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Is Cast Iron Superior to Teflon?

Yes it is.


Why Is Cast Iron Superior to Teflon?

Of course nobody can get away with making a blanket statement like that without some well-reasoned arguments to back it up, especially after Madison Avenue has spent bajillions of dollars to convince us that Teflon-coated cookware is the answer to all our culinary problems. The real question is how in the world were they able to convince us that there was something better than cast iron to cook on in the first place. Well, in spite of its utility, cast iron cookware does have one major disadvantage: it is heavy. Astonishingly heavy. As in: you-can-skip-your-weightlifting-workout-if-you-cook-dinner-with-cast-iron heavy. So yeah, I can see why somebody might want to trade in his trusty skillets and Dutch ovens for something that won’t cause permanent injuries if he drops it on his foot in the morning. Aside from the weight (which, personally, I view as a plus rather than a minus), there is also the fact that the cast iron conducts heat all the way up the handle, and there’s absolutely no way to tell how hot that handle is by looking at it. You just have to assume that if there’s a fire under the pan, the handle will hurt you if you touch it, and if there’s no fire under the pan, someone probably just finished cooking something, and the handle will hurt you if you touch it. I can see why some folks, especially folks with kids, might not enjoy this level of risk in their kitchens.

It’s also true that Teflon (the chemical) hit the scene right around the end of WWII, and the first Teflon coated frying pan was introduced in 1961, back when “better living through chemistry” was not only part of DuPont’s slogan but almost a mantra for mainstream suburban America. “Artificially Flavored” was printed in large type on candy and chewing gum as a selling point. Everyone wanted to be the first to have the next big thing. Teflon-coated cookware was one of those modern conveniences that every home had to have. It allowed your pans to be lighter and easier to use, and you supposedly didn’t have to use as much (any?) oil in your cooking, so it would help keep your family healthy, unlike that old cast iron stuff that requires all that grease.

The thing is, cast iron doesn’t actually need all that much grease when you use it, and while Teflon claims to require no lubricant to keep stuff from sticking, it has a set of properties that can cause other health issues for you and your family.

If your pet canary doesn't live in the kitchen, this probably won't happen.

If your pet canary doesn't live in the kitchen, this probably won't happen.

The Problem With Teflon

Teflon is a polymerized fluorocarbon. That may not mean much to you, but consider that when they get too hot, fluorocarbons become greenhouse gases, and they do not quickly break down. Teflon starts to release several fluorocarbon gasses in trace amounts when it reaches about 392° Fahrenheit through a process called “pyrolysis,” which is a fancy scientific word for “burning.” (This is a bit of an oversimplification, of course.) The gaseous byproducts of overheated Teflon can make people sick with nausea and intestinal distress, kind of like having the flu, and they can kill your pet parakeet. You know the old saying about the canary in the coal mine? Right. Now, the nasty chemicals don’t really start pouring out until your Teflon pan reaches about 500° F, and usually people fry their meat at or about 425° F, so, no problem. Except how many of you ever put the food in the frying pan before you get the pan nice and hot? Exactly. Try cracking an egg into a cold frying pan, and then turn on the gas and see what happens. An empty pan can get hotter than 600° F when you heat it up. Do the math. Of course the FDA says you have nothing to worry about, so that should make everyone feel much better.

And then of course, there’s the unavoidable fact that sometimes, stuff sticks to Teflon in spite of its supposed nonstick properties. I’ve had more than one omelet ruined when I tried to fold it over and part of it stuck to the Teflon pan I was using.

The Advantages of Cast Iron

First, you get no pyrolitic diffusion of fluorocarbons when you cook with cast iron, even if you let it sit on the burner for a while before you put the food in. Then there’s the aforementioned weight. Sure, some folks look at that as a disadvantage, but some people wear weights strapped to their wrists and ankles to get exercise while they go about their daily routine, too. I say get your exercise while you cook. You can bake cornbread, or cake, or even brownies in a cast iron skillet. You can’t do that with a Teflon pan: the handle will melt. Besides the many, many ways you can use your cast iron cookware for its intended purpose, if you get a little creative, you’ll find there are also many other uses for your cast iron.

