5 Reasons to Try a Cast Iron Skillet

5 Reasons to Try a Cast Iron Skillet© Jupiterimages/Comstock/Thinkstock

Chefs and foodies swear by them. But are cast iron skillets truly superior to non-stick, aluminum, or stainless steel? Here are some reasons that might inspire you to make the switch:

Cast Iron Is Healthier
Non-stick frying pans are coated with substances that could potentially give off toxic fumes when heated. And who wants toxins in their French toast? When properly seasoned, cast iron skillets offer a non-stick, chemical-free cooking surface that actually boosts the iron content in foods.

They’re Versatile
Cast iron skillets can go from stovetop to oven with no problem, which means no more transferring ingredients from frying pan to baking pan in multi-step recipes.

They’re Long-Lasting
Cast iron doesn’t scratch, so you can use any kind of cooking utensils on it without fear of damaging the pan. Heavy and durable, there’s virtually no way to break or even bend a cast iron skillet out of shape.

They’re Affordable
Name brand cookware and quality stainless steel pots and pans can cost over three times as much as cast iron skillets. A 12-inch cast iron skillet will generally set you back about $30, while the same sized stainless steel pan can cost upwards of $100.

They’re Best at Browning
For fried or sautéed dishes browned to the perfect crisp, a non-stick pan can’t touch a cast iron skillet. What’s more, die-hard skillet fans swear that the continuous seasoning of the cooking surface adds a flavor dimension that stainless steel simply can’t deliver.

Sources: NaturalNews.com, NYTimes.com

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24 thoughts on “5 Reasons to Try a Cast Iron Skillet

  1. My cast iron skillet is in someone elses kitchen for I gave it to Goodwill Industries because of how it looked.  This article changed my mind to buy another one and use it. 

  2. I’ve been using the same cast iron skillet for 40+ years & wouldn’t part with it.  I don’t even store in with my other pots & pans, it stays on the stovetop, ready at a moments notice.

  3. I love cast iron.  I have a large pan & a small pan, both seasoned well.  Never clean with soap. I use a metal scouring pad, steel wool pad, no soap.  After I cleanse with hot water & the scouring pad, I place on the stove and heat it up to dry it to prevent rust. Look for used at yard sales, Goodwill or Salvation Army stores  Even if rusty they can be restored.

  4. I love cast iron.  I have a large pan & a small pan, both seasoned well.  Never clean with soap. I use a metal scouring pad, steel wool pad, no soap.  After I cleanse with hot water & the scouring pad, I place on the stove and heat it up to dry it to prevent rust. Look for used at yard sales, Goodwill or Salvation Army stores  Even if rusty they can be restored.

  5. I love cast iron.  I have a large pan & a small pan, both seasoned well.  Never clean with soap. I use a metal scouring pad, steel wool pad, no soap.  After I cleanse with hot water & the scouring pad, I place on the stove and heat it up to dry it to prevent rust. Look for used at yard sales, Goodwill or Salvation Army stores  Even if rusty they can be restored.

  6. I love cast iron.  I have a large pan & a small pan, both seasoned well.  Never clean with soap. I use a metal scouring pad, steel wool pad, no soap.  After I cleanse with hot water & the scouring pad, I place on the stove and heat it up to dry it to prevent rust. Look for used at yard sales, Goodwill or Salvation Army stores  Even if rusty they can be restored.

  7. I have always used cast iron….I even gave away other types of skillets I’d get because I didn’t like them. Tried a non-stick once when I was young, but the coating came off of it too easily….threw it away.

  8. I used to cook with a cast iron skillet and when it got really gross, I threw it into a fire and burned all the old stuff off of it, reseasoned it, and used it again. I haven’t used on for years, and this article makes me want to dig mine out of wherever it is and use it again.

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