Cast Iron Cookware Exposed: 14 Major Downsides Nobody Warns You About
In this video, I reveal the downsides of cast iron cookware. Despite cast iron's popularity, you'll learn why it's not the best type of cookware for all cooking scenarios.
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****Navigate This Video****
0:00 Intro
0:36 Needs to Be Seasoned
0:53 Prone to Rust
1:13 Can't Use It to Boil
1:41 Reactive
1:59 Releases Iron Into Food
2:19 Heavy
2:40 Rough Bottom
2:54 Heats Slowly
3:20 Uneven Heating
3:40 Temperature Control
4:00 Retains Flavors and Odors
4:09 Not Dishwasher Safe
4:27 Hot Handles
4:37 Lack of Lid
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For the record, I’m a huge fan of cast iron and use it all the time. This video just points out the downsides for those unaware. Learn more about the pros and cons of cast iron in this guide: prudentreviews.com/cast-iron-cookware-pros-and-cons/ Want to know when top-rated cookware brands like All-Clad, Demeyere, Le Creuset, Staub, and Made In go on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/
People have been cooking stews and beans in cast iron dutch ovens since before there were stoves. I'm gonna keep my cast iron, and keep using it. Thanks
Been eating out of mine for over 70 yrs., no problems
Older doesn't always mean better
People used stone axes and other tools long before iron tools.
Interesting info but I have cooked with cast iron for decades. Seasoning is part of the joy of using cast iron. My 12 inch lodge skillet is so seasoned you could ice skate on it(assuming you’re very tiny). My wife scoffs but what does she know?
Interesting. I can't say I agree (in total), though I respect your take and enjoy your reviews. I always learn something new. I have four Lodge cast iron pans and they are fantastic - and inexpensive. Mine are now well-seasoned and I use them for cooking everything from cornbread to pies to eggs to roasting a chicken or vegetables and searing a steak. I have never had a problem, but I take good care of them. I don't put any pans in the dishwasher, so no loss there. And yes, I use other pans for acidic ingredients, though I have used wine and balsamic vinegar and they didn't disturb the seasoning. There are certainly lighter cast iron pans than my Lodge, such as Field. Lodge does recommend heating water in the pan to remove stuck-on bits (it works). I also bought a lid from Lodge. If one likes having pans of different materials and for different uses, I think everyone would benefit from one cast iron pan in their arsenal. It's definitely become my go-to.
My favorite thing to do with a cast iron skillet isn't cooking meats on the stovetop - I use carbon steel for that. It's making pizza that's *almost* as good as one made in proper pizza oven, without the expense. Preheat the skillet to 500 in the oven for 45 minutes or so. Carefully remove and place on a burner on low. Lightly oil. Spread the rolled-out pizza crust on the pan using tongs to help keep from getting burned - it should go all the way to the edges. Place the sauce and ice cold toppings on the pizza - I put the parmesan or Romano on first and put on chunks of mozzarella, not shreds. Shreds melt too fast and can split, releasing grease, as can parmesan and Romano if they're placed on top of the mozz. Leave any really delicate toppings like basil off for now. Return the skillet to the oven for 2-3 minutes until the cheese just begins to melt and the crust no longer looks raw. Now, place under a broiler for 2 minutes or so, until the cheese has melted but not split and the crust has developed some leopard spotting. Remove to the stovetop and check the underside to see if it's browned. If it hasn't, place the skillet over a low heat and move it around for a couple of minutes until the bottom has sufficiently browned. Don't leave it in one spot or it can burn. Remove the pizza from the pan and let it cool on a rack for a minute or so and release any steam, before placing on a cutting board and slicing. This can get you like 90% of the way to a pizza oven pizza without the expense. Go cast iron!
I love your reviews, they are excellent so don't take this the wrong way. I can't agree with most of the list as being reasons not to buy cast iron. I have new teflon pans, carbon steel, and stainless steel as well as two cast iron skillets. I have a cheap 12" emril cast iron skillet and a 13.25" inch lodge skillet. I also have an enamel cast iron 7qt dutch oven. All of the cast iron were dirt cheap and are my most used pans. They cook food better than the other pans and I think they clean up easier. The maintenance is simple once you know what you are doing. They are the best non stick pans I have and I love how they hold temp. You can cook everything on med heat because they hold heat so well, and warming them up does not bother me at all.
