# Cast iron cookware **URL:** \ **Category:** Cafe Society\ **Created:** [March 4, 2019, 7:49pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543 "2019-03-04T19:49:05Z")\ **Posts on this page:** 17\ **Page:** 4
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [March 7, 2019, 3:05am UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/61 "2019-03-07T03:05:12Z")
Mine was a gift, from a woman who picked it up for a dollar at a flea market. I’m surprised they’re so pricey now. But I’d go for the smooth one, or nothing. I can’t imagine wanting to use a pan with a bumpy surface that everything would stick to. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 7, 2019, 3:24am UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/62 "2019-03-07T03:24:00Z")
> [@puzzlegal](#): > > Mine was a gift, from a woman who picked it up for a dollar at a flea market. I’m surprised they’re so pricey now. But I’d go for the smooth one, or nothing. I can’t imagine wanting to use a pan with a bumpy surface that everything would stick to. It doesn’t, though, once you get a good coating on it. My cast iron is a cheapie that does not have the glass-like finish of an older set of 8-inch pans I inherited. It’s still plenty slick. Granted, it took me awhile to really get a good finish on it, though–but that’s the pan I cooked my eggs on that I mentioned upthread. That said, if you can get the smooth ones, go for it. It’s a lot easier to get them seasoned and slick. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [March 7, 2019, 6:43am UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/63 "2019-03-07T06:43:12Z")
I prefer steel pans for searing meat, if I’m hoping to have sauce. Too easy to burn all the fond in a black cast iron pan; much easier to see in a silver colored pan. So I was reaching for one of my steel pans tonight for a bit of skirt steak … and I thought of y’all. I wasn’t planning on any sauce anyway (just some sauteed onions cooked alongside the meat) and so specifically in honor of this thread, I got out my smoothest cast iron. Deeee licious. I need to get into the habit of using 'em more often. Bon apetit, Dopers. ---
**Author:** ![Airk](https://avatars.discourse-cdn.com/v4/letter/a/9de053/32.png) [@Airk](https://boards.straightdope.com/u/Airk)\ **Post date:** [March 7, 2019, 5:06pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/64 "2019-03-07T17:06:52Z")
> [@AHunter3](#): > > Everything sticks to steel pans. And burns. Yeah, I’m sure that if I cooked on them all the time I’d get used to their behaviors and accommodate. [/quote] So basically what you are saying is “I am used to cooking in one type of pan, because I’ve been using them for a while, so using a different kind of pan is hard for me.” Fair enough, but not the most persuasive argument for the actual superiority of the pan you’re using? ---
**Author:** ![songsearch](https://avatars.discourse-cdn.com/v4/letter/s/b77776/32.png) [@songsearch](https://boards.straightdope.com/u/songsearch)\ **Post date:** [March 7, 2019, 6:22pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/65 "2019-03-07T18:22:20Z")
The handles keep coming unscrewed on all those teflon, stainless, etc. frying pans. Not happenin’ with my cast cookware. And compared to the pricing of really good other type cookware, cast is cheap. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [March 7, 2019, 7:31pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/66 "2019-03-07T19:31:59Z")
Honestly, there’s a place in good kitchens for cast iron, steel/steel-clad and non-stick cookware. It’s often a matter of using the right tool for the job, much like owning and using a paring knife, bread knife and chef’s knife. Cast iron is best when it’s used for items that need to transmit a lot of heat, like searing a steak. Steel/steel-clad is best when you need faster temperature control and if you want to build up fond on the bottom. Non-stick is best when you’re doing things that typically stick like eggs. ---
**Author:** ![Mike\_Mabes](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mike_mabes/32/1782_2.png) [@Mike\_Mabes](https://boards.straightdope.com/u/Mike_Mabes)\ **Post date:** [March 8, 2019, 4:31am UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/67 "2019-03-08T04:31:43Z")
> [@More\_Barn](#): > > Look up “reverse seared” steaks. My brothers and I tried this for the first time the other day, and a cast-iron skillet is perfect for the oven. Thanks for that. Did it yesterday. 2 inch thick bone in ribeyes. I’ve never cooked a steak larger than 1.5 inches. They came out perfect. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 8, 2019, 12:59pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/68 "2019-03-08T12:59:36Z")
> [@More\_Barn](#): > > Look up “reverse seared” steaks. My brothers and I tried this for the first time the other day, and a cast-iron skillet is perfect for the oven. With reverse sear, it doesn’t really matter which pan is in the oven. I just put my steaks straight on a baking tray (or even straight on the rack) and then finish them on an ultra hot pan on the stovetop. I happen to use cast-iron for that part, since I always have a cast iron pan sitting on my stovetop, but stainless steel clad and carbon steel work a treat, as well. ---
**Author:** ![EarlGrayHot](https://avatars.discourse-cdn.com/v4/letter/e/e480ec/32.png) [@EarlGrayHot](https://boards.straightdope.com/u/EarlGrayHot)\ **Post date:** [March 8, 2019, 6:23pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/69 "2019-03-08T18:23:19Z")
I want cookware that I can actually wash well, soak if need be, or even put in the dishwasher if I want. Cast iron just doesn’t fit that bill. I don’t care for those cooking/baking stones for the same reason. ---
