Cast Iron vs Stainless Steel (Pros, Cons, Differences & Uses) (2023)

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Both cast iron and stainless steel cookware are incredibly versatile tools. As a result, they’ve become popular in most home kitchens (and professional ones, too). However, although many people own both (which I recommend – more on that later), it’s difficult to understand which is better, cast iron or stainless steel pans.

And even more tricky, when you should use cast iron vs stainless steel… That’s where we come in.

While stainless steel is lightweight and better for acidic foods, cast iron is more durable and better for long, slow cooks and searing. These aren’t the only differences, though.

Below, we’ll review cast iron and stainless steel cookware’s main pros and cons to help you understand which is right for you.

We’ll also explore in-depth the main features setting them apart, like weight, durability, and maintenance. Or, if you’re looking for a quick comparison, head straight to our final thoughts on cast iron skillets vs stainless steel.

Jump to a Section

Overview: Cast Iron vs. Stainless Steel’s Benefits and Disadvantages

Before we get into specifics, let’s define these materials and quickly discuss the main benefits and disadvantages of stainless vs cast iron.

Cast Iron vs Stainless Steel (Pros, Cons, Differences & Uses) (1)

Cast Iron

Cast iron is an iron with a high carbon content that’s melted down and poured into a mold where it hardens. Once removed from the mold, workers polish, rinse, and sometimes coat the pan with an enamel glaze.

Non-enameled (raw) cast iron cookware requires seasoning, a process where you heat the pan with oil to build a protective, non-stick coating on the surface. On the other hand, enameled cast iron has a protective enamel coating on the outside. As a result, you don’t have to season it (yet it’s also somewhat non-stick).

Cast iron is famous for retaining heat, as it’s an incredibly dense, thick material. Yet, although resilient, this makes cast iron heavy. Finally, bare (non-enameled) cast iron is reactive to acidic foods, which we’ll get into later.

(Video) Stainless Steel vs. Cast Iron: Key Differences & When to Use Each

Stainless Steel

Stainless steel is a refined type of iron that’s often mixed with chromium to produce a durable, rust-resistant, and non-reactive material. Unfortunately, stainless steel is a poor heat conductor. So most stainless steel cookware has bonded layers of conductive metal in the core, like aluminum or copper.

This process, known as “cladding,” helps the pan conduct heat better.Cladded stainless steel pans can include three layers of bonded metal, known as 3-ply, or five layers, known as 5-ply.

You can read more about this bonding process in our article: All-Clad vs. Calphalon brand stainless steel.

Alright, so we’ve done a high-level overview of cast iron vs stainless steel skillets— We understand what they are, how they’re made, and their key pros and cons.

Now let’s dive into the specifics and cover all the various features that set them apart…

Features of Stainless Steel vs. Cast Iron: The Details

Cast Iron vs Stainless Steel (Pros, Cons, Differences & Uses) (2)

Both materials have unique features that are helpful to review, so you can understand where each shines. These include which material is best for different foods or cooking styles.

Also included are weight, durability, ease of care, and price. So let’s jump in!


Stainless steel is an excellent material for cooking nearly anything. It’s sturdy and (relatively) lightweight, and the material heats quickly and distributes heat evenly.

The only real issue with stainless steel as a cooking surface is that food tends to stick. However, you can easily solve this problem by adding a little oil to the hot, empty pan before cooking – like this. Stainless steel is also worse than cast iron at keeping food warm, as it cools just as quickly as it heats.

Cast iron is a little more finicky; it requires some patience when starting a meal. Because this material is so dense, it takes a while to heat up. This is especially true if, like me, you have an electric cooktop. However, cast iron retains heat better than stainless steel once it does heat up. This heat retention offers a range of benefits, which we cover just below.

A well-seasoned cast iron pan also benefits from a natural non-stick coating (no Teflon!). But it’s important to note that adding food to cold cast iron will cause sticking, so again, ensure you preheat/ oil properly.

When To Use Cast Iron vs Stainless Steel Cookware

Stainless steel is the clear choice for most daily cooking. It heats up quickly (when cladded), making quick meals easier. Plus, you can use it with all types of food, including acidic dishes – unlike cast iron. Stainless steel pans are oven-safe, so long as the handles are, too. Plastic or wooden handles can not go in the oven.

Most stainless steel can withstand up to 500℉ (260℃), but always check your cookware’s instructions for its temperature rating before baking.

