Cast Iron Pan
Seasoning isn’t just recommended for cast iron pans, it’s a requirement.
- "Seasoning" is a nongreasy layer of oil that is bonded to the surface of the pan, which protects it from rust while also imparting nonstick properties.
- A well-seasoned pan will appear deep black, and will be almost non-stick.
- It can and will last a lifetime and get better with age.
- Carbon steel isn’t actually a very good heat conductor, so it’s prone to developing hot-spots and cold-spots. Not good if you want to even cook.
- Cast iron is extremely heavy and needs to be taken care of (at least until it’s older and well-seasoned). Carbon steel pans are similar in function but around 25% lighter.
- Carbon steel is thinner; it’s even more prone to uneven heating.
- Cast iron can get so hot, they can sear a steak in minutes, and because they're equally safe on the stovetop and in the oven, you can sear, bake, braise, and roast with them—you can even use them on the grill or under the broiler. It has better heat retention.
- Drying it immediately after washing (to prevent rust) and giving it a coat of oil after each soap and water rinse.
- Keep your pan out of the dishwasher, and wash it with soap and water by hand.
