Why You Should Be Cooking with Cast Iron - Rainy River Homesteaders

I have a confession to make. Once upon a time, I was one of those people who thought cast iron was too much work. Too finicky. Too heavy. Too... well, old-fashioned. I had a sleek set of nonstick pans that promised effortless cleanup and the kind of cooking ease that belongs in an infomercial. Then one fateful day, a friend handed me a cast iron pan and said, "Here, try this. It'll change your life."

They weren’t wrong. It did. And now, I’m here to tell you why you, too, should join the ranks of cast iron enthusiasts and why your nonstick pans are probably conspiring against you as we speak.

Cast Iron: The Skillet That’ll Outlive You (And Your Grandkids)

First things first—cast iron is practically immortal. Unlike your nonstick pans, which seem to degrade if you so much as look at them wrong, a well-cared-for cast iron pan will outlast you. And your kids. And their kids. I mean, you could be frying eggs in the same pan your great-grandmother used to cook bacon. If that’s not a legacy worth passing down, I don’t know what is.

A good cast iron skillet isn’t just a pan—it’s an heirloom. It doesn’t flake, it doesn’t warp, and it won’t suddenly develop a mysterious scratch that releases toxic fumes when heated (looking at you, Teflon). As long as you treat it right, it’ll be there for every meal, decade after decade.

And if you ever find one rusted beyond recognition at a garage sale? Snag it! That thing is just waiting for a new lease on life with a little elbow grease and a proper seasoning.

Nonstick Pans Are Liars. Cast Iron is Honest.

Nonstick pans promise easy cleanup and a perfectly slick surface, but they’re delicate. You can’t use metal utensils. You can’t cook at high heat. You can’t even stack them without worrying about chipping the coating. And when the coating starts to go? So does your pan.

Cast iron, on the other hand, doesn’t need to be coddled. You can use metal spatulas, forks, even that weird little whisk you only pull out twice a year. And if you season it properly, it becomes naturally nonstick—without any of the questionable chemicals.

Speaking of seasoning…

The Magic of Seasoning

Seasoning is what makes cast iron work its magic. It’s just a thin layer of polymerized oil that builds up over time, creating a smooth, nonstick surface. The best part? The more you cook with it, the better it gets.

Contrast that with nonstick pans, which only degrade with use. The more you cook with a cast iron pan, the more it loves you. It’s like a loyal dog, but instead of fetching the newspaper, it rewards you with perfect fried eggs and crisp, golden pancakes.

People get weird about seasoning. They think it’s some complicated, mystical process. It’s not. Here’s the gist:

Wipe the pan with a thin layer of oil.

Bake it upside down in the oven at 400°F for an hour.

Repeat when needed.

That’s it. Seriously. And if you use your pan regularly, you won’t even have to season it that often—just a little touch-up now and then.

Cast Iron Can Go From Stovetop to Oven (And Probably Survive a House Fire)

Ever tried sticking your nonstick pan in the oven? Yeah, don’t do that unless you like the smell of burning plastic and disappointment. Cast iron, though? It thrives in the heat.

You can start cooking on the stovetop, then finish it in the oven. Think about the possibilities! Searing a steak and then baking it to perfection. Making cornbread with the crispiest golden crust. Baking an apple crisp that tastes like it came from a pioneer woman’s kitchen.

And if you somehow managed to set your kitchen on fire, chances are your cast iron skillet would survive. Not that I’d recommend testing that theory, but it’s good to know.

You Can Use It on Any Heat Source (Even a Campfire)

Cooking with cast iron is like having a secret weapon in the kitchen—or out of it. Gas stove? Works great. Electric stove? No problem. Induction? Yep. Open flame? Absolutely. Stick it in a campfire, over a grill, or even on a wood stove, and it’ll still perform like a champ.

Meanwhile, your nonstick pans? Let’s just say they don’t play well with anything that isn’t a carefully regulated stovetop. They might even give you a sad little sigh before they self-destruct under extreme conditions.

It’s the Best Tool for Searing Meat

If you’ve ever wondered why restaurant steaks taste better than the ones you make at home, the answer is probably cast iron. This stuff holds heat forever and distributes it evenly, meaning you get a beautiful crust on your meat instead of a sad, uneven sear.

When you plop a steak onto a hot cast iron skillet, it sizzles in a way that makes you feel like you’re on a cooking show. That deep, golden-brown crust? That’s the Maillard reaction, baby. And it’s the reason cast iron is the undisputed king of steak cooking.

Cleaning It Is Easier Than You Think

Here’s where a lot of people get scared off. They think cleaning cast iron is a nightmare. Newsflash: It’s easier than cleaning a nonstick pan.

You don’t need soap. You don’t need to scrub it like a medieval torture device. Just rinse it with warm water while it’s still warm, scrub off any stuck bits with a brush or chainmail scrubber, dry it completely, and wipe it with a tiny bit of oil. That’s it.

And no, it doesn’t make your food taste like last night’s dinner. Cast iron doesn’t hold onto flavors the way people think. Unless you’re making a fish-and-cinnamon-toast combo, you’re gonna be just fine.

Just Get a Cast Iron Pan Already

Look, I get it. Change is hard. But if you’ve been on the fence about cast iron, let this be your sign to take the plunge. It’s durable, versatile, naturally nonstick, and capable of making food taste better than anything a flimsy nonstick pan could manage. Plus, there’s something undeniably cool about using the same kind of cookware our ancestors did.

So go forth, find yourself a good cast iron skillet, and start cooking like a pioneer. Just, you know, with WiFi and modern plumbing.