Now, there’s nothing you can’t cook in stainless steel. But cooking foods that often stick (like eggs) can make cleanups a nuisance. We recommend cooking eggs in a cast iron or non-stick pan.

Cast iron shines for “low and slow” cooking processes, like roasting, baking, or even moving a dish from stovetop to oven. Why? Heat retention. Pan temperatures stay more consistent in cast iron, so food cooks more evenly.

Also, in comparing the meat-searing abilities of cast iron vs stainless steel pans, cast iron is the clear winner. We can again thank iron’s dense, heat-retaining structure, which helps prevent temperature drops. For example, if you toss a cold steak in a hot cast iron pan, the pan will maintain its temperature better than steel. This allows the pan to sear on contact rather than cool down and simply roast the meat.

Here are a few foods you shouldn’t cook in a cast iron:

(Video) Cast Iron Vs Carbon Steel Vs Stainless Steel | Which Skillet Should You Buy?
  • Acidic foods: Don’t cook acidic foods like tomato sauce or citrusy/ vinegary dishes in cast iron. It’s a reactive material, which means acids can leach tiny metal molecules into your food. While this is safe (and can help keep your iron levels up!), acidic dishes may taste slightly off. This is because they contain leached iron! Acidic foods can also break down cast iron’s seasoning layer, hurting its non-stick coating and, ultimately, its longevity.
  • Delicate foods: Delicate meats, eggs, or flaky white fish can be challenging to cook in cast iron. Even less delicate fish like salmon may adhere to the pan’s surface. That said, you can cook these foods in cast iron without sticking… Just make sure to properly preheat and oil your pan. Still, keep this in mind about seafood—
  • Pungent foods: Cast iron is a porous material that tends to absorb food flavors. Avoid cooking anything super smelly, like fish, if you don’t want your next meal to taste like fish also!

Cast Iron vs Stainless Steel (Pros, Cons, Differences & Uses) (3)


Cast iron and stainless steel are both highly rugged materials – scratch-resistant and naturally strong. Yet there are still a few things to keep in mind:

Stainless steel is a lighter metal than cast iron; it can warp more easily. To prevent warping, avoid sudden temperature changes. Let the pan cool before cleaning. Also, opt for durable, “fully-clad” stainless steel cookware (more layers of metal means higher durability!).

Despite its susceptibility to warping, stainless steel redeems itself with high corrosion resistance. It’s very unlikely to rust.

Cast iron is heavy, so it’s quite durable. However, it’s more brittle than stainless, so it’s more likely to crack. Cast iron can also rust if any moisture stays in the pan.

To avoid rust, always wipe your pan dry right after use – never air dry wet cast iron. (But don’t panic if you see rust. Simply remove the rust with a brush or sandpaper and re-reason your pan in the oven.) And be careful with temperature changes to avoid cracking the pan.

With proper care, stainless steel and cast iron can last a lifetime. And that brings us to care and cleaning!

Ease of Care: Maintenance and Cleaning

Cast iron demands more care than stainless steel, although both require some maintenance. Let’s review how proper upkeep and cleaning differ between cast iron and stainless steel…

Maintaining stainless steel is straightforward—Here are a few things you can do to keep it looking (and performing) well:

  • Always preheat your (empty) pan adequately before adding oil. This helps avoid food sticking. How do you know when the pan is hot enough for oil? Watch this short tutorial.
  • Heat your stainless steel gradually, avoiding drastic temperature changes, which can lead to warping.
  • Avoid stacking your stainless steel; this can lead to warping and micro-abrasions.
  • Hand-wash when possible. Even though some stainless steel itemssay they’re dishwasher-safe, hand washing helps avoid discoloration.

Maintaining cast iron is a little more labor-intensive— Cast iron without an enamel coating requires seasoning, a process in which oil is added and the pot or pan is exposed to heat. This creates a patina, a protective layer that is naturally non-stick.

(Video) Difference Between Cast Iron & Iron Cookwares | Cast Iron Vs Pure Iron Cookware | Urban Rasoi

Once the cast iron is seasoned, it will require occasional re-seasoning, especially if you cook acidic foods. (Acids strip seasoning.) Yet, cooking fatty, non-acidic foods will actually help build and maintain this layer!

