In the Indian context, Cast iron cookware has been used since time immemorial. It is an important of the Maharashtrian kitchen whereas Teflon is a relatively new concept. My personal favourites are the clay and cast iron cookware.

Keeping it simple, here is a quick comparison between cast iron and Teflon:

Cost price:

Cast-iron pans are easily available anywhere. All you need is anywhere between 600-1000 Rs to get good quality iron pans, whereas Teflon pans are either equally priced or expensive. (Tip: Buy the iron pan from local markets.)

Easy to handle:

Teflon is easier to handle for most, but so are cast-iron pans. Though first-timers may find it difficult. (Tip: When you buy a cast iron pan for the first time, wash it with soap, then dry it and apply a layer of oil (which is called seasoning), and you can use it any time you require. If you don’t apply oil, it may rust, so beware. Keep it seasoned and you won’t need a Teflon coat.)

Uniform Heating:

Unlike Teflon pans, cast iron pans get heated uniformly.

High temperatures:

Teflon is made of a carcinogenic substance called perfluorooctanoic acid which when heated to high temperatures releases harmful chemicals which are bad for health. On the other hand, cast iron cookware can easily withstand high temperatures without the release of toxins.

Fortification of food with iron:

 Food, when cooked in iron cookware, gets fortified to some extent with iron. So if you know someone who has anaemia or a low iron level, go for it.

Durability:

Cast iron cookware lasts for even a hundred years, unlike Teflon. Mine is over 50 years old and passed down from my grandmother to me.

Having said all this, one also needs to know that cast iron cookware is heavy, it needs to be taken care of or it rusts. Lastly, anyone having high iron/haemoglobin levels or hemochromatosis should avoid the use of this cookware.

Happy Cooking, but before that, check out these other blogs on food wastage or Palmyra Sprouts.