1. Cast Iron Vs. Non-Stick Cookware
Cookware referred to as “non-stick” means it’s covered with a commercially manufactured coating that’s engineered not to stick. That’s often polytetrafluoroethylene (PTFE); a well-known brand of PTFE is “Teflon.” Therefore, you’ll often hear non-stick pans referred to as Teflon pans, whether or not they have that brand of coating.
Cast iron, on the other hand, is the original, natural non-stick pan, made of iron. It has a non-toxic cooking surface and is tough and durable.
Here are 4 reasons to choose cast iron over non-stick cookware...
1. Non-stick cookware scratches easily, which affects the non-stick quality.
Cast iron’s non-stick coating will only get better with use and care. Non-stick coatings easily scratch, impacting the non-stick quality as well as the life of the pan.
2. Cast iron cookware can withstand high heat; non-stick cannot.
Cast iron can withstand high heat and can be placed in the oven, on the barbecue or even on a fire. It won’t melt at high heat, and neither will its handles. Non-stick pans can’t handle high heat and shouldn’t be placed in an oven. They also aren’t meant for cooking on a barbecue or on a fire. Non-stick coated skillets should only be used on the stovetop, and at medium heat - medium-high heat at the maximum.
3. Cast iron conducts heat better than non-stick.
The coating on non-stick doesn’t conduct heat as well as cast iron. That means you won’t be able to sear your meat as well as you can with cast iron. Cast iron will give you great colour and flavour when searing. For the same reason, the heat conduction of cast iron is also ideal for deep frying.
4. Some are concerned about the health effects of a chemical coating.
There is still uncertainty about the health effects of cooking with PTFE. While some reports state that it’s safe as long as it isn’t used at very high temperatures, others still have concerns. Cast iron, on the other hand, is natural and safe.