75 years old here and I learned to cook on cast iron about 60 years ago. I collect cast iron cookware and several of my pieces are over 100 years old. I love it, but do not use it for everything and also have stainless steel, my least favorite and carbon steel. I cook tomato based sauces in cast iron regularly and have never had any problems, but I do not allow the sauces to sit for extended periods of time after they have finished cooking. Although I do not agree with everything, this is a well done video. Thanks!
Heating cast iron is SUPER fast on induction stove tops - faster than anything else. And it heats perfectly evenly.
At least one of them might be that you are not cooking right. The beauty of cast iron is that it absorbs the heat, doesn’t transfer it straight into the food. If you let your cast iron warm up enough it will give you the most even cook of any pan. The thinner/more conductive pans are way more likely to have hot spots.
Good info. That said, we have used several cast iron pans for decades. Most of the issues can be resolved with simple adaptation. Is there one reason why I might stop using cast iron? Yes, the weight. I can see a point in the future when my giant 12-inch skillet will just be too heavy to easily maneuver. Even now, it is a two-handed operation.
My paternal grandfather died of hemochromatosis (iron poisoning). I was told that he had died of "pancreatic cancer", but that was not the truth (once I laid eyes on his death certificate). Our family is of Northern European origin, and some Scandinavian, too. They are the most prone to problems with iron overload in the body. I learned all of this while taking care of my father during his final illness at age 85. Both of us seem to have been passed over by this disease. My physician is aware of it, and we closely monitor my iron levels. Hey - I love making cornbread in an antique cast iron pan! 😋
Please do a review of woks starting with a carbon steel one. I had a wok (forgot the material) years ago. It came with a ring to be placed over the gas burner proping up the wok. In my case, this arrangement “flattened” the flames to the sides making the center not hot. I was never able to get it blazing hot.
Good idea. In the meantime, here’s some info on woks prudentreviews.com/wok-vs-saute-pan/
I use an upside down burner grate from my old stove to prop up the carbon steel work, so it still sits on the flame.
❤ my cast iron skillet, im glad to see you mention the uneven heating because I had assumed for years that iron would heat the most evenly
Cast iron makes the best food. It’s a staple to any accomplished home chef.
ROFLMAO! Yes, it's heavy and not dishwasher safe or microwave usable and you need to dry it right after washing it BUT it can go under a broiler safely, or be used to bake bread, roast chickens, make omelets. A cast iron griddle makes great pancakes, bacon or fried eggs. My mom used to make spaghetti sauce in a huge cast iron skillet and had no problems with it stripping the seasoning. Beans and stews in a cast iron dutch oven are easy. BTW, the tiny amount of iron that gets into foods from the skillet is a source of an important mineral - IRON. Prevented our ancestors from becoming anemic.
Thanks for this. I’ve watched several videos in which cast iron was promoted as the be all/end all to cookware. It isn’t. I have a few excellent piece of Field and Griswold - they are nicely seasoned and perform some tasks beautifully. But, they aren’t perfect and don’t do other tasks as well as pans made of other materials. IMO, the sweet pot is having a few different types of cookware and change depending on what you’re cooking. But I think data would support that if you can only have pans of one material, for the reasons you highlighted, most people would not be best served by cast iron. I’ll keep loving mine - in the appropriate situations. Appreciate your videos!
Controversial notification and I’m immediately hooked 😅 nevertheless, this is good information.
I inherited my cast iron.
probably learned how to cook also...
