Why people love cast iron pans (and why I'm on the fence)

Summary by Krater

The video compares cast iron pans to stainless steel and enameled cast iron, explaining why cast iron is inexpensive and can be seasoned to become nonstick, and detailing how to properly season a cast iron pan.

From the video

Answers: Why should I use cast iron cookware and how do I season it?

• cast iron cookware
• stainless steel cookware
• enameled cast iron cookware
• pan seasoning and patina
• flax seed oil polymerization

What it concludes

• Cast iron is by far the least expensive way to make a thick, heavy pan in any desired shape.
• Cast iron can be seasoned to form a smooth patina that is almost as nonstick as Teflon.
• Flaxseed oil creates a harder patina through heating due to its high alpha-linolenic acid content.
• Using a very thin layer of oil is essential for proper seasoning to avoid gumminess and flaking.
• Cast iron pans can last for a century or more with proper maintenance and occasional re-seasoning.