The Secret Life of Cast Iron Skillets (And Why They Keep Getting Better With Age)

With centuries of seasoning and science behind them, cast iron pans are more than cookware—they’re family heirlooms that cook better with every use

It sizzles like a campfire, sears steak like a restaurant grill, and might just outlive you. A cast iron skillet is one of the oldest, most beloved, and surprisingly misunderstood tools in the kitchen—and if you’ve inherited one, you’re holding a piece of culinary history.

But why do so many chefs and home cooks swear by cast iron? Is it really nonstick? Can you ruin it by washing it wrong? And is it true they just… keep getting better the more you use them?

Let’s lift the (very heavy) lid on this kitchen classic.

1. Cast Iron Isn’t Nonstick—It Becomes Nonstick

When people say cast iron is nonstick, they don’t mean like Teflon or ceramic pans. Instead, cast iron develops a natural nonstick coating over time called seasoning.

Seasoning is a layer of polymerized oil, formed when you heat oil until it bonds to the metal. The more you cook with it—especially with fats—the more layers you build.

This means cast iron actually gets better the more you use it. Cooking eggs, bacon, or cornbread isn’t just tasty—it’s maintenance.

2. You Can Absolutely Wash It—Just Skip the Soap

One of the biggest myths is that cast iron can’t be cleaned. It can—and should—be cleaned after each use.

But here’s the deal: avoid soap and the dishwasher. Instead, use a stiff brush, hot water, and kosher salt if you need extra scrubbing power.

A well-seasoned skillet is resilient and can handle a rinse without losing its coating. Just dry it thoroughly and rub with a touch of oil afterward to keep rust away.

3. It Gets Hotter—And Stays Hot Longer

Cast iron holds heat like a champ. That’s why it’s perfect for searing, frying, and baking.

Once preheated, a cast iron skillet maintains steady, even heat far better than aluminum or stainless steel. This makes it ideal for:

• Steak with a crust

• Crispy hash browns

• Cornbread with golden edges

• Deep-dish pizza or rustic galettes

America’s Test Kitchen found that cast iron pans outperform most cookware in heat retention and even browning.

The downside? It takes longer to preheat. But once hot, it’s unstoppable.

4. It Works on the Stovetop, Oven, Grill, and Firepit

Few pans are as versatile as cast iron. You can use it:

• On gas or electric burners

• Inside the oven for baking

• On the grill for high-heat searing

• Directly over open flames or coals

That’s why it’s a go-to for both homesteaders and Michelin-starred chefs. In fact, the same skillet can roast a chicken, bake a cake, and make the best campfire breakfast you’ve ever tasted.

It’s cookware you’ll never outgrow—and probably won’t break, even if you try.

5. A Well-Seasoned Pan Adds Flavor—Really

Over time, cast iron develops what chefs call a “memory”—subtle flavor notes that accumulate from years of use.

While it doesn’t make everything taste like bacon, there’s a depth and warmth to dishes cooked in seasoned cast iron that you won’t get with new stainless steel or nonstick.

Cast iron also adds a small dose of dietary iron, especially when cooking acidic foods like tomatoes or citrus. A study from the American Dietetic Association found that iron content can increase in food by up to 16% depending on the dish and cooking time.

6. It’s Basically Bulletproof—If You Treat It Right

Cast iron can last for generations (literally), but only if you respect its quirks:

• Never soak it in water overnight—that leads to rust

• Avoid cooking highly acidic foods in a new pan—until it’s well seasoned

• Re-season occasionally by rubbing oil inside and baking it at 450°F

• Store it dry and lightly oiled

7. It's an Heirloom, Not a Trend

One of the best things about cast iron is that it improves with age. Your grandma’s skillet is better than new not because it’s old, but because it’s lived a culinary life.

Some families pass theirs down for decades, with seasoning that holds memories of Sunday roasts, peach cobblers, and midnight grilled cheese.

As Southern Living puts it: “You don’t just use cast iron—you raise it.”

Bottom Line: A Kitchen Workhorse With Soul

There are flashier pans and lighter options. But few kitchen tools have the soul, grit, and staying power of cast iron.

With each meal, you’re not just feeding yourself—you’re building a legacy of flavor. So whether you’re flipping pancakes, baking biscuits, or just admiring its gorgeous black sheen, remember:

Your skillet isn’t just seasoned. It’s storied.