Why use cast iron pans

Why not?

I use a variety of pans, myself. I prefer not to use nonstick, so my go-to pans are cast iron, aluminum and stainless although I do have a couple of nonstick pans I use when the recipe requires it.

Use trial and error to discover which you prefer and then enjoy yourself in the kitchen!

There are several reasons that people rave about their cast iron pans and cast iron skillets. Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is inexpensive and will last a lifetime (actually several lifetimes) with proper care, and it is an old-fashioned way to cook fat free. (See Cooking with Cast Iron below on the left.) When well seasoned, a cast iron pan will be stick resistant and require no additional oil. 

The benefits of cast iron pans and skillets are terrific: Foods glide out of it as from no pan made with Teflon; it goes from stove to oven; no special utensils are needed to cook in it; it won't warp, and cleanup is a cinch. A well-seasoned cast iron pan will only get better with age, and will last you for a lifetime. It's time people realize the culinary wonder that a cast iron pan can be!

Professional chefs consider cast iron cookware to be precision cooking tools, as these dependable pans enable precise control of cooking temperatures. Their heat retention qualities allow for even cooking temperature without hot spots. Cast iron pans can be used on top of the stove or to bake in the oven. All our grandmothers had cast iron skillets and cast iron stove-top griddles. In fact, your grandmother swore by it and the pioneers depended on it.

If you don't own a cast iron skillet, it's well worth the time and money to invest in one. You can find them for sale on the internet, at cook stores everywhere, thrift stores, flea markets, or you can scour the tag and yard sales for one that might look as if it has seen better days. If the pan is rusty or encrusted with grease, buy it anyway. Don't worry! I'll tell you how to get that new or old one into shape so you can enjoy it for a lifetime of fat free cooking. You'll be able to pass the pan on to your own children and grandchildren.

cast iron is definitely best but if thats not an option then I would go with stainless steel for sure and use lots of Pam!

Seasoned Cast Iron can be considered the "grandfather" to today's "non-stick" cookware. Cast Iron Cookware must be seasoned properly and it will last a life-time. (I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.)