The Case for Cooking in Cast Iron
Priya Nair * April 16, 2026
In a world of expensive non-stick coatings that wear out in a year, cast iron remains a quiet bargain. A single well-cared-for skillet can sear a steak, bake cornbread, fry chicken, and finish a deep-dish cookie, all while developing a naturally slick surface that gets better over time.
The maintenance myth scares people off, but it is genuinely simple. Cook with a little fat, rinse with hot water, dry thoroughly, and rub on a thin film of oil. Avoid long soaks and harsh scrubbing, and the seasoning will build into a glassy, food-releasing patina on its own.
Cast iron also holds heat like almost nothing else, which is exactly what you want for a proper sear. The thermal mass means the pan barely drops in temperature when cold food hits it, giving you that deep crust the Maillard reaction depends on. Buy one, use it weekly, and hand it down.
