Why you probably don't need cast iron.

 Many friends and family over the years have sought my input on cast iron.  There was even a sizeable cast iron facebook group at one point (may still be, for all I know). It seems to exert some mysterious allure to a great many people, who, as far as I can tell, seem to want cast iron because they want it. Inevitably, almost everyone misused their pans and subsequently got over them. There they remain to this day; lonely little iron golems condemned to rust forever in the back of a cabinet or in a landfill for their owner's impulse purchase.

The "wet" look of a healthy, twenty year old cast iron skillet.

The truth is that although cast iron has its merits, its a niche item, and a heavy gauge steel skillet will do anything a cast iron skillet can do, and more. So why is cast iron praised? The main reasons I have seen is that cast iron is lauded as an excellent heat conductor and heat retainer, its sear, for its durability and long life, and for its natural non-stick surface once its seasoned properly. 

None of that is entirely true. Cast iron does conduct heat well, but so does steel, copper, and especially aluminum. It retains heat, but that's as much to do with cast iron cookware's immense thickness. Its lauded for being "rugged"and "durable," but if that were true, why does everyone seem to ruin theirs and go on to join facebook support groups? It's true that well seasoned cast iron forms a "natural" non-stick surface, but that results essentially by burning and oxidizing the top layer of oils. The result is a layer of carbon. Is it safer than chemical non stick? Quite likely. Is it totally free of toxins? Probably not. 

A good quality, heavy gauge steel pan. Note the dull gray colored aluminum core sandwiched between the two shiny layers of steel. There are vague health concerns regarding aluminum. This is not an issue here as the aluminum core is entombed beneath the steel and will never contact the food.

A heavy gauge stainless steel pan gives you all the heat conductivity you need as a non-professional, can sear as well as cast iron in the limited thermal capacity of a typical home stove, and there is no seasoning layer you need to pamper. It's also a remarkably inert substance: acidic food will not corrode it, and neither will it discharge harmful particles into your food. It will never rust, like cast iron will. You can throw it in the dishwasher as well as in the oven, scrub it with Ajax, bleach, vinegar, or a bicycle chain if you were so inclined. No matter: steel will shrug it all off. 

Natural? Steel is just as natural or unnatural as iron, does everything it does, and more. There's a reason Superman is called the Man of Steel and not the Man of Cast Iron. 

In another post, I will explain the merits of cast iron and, if you choose to own it, how to ensure its survival and make it work for you. I can make an equally good if not better case for carbon steel, but that too will have to wait.