But, there are a few other things to keep in mind to protect your cast iron:

  • Avoid highly-abrasive cleaning tools like steel wool. It can break down the protective patina.
  • Avoid using harsh dish soap to clean your cast iron. Instead, scrub food debris with a brush and hot water. Coarse sea salt helps too. If you decide on using soap, opt formild detergentsonly.
  • Never use the dishwasher.
  • Oil the pan after each use before storing. Vegetable oils work best.
  • Re-season your cast iron occasionally (2-3x per year).
  • Don’t store food in cast iron, especially acidic foods.


Cast iron wins on price. This is because its manufacturing process is much simpler than stainless steel. Workers simply pour raw iron into cookware molds. As a result, most cast iron pans range from around $20$60, depending on the size.

Enameled cast iron is often much more expensive, although this also ranges by size and brand. For example, this enameled cast iron skillet from Bruntmor is cheaper than Le Creuset’s. Despite being a smaller pan, Le Creuset’s high-end name raises its price.

Stainless steel must be refined and bonded with a conductive core (i.e., aluminum) to help it conduct heat better. This means its manufacturing process is more complicated and uses various metals, making stainless steel a bit pricier than bare cast iron.

The most expensive stainless steel includes fully-clad options like All-Clad, which can cost hundreds of dollars per pan. However, you can find slightly lower-quality stainless steel for much less.

Explore our product recommendations for budget-friendly, high-quality stainless steel cookware in our All-Clad vs. Calphalon Cookware Comparison.

Final Thoughts on Stainless Steel Pans vs. Cast Iron

Ultimately, stainless steel can cover you in most of your day-to-day cooking. It wins on material versatility, weight, and ease of care. You can cook anything in stainless steel, it’s lightweight and rust-resistant, and you don’t need to season it. The only downsides are that stainless steel is more prone to warping and costs more than cast iron.

Cast iron is the clear choice if you’re searing meat, roasting, and baking. Its ability to retain heat and its extreme durability make it perfect for these uses – and it’s reasonably priced! However, cast iron is slightly harder to care for, it’s heavy, and you can’t cook everything in it (i.e., acidic foods).

The bottom line: One is not better than the other. Rather, they are different tools for different jobs.

You probably want most of your pots and pans to be stainless steel rather than cast iron. However, a good cast iron skillet, dutch oven, and griddle will go a long way for slow cooking or searing hearty meats.

So, I’d start with getting a complete stainless steel cookware set to cover all the bases, including acidic foods. Then, pair that with one or two cast iron pieces for when you want a perfectly seared steak or tender braised ribs and stews.

Ready to learn more about stainless steel and cast iron? Check out these posts:

  • 6 Best Cooking Utensils for Stainless Steel Cookware – Guide

Adam Heck

(Video) Stainless Steel Frying Pan vs Cast Iron Skillets? What's best for you!

Adam - the author and TGL founder - has a background in product research and design. For years, he's successfully created, produced, and sold eco-friendly, sustainable kitchenware in all fifty states. When he's not reading, cooking, or lifting, he's helping families level up their kitchen and dining gear with relevant blog posts.

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Cast Iron vs Stainless Steel (Pros, Cons, Differences & Uses)? ›

Cast iron and stainless steel are both iron alloys, with cast iron containing at least 2-4% carbon and stainless steel containing less than 2% carbon. Cast iron requires regular seasoning and imparts a rich flavor to dishes. Stainless steel is great for cooking everyday dishes with minimal cleanup.

Is it better to cook on stainless steel or cast iron? ›

Stainless Steel Conducts Heat Better And More Evenly.

Cast iron, conversely, tends to get hot where it's directly heated and stay cold where it's not. Stainless steel pans are better for novice cooks, too, since they'll adjust to temperature changes quickly.

Why use cast iron vs stainless steel? ›

While stainless steel is lightweight and better for acidic foods, cast iron is more durable and better for long, slow cooks and searing.

What is a major drawback or disadvantage with cast iron? ›

Cast iron pans are poor conductors of heat: Without getting too nerdy here...a cast iron is good at retaining (keeping) heat, but it isn't as good as conducting (transmitting) heat. A cast iron pan will heat unevenly if you're using a burner that's significantly smaller than the pan itself.

What is the main advantage cast iron has over stainless steel when cooking? ›

Cast Iron is extremely tough. Most often, it can withstand temperatures up to 1500F, and can be used directly over an open flame. It is also naturally non stick due to its layer of seasoning. This allows home cooks to use less oil than with Stainless Clad.

