I have to admit it: I love cast iron.
Some people look at a cast-iron pan and see something heavy, old-fashioned, and a little intimidating. I look at it and see one of the most dependable pieces of cookware ever made.
My kitchen reflects that. I have frying pans in several sizes, bread loaf pans, a couple of Dutch ovens, a pizza pan, and other pieces of cast iron that I reach for regularly. Except when I’m making a sauce, cast iron is usually my first choice.
And honestly, I don’t think that’s old-fashioned at all.
Cast Iron Just Works
There’s something satisfying about cooking with a pan that feels like it could survive anything. Cast iron holds heat exceptionally well, which makes it wonderful for searing, frying, roasting and baking. Once it’s properly heated, it stays hot even when you add food, giving you that steady cooking temperature that’s so important for browning and crisping.
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That’s one reason I love my different-sized frying pans. A small skillet is perfect when I’m cooking something for myself, while a larger one handles family-sized meals. Whether I’m frying potatoes, making breakfast, searing meat or cooking vegetables, there’s usually a cast-iron skillet that fits the job.
And then there’s the versatility.
A cast-iron pan can move from the stovetop to the oven, and many pieces can also be used on a grill or over an open fire. That’s a pretty impressive range for one piece of cookware.
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And Don’t Get Me Started on Baking
My love of cast iron doesn’t stop at frying pans.
I have cast-iron bread loaf pans, and there’s something special about baking bread in them. The heavy pan retains heat beautifully, helping produce a wonderfully browned exterior. Cast iron bakeware is also useful for things like cornbread, biscuits, pies and other baked goods where a crisp, well-browned crust is desirable.
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Then there are my Dutch ovens.
A good cast-iron Dutch oven is practically a kitchen workhorse. Soups, stews, braises, roasts and bread are all right at home in one. It’s the kind of cookware that can sit on the stove for a long, slow meal or go into the oven when the recipe calls for it.
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And my pizza pan gets plenty of appreciation, too. Cast iron’s ability to hold onto heat makes it particularly well suited to baking pizza and other foods where you want a hot, sturdy cooking surface.
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The More You Use It, the Better It Gets
One of my favorite things about cast iron is that it isn’t something you have to baby forever.
The seasoning—the layer of polymerized oil that develops on the cooking surface—creates an easy-release surface and improves with regular cooking. In other words, your pan develops character.
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That’s very different from cookware that seems to have a limited lifespan.
With basic care, cast iron can last for generations. Wash it, dry it thoroughly and apply a light coating of oil when appropriate. If the seasoning needs attention, it can be rebuilt.
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Lodge Cast Iron
I’ve always liked the idea that a good piece of cookware doesn’t necessarily get replaced—it gets passed down.
Is Cast Iron Perfect?
No.
I’ll be the first to admit that cast iron is heavy. It also isn’t my choice for everything. Saucepans are where I make an exception. When I’m making a delicate sauce or something that needs frequent stirring and pouring, I prefer a different type of pan.
And cast iron requires you to understand how it cooks. It holds heat so well that you generally don’t need to blast it with high heat. Preheating gradually and cooking at a moderate temperature can give better results.
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But once you get used to it, it’s second nature.
Old-Fashioned? Maybe. Outdated? Absolutely Not.
That’s what I’d tell anyone who thinks cast iron belongs in another era.
Cast iron has been around for a very long time, but being old doesn’t mean being obsolete. Its strengths—durability, heat retention, versatility and a cooking surface that can improve with use—are exactly why it remains popular today.
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I don’t use cast iron because I want my kitchen to look like Grandma’s kitchen.
I use it because the food turns out well.
I love having several skillet sizes. I love my loaf pans. I love my Dutch ovens. I love my pizza pan. I love picking up a heavy skillet and knowing exactly how it’s going to behave on the stove.
There are plenty of modern cookware options out there, and some of them are excellent. But for me, cast iron has earned its permanent place in the kitchen.
Except for saucepans, give me cast iron almost every time.
And if someone tells me cast iron is “way out of date,” I’ll just smile, put my skillet on the stove, and start cooking.
Because sometimes the old ways stick around for a very simple reason:
They work.
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