Things that last - Cast Iron pans

This is a recent addition in the category of long lasting stuff for me. I encountered it recently, after getting frustrated about having to replace yet another set of non-stick pans.

Cast iron has one secret ingredient up it's sleeves that I think makes it not only a healthier option than non-stick pans, but somehow, even more non-stick than the so-called pans.

The seasoning.

Simply put, the seasoning is simply 'burnt' on oil on the pans. The oil is burnt during the process of seasoning (this can be done either intentionally or just through usage) , and the burning chemically alters the oil into an almost plasticy substance. Done properly, it's not at all oily to the touch.

The seasoning provides a protective layer to the iron, reducing it's chances of rusting. But more importantly from the perspective of the chef, it makes the pan quite non-stick. I've heard anecdotally that old cast iron can be even more non-stick than teflon, and in my own experience with my relatively new pans, it's nearly as good (and getting better, the more we use them).

A few considerations to keep in mind if you ever find yourself considering the same switch from non-stick to cast iron:

• Cast Iron weighs a ton. They don't skimp on material in their construction either, so the pans tend to be quite think. While this thickness goes a long way towards that heat retention aspect of them, it gives them considerable heft.
• Maintenance is maybe a little bit more involved than non-stick pans. I say a little bit, because certainly you have to factor in the need to re-buy non-stick pans every few years as an aspect of maintenance on the other side, which cast iron doesn't have. But you do have to do the initial seasoning, as well as at least sim-drying them after use.

In short, Cart Iron pans are just great. And a apart from their considerable weight, I see no downsides from making the switch. With the possible exception of Carbon Steel pans, I think they are the only way to go for home cooking.