Why do chefs prefer stainless steel pans? ›

Chefs, professional cooks, and restaurants use stainless steel cookware. They prefer it because it's practically indestructible. The construction and material offer superior heat distribution, and when used properly, a stainless steel pan can keep food from sticking.

What are the cons of cooking with stainless steel? ›

Cons of Stainless Steel:
  • Not nonstick: Unlike nonstick pans, food can stick to your pan without proper preheating or using the right amount of fat. ...
  • Heavier: Stainless steel pans are typically heavier than nonstick pans, which, while great for heat distribution, can make them hard to move around or store in your kitchen.
Feb 8, 2023

Why you should only use cast iron? ›

Cast iron is a very dense metal, making it nearly impervious to damage and the king of holding on to heat. Even heating means that meats brown better and vegetables cook faster without having to constantly manage the heat source or rotate pans in the oven.

Can I cook anything in stainless steel? ›

The material doesn't react to any foods, so you can use a stainless steel pan for just about any cooking task.

What are pros cons of cast iron? ›

Cast Iron. Pros: Cast iron is durable, inexpensive, naturally non-stick if properly seasoned, distributes heat evenly and retains heat well, imparts iron to foods (an added benefit for some), and great for long, low simmering and browning. Cons: It is also reactive, and doesn't take well to acidic foods.

What is the biggest problem with cast iron? ›

Cast iron pans can leach a sizeable amount of iron into your food, exceeding dietary intake in some cases. Acidic foods will contribute to much more leaching while an old, heavily-seasoned pan will leach much less iron than a newer one.

When should you not use cast iron? ›

4 Foods You Shouldn't Cook in Cast Iron
  1. Acidic foods (unless you make it snappy) ...
  2. Fish (particularly delicate varieties) ...
  3. Eggs. ...
  4. Skillet brownies (if you just fried a batch of chicken last night) ...
  5. A lot more (if your skillet isn't properly seasoned)
Mar 11, 2023

What are the downsides to cast iron? ›

Cast Iron Cons
  • Prone to Rusting – Being composed primarily of iron, the material is prone to rust and eventually it will get harmed by continued rusting. Frequent contact with moisture will only speed up the process but the damage is inevitable.
  • Heavy – Cast iron is heavy and it can make working with it a bit difficult.
Mar 17, 2016

Why is stainless steel cookware the best? ›

Stainless steel is far more durable than other materials used to make cookware, such as ceramic and aluminum, which is why stainless steel cookware will not chip, warp, bend, or rust. Plus, it can easily handle years of high-frequency cooking without negatively affecting its performance.

Which is stronger stainless steel or cast iron? ›

Strength. Both materials are strong, but their strength varies. Cast iron has more strength than steel.

Can you sear steak in stainless steel? ›

The best pan for searing steak is All-Clad stainless steel cookware. The D3 bonded cookware technology ensures that the entire surface of the pan heats evenly without hot spots.

When should you throw away a stainless steel pan? ›

Here are several signs that will tell you when to throw away stainless steel pans:
  1. Warping. Replace your pans when they start warping. ...
  2. Loose Handles. If the handles are loose on your pans, you may need to replace them. ...
  3. Scratches and Pitting. ...
  4. Rust and Discoloration. ...
  5. Separated Layers.
Feb 27, 2023

Can you use butter on stainless steel? ›

Butter can be used for frying with stainless steel cookware. However, it is important to avoid heating the empty pan with butter for a long time.

Do professional cooks use stainless steel pans? ›

In a restaurant, you will notice a variety of different pans, including stainless steel pans, cast iron pans, aluminium pans and more. However, most chefs prefer to use stainless steel pans when preparing food.

Why not to use stainless steel? ›

Stainless steel may have some heavy metals in it, such as nickel and chromium, that can leach, especially when cooking acidic foods,” Minich explains. Just make sure to look for a high-quality steel pan and avoid scratching the pan to cut down on risk.

What is the safest cookware for your health? ›

The least toxic cookware are non-stick pans and pots, like cast iron, stainless steel, ceramic, glass, and enamel-coated cast iron. These options don't have any Teflon coating on them, making them safe to use.

Why did we stop using cast iron? ›

Why They Are No Longer Used. The labor involved in making cast iron pipes is quite intensive, making them an expensive option for most people. They also don't have the required flexibility to be durable in modern construction. The modern design of homes requires more flexible pipes of smaller size.

