When treated properly, cast iron cookware can be some of the most durable and versatile kitchenware on the market. It’s not uncommon to hear of some cast iron pans being passed down through multiple generations, a testament to their incredible durability. Yet cast iron cookware has some unique features and specific care instructions that many cooks may not know about.

This short article will give you the dos and don’ts of using and caring for your cast iron cookware.

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How Much Cast Iron Cookware Does One Person Need?

Without cast-iron pans, not a lot would get cooked in my kitchen. We have a hoard of cast iron stored away, but keep out four cast-iron pieces for daily use. These homestead kitchen essentials include a 9" skillet, 12" skillet, 12-liter dutch oven, and a 10" square skillet grill. I can’t imagine going back to the non-stick frying pan and flimsy pots I used to cook with.

Cast Iron vs. Non-Stick Cookware

Because cast iron pans don't have a non-stick coating (like Teflon), you don't need to worry about the non-stick surface of your pan wearing away over time. This is one of the many reasons people prefer cast iron over non-stick coated pans. 

Also, there have been claims that Teflon coated pans may leach trace chemicals into food as they age. 

This "chemical transfer" fear has been in the news quite often in the past decade. Conflicting studies claim that non-stick coating is safe, or that it leaks chemicals into food and possibly contributes to cancer. While most experts say it's safe for regular cooking, the non-stick coating does not hold up well in high heat.

Once your cooking temperatures reach 500 degrees Fahrenheit, certain compounds in the non-stick coating may breakdown. This will ruin the pan and potentially leak particles into your food.

Now, I wouldn't try heating a non-stick pan to that temperature anyway. Yet with my cast irons, I do. It's convenient to transfer dishes from stovetop to oven, or vice versa.

Regardless of the non-stick-safety debate, it would be rare for me to choose a coated pan over cast iron. My skillet, for example, holds pancakes and eggs on Sunday morning. Then I use it to sear and cook chicken for dinner. I may even use it to bake cornbread in the oven. I might even switch to a cast-iron dutch oven to make my favorite venison stew. 

Use cast iron cookware over a fire, a barbecue, in an oven, on a stovetop. This type of cookware can be used on basically any cooking platform you can imagine, short of a microwave. They also make an easy holiday gift idea for the cook or outdoors person in your family.

Related: Restored Wood Cookstoves: 10 Things You Need to Know

Two Types of Cast Iron Cookware

Two main types of cast iron cookware exist, enameled and traditional. Each type has certain care and cleaning requirements that need to be followed to optimize the longevity and performance of the cookware. Learn to distinguish between the types so you know what you have, and how to care for it.

Enamelled Cast Iron Cookware

The popular Le Creuset and Staub brands include pots and skillets in beautiful primary colors like red, yellow, orange, and green. Yes, they're trendy and a favorite of well-heeled urban foodie types.  However, this cast iron cookware has an enameled exterior and a coated interior that's different from traditional iron skillets.