This simplified it for me and if I had one tip I'd say to remember what type of heat cast iron was designed for. It was used over wood or coal flames. Much cooler than modern natural gas or electric so cook with lower heat for a longer time. Your food won't stick and that's what people like about cast iron. They just say it tastes better but its cooked lower and slower which should lead to more flavor. A word of caution about heating a cold cast iron skillet over high heat can warp the bottom of your skillet causing it to spin when sit on a flat surface. Since I don't want to do anything right now Y'all get a bonus! If you haven't made brownies in a cast iron cornbread stick pan you haven't experienced life to the fullest. Actually done properly they look like dog turds thus the name Dog Poop Brownies. Your brownies will be just as crusty as your cornbread. We like the standard size cornbread molds the best. They'll be requested at our fish fries. If you made it this far you must be avoiding work also, good luck my fellow slackers!
I use my great grandmother’s cast iron. I love a nonstick pan but I’m leery of what’s in it. Multiple generations of my family are team cast iron and will likely remain that way, thank you
I thought I would not like this one but you nailed it
You can absolutely use soap and water to clean your cast iron. It won't strip the seasoning as long as you don't soak it. Another quick and efficient way of cleaning a pan is simply scraping it with a steel spatula. That's also one of the easier ways of improving the surface on a cheap Lodge pan or the like, which are often far too coarse in the beginning. Sanding is another option, but that's a bit of a pain.
I'll second this. I avoided using cast iron for many years because of all the people who insisted you had to scrub it with salt or other lame methods. I've been using a cheap Lodge cast iron for about 5 years and every time I've washed it, it's been with high strength liquid detergent. It's fine and non-stick. The key is to check how the water runs off the pan when you rinse it. If it beads up, there's still oil in the metal and its fine. If the water sheets and sticks, you add a little cooking oil, roll it around so it coats the pan and leave it to soak in. In my experience, cooking with lots of liquid or acidic foods tends to remove more oil and seasoning than washing with soap. And yes, polishing a cast iron is a bit of a pain but worth the effort. I have a cast iron griddle that I sanded down to 1000 grit and you can almost use it as a mirror. Cooking meat on that pan is incredible, less adhesion than a teflon non-stick pan.
thank you ! your videos are really good and interesting !
Glad you like them!
Don't use paper towels in cast iron it leaves little pieces of it behind. Use what's called a tea towel
0:35 YMMV but I haven't had to season my lodge skillet at all in the two years I've owned it. It came preseasoned and I just cook on it everyday. I make sure it's bone dry and covered with a tiny bit of oil before I put it away but I've never oven seasoned it once. If anything it's more nonstick than when I bought it. 1:13 I make puttanesca on it 2-3 times/week. You don't want to simmer a very acidic tomato sauce, yes. But a quick pasta sauce with tomatoes, in my experience, is a-ok. Maybe this is going to cause my pan to lose it's seasoning in 4 years or something, but so far (2 years in), I've had no problem. Agree with the other points though.
I've been thoroughly enjoying your insightful videos, especially those that review various cookware. The Smithey Carbon Steel skillet and cast iron products have caught my attention, particularly after watching another video from a different channel. Now, I'm considering making a purchase. However, I find myself torn between the Deep Farmhouse Skillet, Farmhouse Skillet Regular, and the 12-inch Cast Iron. Considering the significant investment involved, I plan to acquire them one at a time. Your expert advice on which one would be the most practical for general use would be highly valuable to me. Thanks a bunch for your guidance, and I genuinely appreciate the quality of your videos!
Thanks for watching - I’m so glad you find the videos helpful. Smithey is on my list to test but I haven’t used it yet. But just looking at those options, I wouldn’t buy the regular Farmhouse skillet because the walls are too shallow (1.25 inches). If you have a gas stove top, the deep Farmhouse and cast iron skillets will both work fine, but if you have a flat top electric or induction stove, I would avoid the cast iron because it has a ridge along the bottom that keeps the pan slightly above the cooktop and can lead to hot spots.
@@PrudentReviews Thank you for the comprehensive and insightful explanation of these skillets; your expertise is genuinely appreciated. I have a strong inclination towards the deep farmhouse skillet. However, in line with your thoughtful explanation, I've chosen to place an order for the deep farmhouse skillets and the 12-inch cast iron. Your time and thorough explanation hold significant value. Thank you sincerely for your guidance and expertise.
Very nice review!
