Cast Iron vs. Nonstick: Why We Switched for Good
Righteous Editors
One pan lasts a few years and wears off into your food. The other gets better every time you cook. Here is the honest comparison.
Nonstick pans are easy on the first day and disappointing by the second year. Cast iron is the opposite: a little more care up front, then a pan your grandkids can use.
Side by side
- Lifespan: nonstick a few years, cast iron generations
- Coating: nonstick relies on a synthetic layer, cast iron on seasoned oil
- Heat: cast iron holds heat for searing and baking, nonstick prefers low heat
- Care: cast iron needs drying and a wipe of oil, nonstick needs gentle utensils
The pan we use
Mesa Cast Iron mills the cooking surface smooth and seasons it with flaxseed oil only. It is lighter than vintage pans and carries a lifetime guarantee.
Mesa Cast Iron
Smooth-milled skillets seasoned with flaxseed oil · Pueblo, Colorado · Home
Pans are poured in the United States, carry a lifetime guarantee and come seasoned with a single plant oil.
Nobody paid to be in this post. We bought everything we tested at full price. Read our editorial guidelines. This is sample content while the site is being built.