And finally, I’ve found that cast iron cookware, when properly taken care of, is actually more reliably nonstick than that Teflon junk any day of the week. The problem is that most people have forgotten, or never knew, how to look after their cast iron cookware, or else can’t be bothered to do it properly. It’s not that hard, but it requires a bit of a paradigm shift that many folks are reluctant to accept.

Care And Feeding of Your Cast Iron Skillet

First—and this is very important—do not wash your cast iron skillet. Oh, you can and should clean it periodically, but for the love of all that’s holy, don't put your cast iron cookware into a sink full of soapy dishwater! The soap will break down the oils that coat the surface of your skillet (soap is supposed to do that) and not only will this expose your skillet to the air, leading to what chemists call “oxidation” (that’s “rust” to you and me), the soap will permeate the cast iron and you will taste it the next time you cook with that pan. Yuck. There are ways you can get rid of that residual soap, but it’s so much easier never to put it there in the first place.

So how do you clean your skillet if you’re not allowed to wash it? And won’t there be germs left behind? I’m glad you asked. All you need are plain tap water and something flat to scrape the skillet with. Just run the pan under cold water, and scrape off any accumulated grease, bacon bits, or whatever with a flat scraping device. The edge of a credit card will work, as will a spatula with a straight edge to it. Once your skillet is scraped clean, turn off the water and go back to the stove. Turn on a burner and set your skillet on it. Soon, the residual water will begin to evaporate. Once it’s all gone, put a small amount of olive oil (or whatever oil you usually use to cook with) in the pan. Wad up some paper towels (you can use a cloth if you prefer, but you’ll need to launder it), and use the wad to get that oil all over the surface of the skillet, even the sides. You’ll know you’ve got it all covered because it will be uniformly shiny. Now put it back on the burner and watch closely. Soon the oil will begin to smoke. As soon as it does, take the skillet off the burner. Tadaa, you’ve re-seasoned your skillet, and the heat has killed off any tenacious germs that the water didn’t rise away down the drain. You can now store the skillet in your cupboard and it will be ready and rust-free the next time you want to whip up a hearty breakfast, bake a round loaf of cornbread, or even bean a burglar on the noggin.


Andrew on December 07, 2012:

Iron pans are also a good source of Iron believe it or not. Ive heard that the rate of iron deficiency anemia increased due to mainstream use of teflon and aluminum.

Jeff Berndt (author) from Southeast Michigan on August 10, 2012:

Hi, Tim,

Thanks for stopping by! I support your endorsement of All-Clad cookware--it's excellent stuff, and nearly impossible to destroy. A friend of mine once boiled dry an All-Clad saucepan, and it was fine afterward. But they're expensive! The cheap cast-iron pan is a much better investment for someone starting out in life. Once you've made your fortune, then think about All-Clad. It's a good investment if you can afford it, and you can pass them on to the next generation, along with your cast iron.



Tim May on August 09, 2012:

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A bit late, but I really enjoyed your article.

I've been using cast iron for most of my stovetop and oven cooking for about 10 years now. I have some All-Clad, which is fine for sauces, etc., but I reach for my Lodge skillets (usually the 10-inch with the rounded lip) for day to day cooking.

Some of my friends bought a new house, got the big propane grill, added a Weber for completeness, etc. I described to the wife the virtues of pan-seared steaks in a Lodge, finished in an oven (if so desired--I usually do the whole thing on the cooktop, turning several times), and now this is how she cooks her steaks. (And they bought a side of beef, sitting in the freezer, so they are really into cooking beef!).

I think one of the biggest errors in modern American cooking, which you captured well in your article, was the conversion to Teflon in all of its forms (T-Fal, Silverstone, etc.).

Also, my mother got a new set of "Revere Ware" stainless pots and pans in the early 50s. I presume she threw away the cast iron she must've had. (I didn't ask when she was still around.) These stainless pans had cosmetic-only thin copper plating....utterly worthless in terms of lateral head conduction.

I spent most of the 70s and 80s cooking on thin, warped, scratched Teflon pans. Horrible.

