Cast iron advantages

• These pans are relatively cheap and cook evenly once they get hot.
• Cast iron lasts a long time and, given proper care, your pan will outlive you.
• A well-seasoned cast-iron skillet is naturally non-stick. Unlike other non-stick cookware, cast-iron pots and pans aren’t coated with synthetic materials.
• Cast iron cookware retains heat much better than other pots and pans. If you decide to serve a dish in the pan itself, your food will remain warm for the entire meal.
• Cast iron is versatile and can be used for sautéing mushrooms, searing steaks, baking cakes and everything in between.
• Depending on the handle, most cast iron cookware can be transferred directly from the hob to the oven and vice versa.
• Acidic foods like tomatoes, wine and citrus juices can react with cast iron, dissolving some of the iron into the food. The extra iron can be beneficial for most people.