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Cast Iron: What It Is & the Benefits of Cooking with It

Centuries old and as good as ever.
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Published Feb. 21, 2024.

Cast Iron: What It Is & the Benefits of Cooking with It

Due to its affordability and durability, cast iron was the material of choice for cookware in America until the early 20th century, when aluminum became cheaper and more widely available and subsequently took over as the cookware material of choice.

By the end of the 20th century, nonstick skillets had become more common than cast iron in most homes. However, as worrying reports about the effects of chemical nonstick coatings on the environment and our health came to light, more and more cooks returned to the original “green” pan, the cast-iron skillet, as an alternative and rediscovered all the advantages it has to offer. This began a new era in the history of this unique pan.

Now, cast iron is experiencing a renaissance centuries in the making. And there are a host of practical and culinary reasons why cast iron is experiencing a comeback. 

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What Is Cast Iron?

The cast-iron manufacturing process originated in China in the sixth century BCE and has barely changed since. Cast-iron skillets are made by pouring molten metal into a sand mold, which is broken apart when the pan cools, allowing the pan to emerge in one piece, handle included.

The only major difference in modern manufacturing is that machines are used to partially or fully automate the work of pouring the incredibly hot molten metal into the molds—it gets up to over 2,500 degrees at some points in the fabrication process!

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At one time, there were dozens of American companies making cast-iron cookware, but because of the embrace of new materials in the early 1900s, those numbers dwindled and now there is only one major company producing cast-iron cookware in the United States: Lodge. Many of the pans currently available on the market are made in China. 

However, in recent years a new wave of American companies has begun producing small, artisanal batches of this classic cookware. Manufacturers in the United States and elsewhere have also experimented with innovative design tweaks to handles, shapes, and coatings in an attempt to modernize the classic bare-bones skillets, all of which has helped to bring this timeless pan firmly into the 21st century.

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What About Enameled Cast Iron?

One of the most noticeable changes on the market has been the increasing presence of enameled cast-iron skillets. On enameled skillets, the rough surface of the pan is cloaked inside and out with the same kind of porcelain coating found on Dutch ovens, and they’re available in a rainbow of colors.

Enamel promises a cast-iron pan with advantages: The glossy coating prevents the metal from rusting or reacting with acidic foods. The coating lets you thoroughly soak and scrub dirty pans with soap—generally taboo with traditional pans since too much soap and soaking will remove the patina, or top layer of seasoning on the cooking surface. (Although some soap is OK!) While a handful of expensive enameled skillets have been around for years, new models are now appearing at lower prices.

a collection of enameled cast iron skillets

Benefit #1: It Improves after Years of Heavy Use

One of its greatest advantages is that a cast-iron pan is possibly the only piece of kitchen gear you can buy that noticeably improves after years of heavy use. As you cook in it, a cast-iron pan gradually develops a natural slick patina, called seasoning, which releases food easily. A well-seasoned cast-iron skillet can become just as nonstick as an aluminum or stainless-steel pan and will definitely outlast them.

Benefit #2: It Retains Heat Well

Cast iron doesn’t heat very evenly because its thermal conductivity, or ability to transfer heat from one part of the metal to another, is very low. What cast iron does do well is hold on to heat: Once a cast-iron pan is hot, it will stay that way much more effectively than stainless steel. This makes cast iron the ideal material for high-heat applications like searing steak. The initial drop in temperature caused by adding the relatively low- temperature steak to the hot skillet will be much smaller in cast iron, allowing for higher heat and better browning. And better browning means a more delicious steak.

orange tarragon biscuitspork fajitas

From Left: Cast Iron Big and Tall Orange-Tarragon Biscuits and Cast Iron Pork Fajitas

Benefit #3: It’s Virtually Indestructible

The durability of cast iron is legendary—many people are still cooking on cast-iron pans handed down through their family for generations. Cast iron is virtually indestructible and easily restored if mistreated. If you don’t have one already, we recommend splurging on an artisan Smithey, or consider Lodge as an all-around best buy.

Benefit #4: It Can Develop a Nonstick Coating

Cast iron’s ability to develop a nonstick coating also makes it incredibly versatile. This is a boon for minimalist cooks who are looking to downsize their pot and pan collections to a few key pieces that can work in almost any application, but cast iron is also beloved by gourmet cooks who appreciate the particular benefits it offers for essential techniques such as browning and searing.

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