I’ve had a set of nonstick pans for years, and although I don’t like to replace products unless they are beyond repair, they have started to get scratched. So, instead of replacing them like-for-like, I decided to switch to cast iron.
At first, I was concerned that some recipes would be harder to cook with cast iron, but now that I’ve been using it for a while, I’m convinced I made the right decision.
Although I don’t regularly use a traditional cast-iron skillet, which requires seasoning, my go-to cast-iron cookware is an enameled cast-iron Dutch oven. In fact, rather than using it occasionally, it’s used almost daily.
Enameled cast iron is more expensive than traditional cast iron, but it can add a pop of color to your ktichen, rather than the heavy black look of traditional cast iron cookware. However, you don’t need to spend a fortune on expensive Le Creuset cookware, with a 5.5-qt Signature Round Dutch Oven costing $321 at Amazon.
Like me, you could choose a budget version, such as Amazon’s Basic 6-qt Dutch Oven, which is $49.
Why I switched to cast iron
I’d heard a lot about the heat-retentive qualities of cast iron and how it is nonstick. And there are two types to choose from — traditional cast iron that needs seasoning, and enameled cast iron, which doesn’t — I opted for the latter.
Apart from being attracted to the many colors available in enameled cookware (which is slightly ironic since I chose a cream colorway), I liked the idea that by choosing enameled cast iron, I wouldn’t need to season it to make it nonstick.
However, there is a price difference between the two types of cast iron cookware, even when comparing a budget brand, such as Lodge. For instance, Lodge's 10.25-inch traditional cast-iron skillet is $24 at Amazon, while its 11-inch Enameled Cast Iron Skillet, in Island Spice Red, is $60 at Amazon.
5 reasons why I love cooking with cast iron
Whether you choose traditional cast-iron or enameled cast-iron, there's a lot to love about this type of cookware.
1. It's nonstick
As already mentioned, one of the reasons to cook with cast iron is its non-stick properties, which make it ideal for everyday cooking without the worry of PFAS being released if you scratch your standard non-stick pots.
You do have to treat it differently to your classic Teflon-coated pan. It's important to get it pre-heated correctly, and I recommend using oil to allow food to slide around the pan, but I never have problems with sticking.
2. It's heat retentive
Cast iron also retains its heat well throughout the cookware, without the problem of hot spots. It also makes it ideal for slow cooking warming stews, which will keep they heat in the cookware before serving.
Right now, as we head towards winter, I'm using my cast-iron cookware even more than usual, as I enjoy serving up hearty meals.
3. It can go from stovetop to oven
I’m a fan of easy cooking and one-pot meals that can be started and finished in the same pot. So whether meat is seared on your stovetop in a cast iron skillet and finished in your gas range or electric range, or a hearty stew is started on your cooktop and slowly cooked in your oven, cast iron has the flexibility to transition between both.
It can also withstand extremely high temperatures, like on a campfire or grill. It's this flexibility that makes it an exceptional type of cookware to own. Many nonstick pans are not oven-safe, so this is a major advantage.
4. It's long-lasting
Traditional cast-iron cookware will last a lifetime if properly cared for. By avoiding harsh chemicals and abrasive scrubbing and remembering to give your pan a fine coat of oil, you can expect your cookware to outlive you.
Enameled cast-iron cookware, if properly cared for, will also give you many years of service. Although if the enamel coating starts to chip, it may be time to discard it and buy a replacement.
5. It’s induction compatible
If you don’t already use an induction cooktop, but are thinking of switching, the good news is that you won’t need to buy new pans, as cast iron works on induction cooktops.
Its iron properties make it magnetic, and induction cooking works by transferring heat through magnetic induction.
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