Top 8 reasons to cook with cast iron


Our own non-stick cookware was wearing down, and it was just the impetus I needed to quit cooking with a chemical that is hazardous to children and small animals.

With the endorsements of good foodies, and a hefty amount of research, I decided on cast iron. Here are the top 8 reasons for cooking with cast iron:

8) The pros do it. Check out this page of pan-roasting with a cast iron skillet at Bon Appetit and try to tell me you’re not impressed.

7) Function wins: it distributes heat evenly for perfect cooking, and you can move it from stovetop to oven. But since the heat is dispersed evenly throughout the pan, that motherf*cker heats up pretty damn quickly. Watch the handle.

6) A seasoned (oiled) pan functions like a “non-stick” pan and the food in it tastes way better than cooking spray. It just makes sense that food tastes better than chemicals.

5) They’re affordable. Lodge cookware starts at around $15 for a small skillet. This Dutch oven with a lid that doubles as a skillet is a great starting piece at only $35. 

4) You will never have to replace them. They will outlast you. If you have nothing more to pass along to your spawn, at least you can give them some hefty cast iron cookware.

3) You can accumulate a collection over time. And if you’re into this sort of thing, you can even find cast iron cookware at thrift stores. That gives me the chills, but perhaps you can get away with it.

2) If you’re looking for an excuse to clean less, you don’t have to clean cast iron every time – just wipe it down with oil and a paper towel because in 4 minutes on medium heat the cookware is sterile. If that scares you, here’s Design*Sponge’s 10 Second How To: Cleaning a Cast Iron Skillet. And if you share my level of cleanliness or anxiety, you can still clean it with water and mild soap and oil it up again after each wash.

1) Instead of a gun, you can just sleep with your cast iron skillet under your bed. And you don’t have to worry if your kids find it.