Cast iron isn't delicate by any means and it can be washed with soap and water. Towel dry it and finish up the drying on a burner. How one of mine has been done and it's over a hundred years old. The one that my parents bought has been cared for by washing and drying on heat never has issues. It takes a while to get a feel for each piece of cookware and adjust to cooking with it. Once that happens you know how to adjust cooking and produce good results. Two different stainless pans from different manufacturers will fell different and the cook adjusts to the particular pan.
I legit think this guy might be endorsed or sponsored by the Teflon coating brands.
Both Cast iron and carbon steel have foods that they are best for.
No, the cast iron skillet is far better as an even cooking medium. It is thicker and slower to heat up but maintains an even heat. A thin aluminum pan is the worst on a small burner.
The part about acidic food made me chuckle and the part about uneven heating applies to ALL pans, not just cast iron.
Cast iron has a significantly lower thermal conductivity than aluminum and copper, therefore it heats up slower and less evenly
This is ludicrous. Been cooking on cast iron for >50 years. No reason given here why I should stop now.
Not telling you to stop. In fact, I mention towards the end that every kitchen should have a cast iron skillet. I’m just pointing out the limitations/downsides.
Iron heats up slower because it has more mass!
And that slow heating and non-responsiveness is a plus when you're cooking over wood because the fire can be fickle or wind can blow it out.
I enjoy your channel and have learned a lot over the years. I have to say however, I don't agree with much of this video. I've been a dedicated cast-iron pan user for 40 years, and none of the "downsides" you've outlined here are consistent with my experience. It looks like you are getting a lot of the same feedback from other viewers, so I challenge you to do a follow up video addressing this 🙂.
That's fair - which downsides do you not agree with? By the way, as I mentioned in the video, I'm a huge fan of cast iron. The intention of this video was to just point out some of the downsides/limitations for those unaware.
England In 1967 I bought a non stick Teflon coated cast iron frying pan with a wooden handle. There is nothing better for steak. No 'seasoning' and the enamel is still pretty good. No burned hands on a hot handle either. I thought you Americans were up to date. Yes, it's heavy, no tossing pancakes but we have grown old together.
You dont need any seasoning for any cookware to be nonstick
The truth is beginning to come out finally. There are a few videos of people cooking on unseasoned or rusty cast iron. It's all about proper heat, oil and keeping your pans clean. Read the comments on the "seasoning your cast iron" videos and you see loads of people having all kinds of problems because they took bad advice and they're cooking in filthy pans. Clean and dry pans don't rust but, there are people out there with rust under their crud. Sadly, there are videos showing how to get the rust off without removing your nastiness and put back another bunch of nastiness.
Yes they should and actually you don't need any of those other pots and pans that you say you need. The only kind of stainless steel pans you actually really need. Are ones to like boil water make beans in but you can do that in a cast iron dutch oven. I've done it before you just have to make sure it's kind of clean afterward begin dry. Because yeah cast iron rust people if you don't take care of them. You know it's funny. You can bury it in your backyard it will totally rust and do all kinds of nasty things. And 100 years from now I could dig it up and I could fix it. Because it's a cast iron non-stick pan. I can clean that pan 100 years from now and I would be able to use it within 7 days of digging it up. It will take 7 days to fix a rusty buried cast iron pan for 100 years
I’ve made stew in my cast iron Dutch oven without noticing an issue.
there are no downsides to cast iron
I am proud owner of three different size cat iron skillets. These downsides do not put me off and i will never go back to non stick skillets, maybe get a stainless steel one specially for browning meat😉
The first thing he said is true. But then again who actually boils water in their frying pans or skillets. So why would you do it in a cast iron one. Let's see what his second complaint is. Acidic foods. Folks my family has been using cast iron for over $150 years. Some of mine is actually over a hundred years old. I know how to take care of it I was taught by experts. My family. Nothing is ever stuck in them. And I have made all kinds of acidic foods in my cast iron. There's just a couple of things that you need to do after you do that. To get rid of any acidic crap left in your pan afterward. Okay let's move on to the next part of the clip
If the water turns black when boiling in your cast iron, then it wasn't clean to begin with. The pan he shows is one of the grimiest crustiest pans I've seen. I use mine daily. They clean very easily. In fact, the way to clean off any stubborn burnt grime is to *boil water in it* then use a brush or scraper like you would for any other pan. A little dish soap is fine. Dry on the burner. DONE. I can't understand the fixation with putting a cooking pan in a dishwasher. No pan deserves that.
