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Cast Iron Frying Pan - Food Simply Tastes Better
Frying pans were traditionally made of cast iron and, indeed, this material is still popular today. However, in this modern age, the vast majority of frying pans are now made from aluminium or stainless steel.
These more modern materials have a coating of polytetrafluoroethylene (more commonly known as Teflon) applied to them to give them their non-stick properties. However, cast iron frying pans would not benefit from this as, if they are used properly, a natural non-stick layer will form on their surface.
Cast iron skillets have the benefits of not only holding the heat well, but also distribute that heat evenly over the cooking area. They are durable and inexpensive, and many users will tell you that food cooked in a cast iron frying pan/skillet just tastes better.
Cast iron frying pans need to be seasoned before use and will also benefit from periodic seasoning during their life.
Care should also be exercised when cleaning. Many traditionalists will tell you that a cast iron frying pan should never be washed as this destroys the non-stick finish and can cause rust and other problems. They maintain that wiping the pan clean after each use will suffice. Certainly, if you consider that the seasoning of a cast iron cooking utensil involves layers of fat or oil being laid down on the surface, you can see where a thorough washing could be detrimental to the efficiency of the utensil.
A properly cared for cast iron skillet will last for generations if it is well maintained.