…very little scrubbing, making this a great eco-friendly option.
3. It’s naturally non-stick: Once it’s seasoned, cast iron, used correctly, won’t cause foods to stick, and it does not emit the toxic fumes that non-stick pans do.
4. You can use less oil: A well-seasoned pan is virtually non-stick, which means you can use less oil in your recipes, cutting down on the fat where desired.To season your cast-iron skillet, cover the bottom of the pan with a thick layer of kosher salt and a half inch of cooking oil, then heat until the oil starts to smoke. Carefully pour the salt and oil into a bowl, then use a ball of paper towels to rub the inside of the pan until it is smooth. To clean cast iron, never use soap. Simply scrub your skillet with a stiff brush and hot water and dry it completely.
5. It’s emergency-ready: You can use cast iron over any heating source, so even in a natural disaster, you’ve got a way to cook your food even over a fire.