Why can't you wash cast iron with soap? ›

The reason given for this rule is that if you were to use soap, it would strip the cast iron of its “seasoning.” Seasoning is a layer of polymerized oil that's baked into all cast-iron cookware. It's what gives a cast-iron skillet a non-stick (really more like an “easy-release”) surface.

Can you cook eggs in cast iron? ›

With a few simple tricks to choose the right oil and get your pan to that just-right temperature, you'll get eggs with crispy edges and runny yolks every time (if that's your jam). But don't worry, cast iron makes the perfect egg no matter how you like them done!

How do you cook eggs on stainless steel without sticking them? ›

To prevent food from sticking to stainless steel, simply pour a few drops of water into a stainless-steel pan over high heat. If the drops crackle and slide onto the pan, it means it is the right temperature. You can then reduce the heat slightly and pour your eggs into the pan.

Is it OK to use cast iron everyday? ›

In addition, by using cast iron with your everyday cooking, you are not only getting more iron and fewer chemicals in your diet, but you're also learning how to cook with time-tested cooking gear.

Is cast iron Obsolete? ›

We also LOVE cast iron, in a nostalgic old way, and respect its important place in history. Cast iron is, however, becoming obsolete, because wrought iron does everything better: 1. Real pure iron: Wrought iron cooks and seasons just like cast iron.

Is cast iron worth the hassle? ›

For most people, cast iron pans are worth it because they don't cost much and are incredibly durable. If you don't fry, braise, roast, or slow-cook often, you probably don't need a cast iron pan.

Why can't you cook tomatoes in cast iron? ›

The acidity of tomatoes makes them challenging to cook in cast iron. Anyone who's ever eaten a tomato or cooked with tomatoes can verify that this fruit is quite acidic. As it happens, the tomato's acidity is precisely why doesn't work well with cast-iron cookware, especially for long cooking stretches.

Why is food sticking to my cast iron pan? ›

Occasionally food may stick to your cast iron cookware. This can happen for a variety of reasons, such as not using enough fat or oil when cooking, using cookware that isn't well seasoned, or when breaking in new cookware that hasn't built up additional layers of seasoning.

Can I put tomato sauce in cast iron? ›

The Myth: You can't cook wine, tomatoes, or other acidic ingredients in a cast-iron pan. THE TESTING: When acidic ingredients are cooked in cast iron for an extended amount of time, trace amounts of molecules from the metal can loosen and leach into the food.

What foods should not be cooked in a cast iron skillet? ›

5 foods you should never cook in a cast iron skillet
  1. Tomatoes.
  2. All other highly acidic foods.
  3. Eggs.
  4. Delicate Fish.
  5. Sticky Desserts (Unless your pan is very well-seasoned)
Aug 17, 2021

Can you use butter on cast iron? ›

Yes, you can season the pans for frying, sautéing, or baking in cast iron cookware like pans, pots, or skillets with butter, but it's not the right choice to season it for the first time. Butter immediately starts to smoke when added to a heated pan because cast iron can withstand a lot of heat.

Should cast iron be washed after every use? ›

Cast iron skillets should be cleaned after each use. The best way to care for your cast iron skillet is to clean it properly after each use.

Does seasoning cast iron make it non-stick? ›

Seasoning cast iron creates a nontoxic, non-stick surface that browns food easily and gives fried foods a crisp, caramelized flavor, unobtainable in Teflon™ coated frying pans or stainless steel.

Is it healthy to cook in cast iron? ›

So, Is Cooking in Cast Iron Healthier than Cooking in Other Pans? In short: No. You'd have to be mouse-sized to see quantifiable health benefits from mineral intake exclusively with cast iron. Because mineral transfer happens at such a small scale, it's safe to say that cast iron is not any healthier than other pans.

Is it safe to cook in rusty cast iron? ›

Even though a rusted cast-iron pan doesn't necessarily present a health concern, it's still not recommended that you cook on it. The rust might add an unpleasant metallic flavor to your food. Plus, it makes using the skillet much more difficult.

Why is food sticking to my stainless steel pans? ›

The main reason why food sticks to a stainless steel pan is because it doesn't have a smooth surface. Instead, it consists of tiny pores and crevices that expand and contract while cooking. Due to this constant expansion and contraction, the food gets stuck in the pores.