Finally, in the 90s I got some thick aluminum-bottomed pans (Meyer, from Costco, similar to Tramontina and several other makers). At least then the later heat-spreading problem was fixed. Later came the All-Clad and the cast iron.

If I could advise 21-year-olds about what to get when they move out on their own, it would be "a cheap cast iron pan, and then only clean it very lightly." The perfect bachelor pan--heat it up to sterilize it, then use it.

Great article. Very punchy writing. No visible science errors. Great.

--Tim May, California

Scott Lewis on March 21, 2012:

I really enjoyed reading this article. It was extremely informative. I wish the point could just come to us all that Teflon is poisonous and toxic. I use only The PAN Grill-it

Stoneriver on January 16, 2011:

Cast Iron is what I use. I cook in it, I clean It, I store it and my wife will not touch. Great hub Thanks

Jeff Berndt (author) from Southeast Michigan on August 21, 2010:

Cast iron is great stuff, Tim. It ain't just for cowboys anymore.

Tim_511 from Huntington, WV on August 20, 2010:

Thanks, Jeff! I've been interested in using cast iron, but really didn't know much about them.

Jeff Berndt (author) from Southeast Michigan on August 16, 2010:

Hi, Ag,

As far as I know, stainless steel hasn't been linked to anything other than tasty chow. I use stainless steel stock pots and saucepans as well, and never had a problem.

Peter from Australia on August 15, 2010:

Jeff thanks for the tips on Teflon. Do we have another 'asbestos' coming soon to a stove near you?

Remember when aluminum was linked to Alzheimer's?

We do all of our cooking in Stainless Steel pots and pans. Has there been any controversy over this metal as yet?

Thanks for this very useful Hub :-)

Baileybear on July 24, 2010:

The first time after buying the cast iron (when it's not black yet) it has a film on it which needs removal and it needs to be seasoned. Scrub with detergent and bake in the oven for an hour, dry and wipe with oil.

I've had my pan for a few years, and rarely oil it, but it may need when newish. I also make sure my pan is kept gluten free (I am celiac) - apparently gluten can get trapped in the pores of the cast iron. I actually don't much like Teflon.

I've read in places about other health dangers of Teflon, not just from inhalation - just another chemical we get chronically poisoned with.

Cast iron is dirt cheap and long-lasting if cared for (and not time-consuming to care for). Hard to find though - I got my pan from a camping shop. All the kitchen stores only had expensive new-fangled pans or occasionally cast iron with wooden handle (no good for putting in oven)

Jeff Berndt (author) from Southeast Michigan on July 23, 2010:

Bailey, yep, that's a great way to care for your cast iron: rinse it clean and heat it dry ASAP. Do you find that you don't need to apply the light coat of oil every time? I always have done, just to be safe, but is it unnecessary every time?

Panther, I'm glad to hear you're coming around to the glory of Cast Iron Cooking! Let me recommend that you get skillets in several different sizes. They nest easily, so storage won't be a big deal, and you'll eventually want a big one to cook several pancakes at once if you have more than a couple people living in your home.

Mike, thanks for stopping by! Y'know, one of my best childhood memories is a breakfast cooked on a mountainside (on cast iron) by the chuckwagon crew of the Lazy B ranch in your new home state, Colorado. I don't remember exactly where it is (I was in 3rd grade at the time), but dang if I can't still taste the hotcakes and bacon.

Michael Lippert on July 23, 2010:

I usually only use my cast iron set for grilling or when I am camping, but I may re-think some of the other tools I and my wife use in the kitchen, didn't know about the teflon dangers, ick.

PrettyPanther on July 23, 2010:

My Mom has two cast iron skillets that she has had as long as I can remember (which is decades!), and she cooks everything in them, including corn bread in the oven. You've inspired me to make the switch, which I've been meaning to do anyway.

Baileybear on July 23, 2010:

I think cast iron produces better results, plus lasts much longer if cared for appropriately. I have a cast iron frypan and find it easiest to clean when it's still warm by quickly scrubbing it with a brush under very hot water and putting back on a still warm element or oven to dry. I think there is increased concern about the health hazards of teflon.

Lannie Briden on July 22, 2010:

I prefer cast iron but Teflon is definitely easier.

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