So he was selling cast iron. By telling you the downsides. There really aren't as many downsides as you think. It's the ultimate freaking cookware. Now I'm selling it isn't that amazing. I wonder who's paying for his show. Lodge, Fields I wonder
I love my cast iron pan. I've used it nearly every day for 50 years. You'd have to pry my cast iron pan out of my cold d:ead hands, as the old saying goes.
Omg I think you really need a teflon pan. All products have pro’s and con’s even reviewers
It's the dirt on your stove that scratches that cheap ass glass that they put on your stove. I have never scratched my stove by sliding it from one side to the other. Sorry that one's wrong. Maybe this dude should come to my house I'll show him how to use this stuff
A few of those negatives are actually positives depending on the usage.
For example?
@@DEXTER-TV-series A cast iron pan may be heavy but the thickness of the pan also means it holds onto heat better, also a lot of people could use extra iron in their diet so releasing iron into your food isn't necessarily bad, in many cases it can actually be good.
Great points. I was focusing on the negatives in this video but I break down the pros too in this article: prudentreviews.com/cast-iron-cookware-pros-and-cons/
@@PrudentReviews understood. There’s no 1 pan that’s perfect for every situation. Cast iron fits the bill in many instances although it seems carbon steel is slowly replacing it due to its lighter weight.
Most people say don't cook fish in their cast iron. Yeah that's stupid too. He's wrong about that this man does not know how to use cast iron. What he's doing is trying to sell you stainless steel pots and pans. And no you can't put cast iron in a damn dishwasher. 90% of the time if you know how to use cast iron. You just wipe it out with a tea towel. That's it not a paper towel like this fool's doing and not using soap and water on it. After certain dishes you turn on your hot water you get it hot. Never put cold water in a cast iron pan you can crack it. But if you put hot water on you let it get hot. What happens is the water and you only need a tiny bit okay. Goes into the pan it immediately freaking boils it does not sit there and you scrub it really fast while it's steaming and boiling and everything in the bottom of that pan falls out but the seasoning. That's the end of your cleaning. All you do is wipe it out with the t towel again Make sure it's as dry as you can get it. And then put it back on top of the stove to make sure any water left evaporates away. End of conversation. Don't put soap in your cast iron pan. And if it's absolutely necessary to do that. Make sure you rinse it very very well. Dry it out put it on the stove. And then re-season it. And the only reason you would have to go through all that effort. Is because you didn't do it right the first time
4:18 if you think normal dish soap is going to damage your seasoning and water is enough then its no wonder that food tastes like the last dish, you are using a dirty pan my dude. And the seasoning is not damaged by dish soap because its not a fat anymore, meanwhile the fats from cooking that the dish soap is designed to get out are still in your gross pan. I hope you dont feed other people out of that thing, actual health risk...
Yeah, this guy eats a lot of filth. I've cooked regularly in cast iron for over 60 years and have spent zero time "seasoning" cast iron. What most of these new discoverers to cast iron do is cook on grime. Cooking with cast iron is easy unless you make it hard.
@@jerrym3261Do you use soap to clean it?
@@llaverick7739 I use the dishwater after I've washed everything else, put the dishwater in a cold pan, put it on a medium burner and as it heats up I use a metal spatula to scrape around. I rarely need to get it hot enough to boil. I dump that, squeeze in some dishwater from my dishrag, put a stainless steel scouring pad under the dishrag so I don't get burned and scrub it out, rinse it with water and put it on a medium burner to dry. I don't oil and never have rust. It takes longer to say it than do it. I'm sure people would criticize my pans for not being black and shiny but, they are clean and they don't stick.