Do professional chefs use non stick pans? ›

Most professional chefs do not use non-stick pans and especially frypans, as they cannot meet the demands of a busy kitchen.

What is the best thing to cook in a stainless steel pan? ›

A stainless steel pan is ideal for making sauces, soups, and stews. One of the main selling points of a stainless steel pan over a nonstick or a cast iron pan is that some bits do in fact stick to the bottom of the pan even if you do everything correctly.

Is there anything better than cast iron? ›

One big advantage of carbon steel over cast iron is that carbon steel pans heat up much more quickly. And because it's more conductive than cast iron, it heats more evenly, with fewer hot spots.

What holds heat better cast iron or stainless steel? ›

Cast iron pans are excellent at retaining heat and are known for their ability to heat up quickly and evenly. They can maintain a consistent temperature for a long time, making them great for tasks like searing and frying. Stainless steel pans, on the other hand, do not retain heat as well as cast iron.

Is it better to pan fry steak in butter or oil? ›

Butter is ideal for continually basting a steak and lends itself perfectly to some cuts and for those who like to be there tenderly managing the cooking. Being there and continually basting means the butter is less likely to burn and mar the flavour.

Do you rinse salt off steak before cooking? ›

Even when used liberally, salt on your steak will not all absorb in your meat. After you've washed the excess salt off of your steak post-sitting, you should have a flavor that is noticeable, elegant, and not overpowering.

What is the advantage of stainless steel over iron? ›

This chromium gives stainless steel its corrosion-resistant properties, as it forms a thin layer of rust on the surface that helps protect the underlying metal from corrosive elements such as oxygen and moisture. Iron, on the other hand, has no such protection and will rust easily when exposed to these elements.

Is cast iron the healthiest to cook on? ›

You'll use less oil, avoid harmful chemicals, and get a little extra iron in your diet. The reasons why we love a classic cast-iron skillet include but are in no way limited to the following: Pizza. Burgers.

Is stainless steel less toxic than cast iron? ›

But if you're wondering if stainless steel cookware is safe, well... It also comes with a couple of health concerns you should be aware of before purchasing. Now, the steel itself is not the problem. It's completely non-toxic, the same as cast iron.

Why is stainless steel better for cooking? ›

Stainless steel is far more durable than other materials used to make cookware, such as ceramic and aluminum, which is why stainless steel cookware will not chip, warp, bend, or rust. Plus, it can easily handle years of high-frequency cooking without negatively affecting its performance.

What is the main reason for using stainless steel? ›

Corrosion resistance

All stainless steels have a high resistance to corrosion. Low alloyed grades resist corrosion in atmospheric conditions; highly alloyed grades can resist corrosion in most acids, alkaline solutions, and chloride bearing environments, even at elevated temperatures and pressures.

What is stainless steel best used for? ›

It's resistance to corrosion makes it ideal to transport chemicals, liquids and food products. The low maintenance of stainless steel also makes it an easy and cost-effective metal to clean and sustain. Stainless steel is preferred in clean and sterile environments as it is simple to clean and does not easily corrode.

What are the disadvantages of cast iron? ›

Cast Iron Cons
  • Prone to Rusting – Being composed primarily of iron, the material is prone to rust and eventually it will get harmed by continued rusting. Frequent contact with moisture will only speed up the process but the damage is inevitable.
  • Heavy – Cast iron is heavy and it can make working with it a bit difficult.
Mar 17, 2016

What should you not cook in cast iron? ›

5 foods you should never cook in a cast iron skillet
  1. Tomatoes.
  2. All other highly acidic foods.
  3. Eggs.
  4. Delicate Fish.
  5. Sticky Desserts (Unless your pan is very well-seasoned)
Aug 17, 2021

What is the healthiest skillet to use? ›

As a safe alternative, stainless steel, ceramic, glass, and cast-iron pots and pans are the go-to materials to avoid risky ingredients seeping into your food.

Are there health issues with cast iron cookware? ›

Cast iron pans can leach a sizeable amount of iron into your food, exceeding dietary intake in some cases. Acidic foods will contribute to much more leaching while an old, heavily-seasoned pan will leach much less iron than a newer one.

What is stainless steel not good for? ›

Some Disadvantages of Stainless Steel

While its high melting point can be a great advantage in some ways, this quality of stainless steel also makes difficult to use in welding, and consequently, the material has limits in how it can be used in construction. Stainless steel is also not the most cost-efficient metal.


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