Are Cast Iron Pans Better Than Non-stick? Choose The Right One For You
Are cast iron pans better than non-stick?
Cast iron is often referred to as the original nonstick pan. This is totally true! Seasoned cast iron pans have a naturally formed coating that forms when the fats are heated to such an extent that they reorganize into something similar to a plastic coating and bond with the metal.
For centuries, cast iron was the only nonstick coating available. But then, in the 20th century, commercially manufactured nonstick pans that relied on chemical coatings were introduced. While the coating of cast iron improves over time and is easily repaired, you can expect a well-maintained nonstick pan to last a few years before it needs to be replaced. So, are cast iron pans better than non-stick? Let’s make a comparison between the two.
Here’s some comparison to determine is cast iron pans are better than non-stick:
1. Cast iron cookware has higher heat tolerance than non-stick
Heat handling is one of the important differences that sets apart non-stick and cast iron cookware. The cast iron can handle incredibly high heat which is the perfect solution for master chefs to get that beautiful seared brown on their meat.
However, it is slow to heat up. On the upside, it holds heat well. Depending on what you want to cook, getting cast iron is the better choice if you require high heat to make that particular dish.
Meanwhile, non-stick in the market typically involves the use of chemicals such as Teflon to create non-stick properties. Because Teflon has a very bad reputation as something that harms health, another chemical alternative begins to emerge in the market. For example, PFOS and PFOA.
These chemicals that give the cookware its non-stick properties have heat limitation. When it’s heated surpassed a certain degree, the coating starts to breakdown and release toxic fumes. Consequently, it poses negative health effects to the consumers.
In general, non-stick pans are only good for low-temperature cooking. Making foods such as pancakes is ideal. Pancakes don’t need a high temperature to cook and the non-stick coating will still work fine.
On the other hand, cooking a steak will be a bad idea using non-stick. A high temperature is needed to give it a good sear. This often surpasses the safe temperature range for the non-stick pan.
2. Non-stick cookware requires lower maintenance than cast-iron cookware
If you are careful and use spatula or turner of silicone type, then your non-stick pan should be good for a few years before you need to replace it.
Don’t ever use metal spatula or anything hard to cook in your non-stick. This will ruin the non-stick coating on the pan. When the coating is damaged, that’s when you need to replace an entirely new pan.
Also, don’t overheat the non-stick cookware. The coating is prone to breakdown when passed its temperature limit.
On the other hand, cast iron cookware takes more effort to maintain compared to the non-stick pan. However, it does possess features and benefits that can last you a lifetime.
Rather than releasing toxic fumes like that of certain non-stick, cast iron cookware enriches your food with iron which can be good for health. However, do seek advice from your doctor if you have sensitivity towards iron.
The maintenance involved for cast iron cookware includes seasoning and proper washing. Once the seasoning is done right, it will have non-stick properties that work well.
3. Cast-iron cookware lasts longer than non-stick when properly taken care of
Cast iron cookware needs to be seasoned periodically so the non-stick layer stays there. In fact, this layer gets better with use.
However, it is prone to rust. So, it needs to be dried properly after use and reoiled again. Then it needs to be kept in a cool and dry place with low humidity.
Contrarily, you can just wash a non-stick pan and let it air dry. There is no need for an extra step to clean or reoil after.
Non-stick is easier to maintain but it will only last a short few years even with the utmost care. But, cast iron last very long and you can even use it for a lifetime only when it is properly taken care of.
Therefore, it’s not that unusual to see people selling them. Just be aware to check at certain things before choosing a cast iron cookware.
4. You can move cast iron cookware onto the stove and into the oven while not all non-stick pans can go into the oven.
The versatility of cast iron cookware is, without doubt, another useful feature that chefs love. Just one cookware to do it all and save those precious kitchen space.
Many non-stick pans today are oven-safe too but not all of them. So, check it out carefully before attempting to do so. Some come with silicone handles that can only withstand up to a certain degree in temperature.
5. Cast iron cookware has better heat retention than non-stick
Cast iron pans take a longer time to heat up, it also takes a longer time to cool down. This heat retention is useful when it is used for baking. Most pastries and pies made with cast iron cookware will have this deeply coloured crisp that is a delight to take a bite off.
6. Non-stick can cook acidic foods better than cast iron pans
Acidic foods such as tomato sauce interact with the iron, causing it to leech more into the food. This is preventable with proper seasoning of it. As a rule of thumb, limit the cooking time to half an hour before immediately removing it from the cookware.
Some people turn to enamelled cast iron which doesn’t interact with the acidity of the food. This works too. But, enamelled cast iron cookwares are usually sold at a higher price.
There’s no perfect solution to one’s need. Both cast-iron cookware and non-stick cookware does come with their own advantage. You can use both for each of what it does best.
Non-stick is great for cooking low heat food items without the hassle of reseasoning it. It works perfectly for food such as omelettes, crepes and pancakes. Alternately, cast iron does an amazing job for high heat cooking. Cooking steaks with a cast iron pan works incredibly well compared to a non-stick pan.