@@jerrym3261 Appreciate it man, sounds alot easier than the laundry list some other people do to maintain their Cast Iron. They treat it as if it is a delicate thing and not a hunk of metal. Do you sand your Cast Irons to smooth them down by the way?
@@llaverick7739 No, I don't sand. I bought a new Lodge #5 and #10 maybe 5 years ago and ended up liking them for the weight and heat they hold. They never stuck and after a couple of years use they're smooth on the cooking surface. There's a couple of YT videos, cooking eggs in a rusty cast iron skillet. Non stick is a technique more than what your cooking on. You cook on a barrier coat of hot oil.
These are good points. I got rid of my cast iron pans strictly because of weight. I do like carbon steel better, which also has the downsides you listed for cast iron (foods that strip the seasoning), but the pans are lighter. Stainless steel is probably what I use most though. Always enjoy your videos!
An 8 pound pan was just too much for you huh? I wouldn't tell anyone. Wow...
@@RIPPER334 It actually is when you do it day to day. Kitchen is not a gym. Older cast iron such as Griswold are lighter and more manageable. I am personally a big fan of cast iron, but would not use a 12-inch modern cast iron pan because of the weight.
Lodge cast iron has really dropped in quality, their castings are so bad they need to run every piece over a very rough grinding process along the casting seams to remove or smooth them out, the grinding leaves very deep striations and tool marks along the edges. Does it effect cooking performance...no! Does it look like a nice quality piece of American made cast iron I want in my home to use daily...no! Victoria in Columbia is making super nice high quality cast iron cookware that look great on the casting seams for same price, many Victoria pieces look to be commercial grade....I will not buy 1 piece of Lodge...ever. I also have 2 gorgeous pieces of cast iron from Pioneer Woman, made in China to US standards that is just as high quality as Victoria. I emailed Lodge with 4 pictures of their product on the store floor, they don't care about what the grinding looks like since it does not effect performance...but thank God other companies still do care and make every effort to put out the best cast iron they can.
seriously, a 1 minute diff in boiling? earth shaking, its not
Cast iron is disgusting bc of the coating 🤮
Yes, terrible stuff that shows our ancestors were idiots. Heavy, “trace” iron possible and must be seasoned. I would much prefer the traces of PTFE (TEFLON). Ignore be able to put it in the oven, open fire, in the fire and lower cost as these features are irrelevant. For those that can’t tell this is sarcasm. Anybody wanting to discard their useless cast iron can send it to me and I will pay shipping. You will have better cooking results with aluminum and stainless steel if you do not mind scorching. Seriously, I also use carbon steel but guess what? It has to be kept seasoned.
I agree. Cast iron is a pain in the butt to cook with and maintain. They are too heavy and too delicate at the same time. I just buy cheap non stick cookware and get a new pan every now and then. Easy peasy, works for me!
They are heavy, but they aren't delicate at all. I think they cook much better than my cheap non stick cookware.
What about just seasoning your non stick pan with something that's healthier for you than teflon?
I hope you at least recycle all the aluminium/Teflon waste you create by buying new pans constantly.
Only a young man would make statements like these.
Cast iron pans are only good for killing zombies
😂
#1 reason not to: It can't be washed in the dishwasher.
I am the dishwasher 😔
excellent information, excellent video except for the first seconds with disgusting music 🎶.
You are a hair. What did cast iron do to you.
Cast iron is for meat. End of story
add cornbread
And eggs
And sourdough bread And chili And biscuits And cobbler And pancakes (my nana was a goddess with a Dutch oven and a campfire)
Lol... Who is this lady telling folks to avoid cast iron? Sweet cheeks needs to stick with using a microwave, like his two mommies told him. 😂😂 Some people, should just avoid cooking...
This is one of my favorite roasts 😂
Some people should avoid commenting...
WellI I can add a few more reasons: you can’t use it to curl your hair. It won’t pickup FM radio stations. Cat are afraid of them. Women can’t lift them. They sink in the bathtub. Shheeesh. Sometimes it’s about the cook and not about the skillet! They are great at what they do and like men, that’s all they do. Men are good at opening jars, lifting heavy things, and making KZhead’s. that’s about all, so if you have one around, toss him.