**Author:** ![AlsoNamedBort](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alsonamedbort/32/3213_2.png) [@AlsoNamedBort](https://boards.straightdope.com/u/AlsoNamedBort)\ **Post date:** [March 8, 2019, 6:26pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/70 "2019-03-08T18:26:40Z")
> [@pulykamell](#): > > With reverse sear, it doesn’t really matter which pan is in the oven. I just put my steaks straight on a baking tray (or even straight on the rack) and then finish them on an ultra hot pan on the stovetop. I happen to use cast-iron for that part, since I always have a cast iron pan sitting on my stovetop, but stainless steel clad and carbon steel work a treat, as well. I feel like putting the cast iron in the oven for a reverse sear is the wrong move in general. I always put my steak on a rack on a pan, so it cooks evenly. If you put in on cast iron, it’s not going to cook evenly. ---
**Author:** ![Airk](https://avatars.discourse-cdn.com/v4/letter/a/9de053/32.png) [@Airk](https://boards.straightdope.com/u/Airk)\ **Post date:** [March 8, 2019, 8:17pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/71 "2019-03-08T20:17:15Z")
> [@AlsoNamedBort](#): > > I feel like putting the cast iron in the oven for a reverse sear is the wrong move in general. I always put my steak on a rack on a pan, so it cooks evenly. If you put in on cast iron, it’s not going to cook evenly. It should do okay if you heat the pan in the oven while the oven is heating. Otherwise, you might be right, you’re using an object with poor conductivity that might heat up weird and slowly. I agree that the idea of different tools for different tasks is a good one, but I don’t understand why a low conductivity object is a good tool for much of anything. (super secret tip: Cast iron griddles, of the sort that you put across multiple burners on your stove for pancakes or whatever are TERRRIBLE. You get the worst hot-and-cold spots ever.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 8, 2019, 8:25pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/72 "2019-03-08T20:25:20Z")
> [@AlsoNamedBort](#): > > I feel like putting the cast iron in the oven for a reverse sear is the wrong move in general. I always put my steak on a rack on a pan, so it cooks evenly. If you put in on cast iron, it’s not going to cook evenly. I don’t think it’d make that much of a difference. You’re cooking for 25 minutes-ish at around 250, so it’s all coming up pretty slowly to temp. I suppose maybe it’s possible the bottom part of the steak (touching the pan) cooks up slower than the top part of the steak, but with that length of time and gentle heating, I suspect I’d be hard-pressed to tell the difference. But, thing is, you gotta then take the steak off the pan, anyway, to heat up the cast iron to finish the stovetop method, whereas I usually have my pan going on a medium-high heat a few minutes before I take the steaks out of the oven to get it up to temp reasonably evenly on the range. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [March 8, 2019, 8:36pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/73 "2019-03-08T20:36:23Z")
> [@EarlGrayHot](#): > > I want cookware that I can actually wash well, soak if need be, or even put in the dishwasher if I want. Cast iron just doesn’t fit that bill. I don’t care for those cooking/baking stones for the same reason. I have (rarely) soaked my cast iron pan for a bit, and I’ve never put any frying pan or stove pot in the dishwasher. So I see no downside there. ---
**Author:** ![postpic200](https://avatars.discourse-cdn.com/v4/letter/p/54ee81/32.png) [@postpic200](https://boards.straightdope.com/u/postpic200)\ **Post date:** [March 9, 2019, 1:16pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/74 "2019-03-09T13:16:37Z")
> [@Cardigan](#): > > Does anyone use cast iron cookware on a daily basis? What are its advantages and disadvantages? I understand cast iron cookware should last one an entire lifetime, but is it a pain to use and maintain? I’ve only had my cast iron pan for 40 years now. I’ve use the salt method of clean, pour in some salt scrub, rinse, dry. I put it on the burner turn on some heat once the pan is dry, turn off the heat, use non-stick spray to oil it, and it’s ready for the next use. non-stick spray is almost 100% oil. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [March 9, 2019, 3:45pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/75 "2019-03-09T15:45:52Z")
Huh. I thought I heard/read that nonstick spray on cast iron eventually leaves a tacky residue. Not been your experience? ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [March 9, 2019, 3:53pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/76 "2019-03-09T15:53:18Z")
You can wash cast iron well. It’s just that what constitutes “washing well” for cast iron is different from what constitutes “washing well” for other pans. ---
**Author:** ![TimeWinder](https://avatars.discourse-cdn.com/v4/letter/t/bcef8e/32.png) [@TimeWinder](https://boards.straightdope.com/u/TimeWinder)\ **Post date:** [March 9, 2019, 5:57pm UTC](https://boards.straightdope.com/t/cast-iron-cookware/830543/77 "2019-03-09T17:57:22Z")
> [@purplehorseshoe](#): > > Huh. I thought I heard/read that nonstick spray on cast iron eventually leaves a tacky residue. Not been your experience? Any fat can leave the tacky residue if you use too much of it or it doesn’t get hot enough soon enough (i.e. you wouldn’t want to spray it and then not use the pan for weeks). I season with crisco or just cooking oil, and I used to get that a lot. I still do sometimes on the handles, because they don’t always get as much heat. The amount of fat needed for “routine” seasoning is very, very small; I know I always used too much, early on, and got the tackiness for my efforts. These days I sometimes use none at all if I’m cooking fatty foods like bacon – just wait a day to clean the pan after cooking. [Previous page](https://boards.straightdope.com/t/cast-iron-cookware/830543.md?page=3)