Cast Iron Vs. Nonstick – Which Cookware Is Best for You?

There are many different types of cookware, so it can take time to decide which type is best for you. Cast iron and nonstick pans have their place, and each one is ideal for certain foods and cooking styles.

Cast iron is durable and versatile but requires more care than nonstick pans. That said, it also lasts for a lifetime.

Versatility

Cast iron cookware is versatile for searing, simmering, baking, frying, and grilling. It can handle the heat from any stovetop, including induction, and is also oven-safe.

Stainless steel is another versatile cooking surface that can be used for various dishes. It’s nonstick and distributes heat evenly, making it ideal for searing and sauteing.

The disadvantage of stainless steel is that food may take longer to reach the correct temperature since it does not hold heat as effectively as cast iron. This can be advantageous for meals that need longer cooking times, such as stews and soups, but it could be preferable for foods that require rapid temperature changes, like those that are pan-fried.

Regardless of the material you choose, remember that there are several ways to season cookware, such as GoodCook cookware. Traditional seasoning involves heating your pan at high temperatures and curing it over time, which causes the cooking oil to polymerize.

Heat Distribution

Cast iron pans retain heat very well and distribute it evenly. This means that foods won’t be stuck to the pan, and you can avoid burning food.

They also help to prevent food from sticking to the bottom of the pan, which can be a problem for nonstick cookware.

Besides this, cast iron pans can add iron to your meals, making them a healthier choice for cooking meat, fish, eggs and other proteins.

Preheating it properly is the most important thing to remember when using cast iron. This is because any heat higher than medium-high will cause the metal to shock, which can burn your food.

On the other hand, Nonstick cookware is made from conductive materials covered with non-porous coatings that don’t react directly with foods. The problem is that these coatings degrade at high temperatures, causing them to scratch or chip.

Ease of Cleaning

Cast iron is a seasoned, heavily used cookware that can be hard to clean properly. Many avoid using soap or abrasive sponges to clean their cast iron pans for fear of damaging the seasoning.

However, a little bit of soap or detergent will only harm your pan if you’re careful. Likewise, washing cast iron by hand is usually better than using a high-powered dishwasher.

We only recommend using soap or abrasive tools when removing food from your cast iron skillet stuck to it. It would help if you did this with a scraper, brush, and hot water.

Removing cooking sprays, such as PAM, from your nonstick skillet after each use is also a good idea. Over time, the cooking spray will form a residue that can shorten the lifespan of your nonstick skillet.

Safety

Determining which cookware is safe can be challenging because so many varieties are available. However, there are a few crucial considerations to remember when selecting the ideal cooking pot for your requirements.

Due to the absence of harmful substances like lead and cadmium, cast iron provides a safe surface for cooking. It can also transmit trace quantities of iron into food while you cook it, making it a suitable option for those who suffer from anemia.

Nonstick cookware, on the other hand, can contain chemicals like PFOA. This chemical was once used to coat cookware, but it has been phased out of production due to concerns about its safety.

If you’re concerned about the risks of nonstick, it’s a good idea to consider switching to ceramic cookware instead. Unlike Teflon, ceramic isn’t made of a toxic chemical and doesn’t require seasoning. It also tends to last longer than nonstick.