![]() Still, for cooks who prefer to avoid potentially harmful nonstick substances, the nonstick properties of cast iron are a huge plus. Nonstick: Another benefit of cast iron is that when it’s seasoned and used regularly, it’s fairly nonstick – though not to the extent of a Teflon-coated pan. Some families hand their cast iron pans down for multiple generations. In fact, it’s not unusual for a cast iron pan to be used for decades without showing much wear or tear. There are several compelling reasons for this.ĭurability: Cast iron is incredibly durable. And yet, cooks have been using cast iron pots for hundreds – some sources say thousands – of years. Each of those materials has compelling strong points of its own. There are plenty of other types of cookware on the market: copper, glass, stainless steel, and aluminum, to name a few.
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