- Until a good layer of seasoning has built up, food will
stick to it. This goes for even the “preseasoned” skillets
on the market now, which have a mediocre level of
seasoning at best. With everyday use, a cast-iron skillet
will be perfectly seasoned (I define this as nonstick
enough to cook eggs in) within a few weeks. With less
frequent use, you can expect the process to take a couple
of months. It’s a long haul, but think of how proud you’ll
be (just like housebreaking a puppy) when that first egg
slides magically off the bottom. - It heats unevenly. Contrary to popular belief, iron is a
poor conductor of heat, which means that the heat doesn’t
travel far from its source. Trying to use a 12-inch cast-iron
skillet on a 3-inch burner ring is an exercise in futility: the
edges of the pan will never get hot. To heat a cast-iron pan
effectively, you need a burner equal in size to the pan, and
plenty of time for even heat distribution. Alternatively, a
cast-iron pan can be preheated in a hot oven before
transferring it to the stove. (Don’t forget to use a kitchen
towel or pot holder!) - It can rust. While a good layer of seasoning will prevent
this, carelessness (like scrubbing the pan or not allowing it
to dry thoroughly before storing it) can lead to rust spots. - You can’t cook overly acidic foods in it. Acidic foods
will pick up flavor and color from the iron, turning them
dingy and metallic-tasting. This means that until a very
good layer of seasoning has developed, even quick wine-
based pan sauces are out of the question, as are acidic
recipes like tomato sauce. - It’s heavy. There’s no getting around this one. The
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(Nandana)
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