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We love our cast iron skillet around here. And while we believe that the cast iron deserves all the hype it gets, there are some downsides to using it. In fact, depending on your cooking needs, a different type of pan might actually be the better choice.
If you’re considering cast iron, here are a few reasons why it might not always be the best option.
1. Heavy and difficult to handle
Cast iron skillets are notoriously heavy compared to other types of cookware! They can be challenging to lift, especially when full or when you need to maneuver them around the kitchen.
2. Requires special care
Cast iron skillets require regular seasoning and maintenance to prevent rust and maintain their non-stick properties. If you clean your skillet incorrectly or forget to season it, restoring it to full functionality can be very time-consuming.
3. Not ideal for acidic foods
Acidic foods like tomatoes or citrus can react with the cooking surface of cast iron pans, affecting the flavor and potentially damaging the skillet’s coating over time.
4. Takes longer to heat up
Cast iron retains heat well, but it takes longer to heat up compared to other cookware like stainless steel or non-stick pans. This can be inconvenient if you’re in a rush or just need to fry something quickly.
5. Can be prone to rust
Cast iron skillets can rust, especially if not dried properly after washing or stored in a humid environment. While this doesn’t mean your skillet is ruined, restoring the seasoned surface can be labor-intensive.
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6. Not dishwasher safe
Never put cast iron in the dishwasher! Harsh soaps and excessive water can strip away the seasoning and cause rust.
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7. Rough on delicate foods
The seasoned surface of a cast iron skillet is not as smooth as other non-stick surfaces and can cause delicate foods like fish to break apart.
8. Can react with certain oils
Experts warn against frying with certain oils in a cast iron skillet, especially those with low smoke points. This can not only degrade the seasoning but also increase the levels of harmful trans fats in your diet.
9. Potential for overheating
Once cast iron has heated up, it retains heat so well that lowering the cooking temperature can take a while. This can quickly lead to overcooked or burnt food, ruining your culinary efforts.
10. Can damage stovetops
While cast iron skillets are suitable for all types of stovetops, their heavy weight means they can damage or even crack delicate ceramic glass or induction stovetops.
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A cast iron skillet is one of the toughest, most durable cookware. You can cook almost anything in it, from simple weekday dinners to fancy steak nights and hearty casseroles. These 22 recipes will show you just how special your cast iron skillet is.
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Kate Chalmers
Kate is a passionate gardener who has a keen interest in all things related to homesteading and sustainability. She resides in Portugal with her husband and menagerie of animals and has over 15 years of experience in the UK veterinary industry. In 2020, Kate and her husband took on a dilapidated Portuguese house and abandoned olive grove, turning it into an abundant food forest and home for nature.
Life on the homestead is never the same from one day to the next, and Kate has mastered many skills that she is keen to pass on to anyone with an interest in becoming more self-sufficient. Kate believes that living a sustainable lifestyle is the key to happiness and fulfillment and that everyone can make simple changes that connect us back to nature and reduce our impact on the planet.
