8 Essential Cast Iron Cookware Pros and Cons You Must Know

If you are building a healthy kitchen, you have likely wondered about the cast iron cookware pros and cons. From rustic skillets to heavy Dutch ovens, cast iron has been a kitchen staple for generations.

But is it actually the right choice for your everyday family cooking?

In my household, we rely on a mix of cookware. While I love my modern HexClad Commercial Line pans, there is a special place in my heart (and on my stove) for traditional cast iron. However, it isn’t perfect for every single meal.

Let’s break down the ultimate cast iron cookware pros and cons so you can decide if these heavy-duty pans deserve a spot in your Paleo pantry.

The Advantages of Cast Iron Cookware

There are several massive benefits to cooking with cast iron, especially if you are looking for healthy, chemical-free cooking methods.

• Incredible Durability: Cast iron is virtually indestructible. If you take care of them, they will literally last for generations. You can buy a vintage pan at a thrift store and restore it to brand-new condition.
• Extreme Affordability: Unlike high-end stainless steel, cast iron skillets are available in most grocery or hardware stores and won’t cost you an arm and a leg.
• Superior Heat Retention: They get incredibly hot and stay hot. This makes them the absolute best tool for searing a steak or getting a crispy crust on vegetables.
• Natural Non-Stick Surface: When seasoned well, cast iron acts very similar to non-stick pans, but completely without the synthetic chemicals or Teflon coatings.

The Disadvantages of Cast Iron Cookware

While the benefits are great, there are some distinct cast iron cookware pros and cons you need to weigh before buying one.

• Uneven Heat Distribution: Cast iron retains heat well, but it does not distribute it evenly. Depending on where your burner is touching the pan, it will be significantly hotter in the center than on the edges.
• They Are Heavy: These pans are a serious workout. Moving a large cast iron skillet full of food requires strong wrists and a good grip.
• The Handles Get Blistering Hot: You absolutely must use heat-resistant gloves or a silicone handle cover. If you grab the handle bare-handed, you will get burned.
• Strict Maintenance Required: You cannot just throw cast iron in the dishwasher or let it soak in the sink. It requires dedicated seasoning and immediate cleaning to prevent rust.

How to Season Cast Iron Cookware (The Easy Way)

When I buy new cast iron, I usually stick to skillets. I have a huge cast iron grill that I love, but I find every excuse not to use it simply because it is so heavy to clean.

Even if the cast iron cookware you buy says it is “pre-seasoned” from the factory, I always do my own seasoning to make sure it’s protected properly. Some people use long, tedious methods that take hours. I prefer the quick and simple way.

If you have any high-smoke-point oil at home (like avocado oil), just spray it all over your cookware. Alternatively, use a paper towel to wipe the oil evenly over the entire surface, inside and out.

Place the pan upside down in your oven at 475°F to 500°F for exactly one hour. (Place a piece of foil on the bottom rack to catch any drips). Take it out, let it cool completely, and it is perfectly seasoned and ready to be used. For more detailed science on how oil polymerizes on iron, Lodge Cast Iron has excellent resources.

How to Clean Cast Iron Cookware

I always clean my cast iron cookware immediately after I use it. I’ve heard some people refuse to wash theirs so it “adds flavor” to the pan. Honestly, I’m kinda grossed out by that, so I don’t mind adding a cleaning step.

Here is my quick cleaning routine:

1. Wash the cookware normally with a sponge, hot water, and a tiny drop of Dawn dish soap. (Yes, modern dish soap is perfectly safe for cast iron!).
2. Dry it immediately by placing it on a hot stove burner or inside a warm oven. Never let it air dry, or it will rust.
3. Once it is bone dry, spray or wipe a very light layer of oil over the inside of the pan.
4. Heat the pan again on the stove for about 5 minutes until it lightly smokes.
5. Turn off the heat, let it cool completely on the stove, and put it away.

By understanding these cast iron cookware pros and cons, you can easily maintain these incredible pans and use them to cook amazing, healthy meals for your family for decades to come.

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