You don’t have to be a serious chef to own iron cookware, but serious chefs do use iron saucepans, iron woks and so on. Just about everyone who prepares food will swear by a different tool or technique, but the truth is that a variety of equipment is necessary to get the best results from your kitchen. That means there’s a reason to keep some cast iron or mineral iron in your culinary toolbox, and not just because you inherited it from your mother or grandmother!Durability
There’s also a reason why you can still find iron cookware from nearly a century ago still floating around: It’s literally tough as nails! Considering their made from the same stuff, that shouldn’t be surprising. There are a lot of myths and unverified claims about how careful you should be with cast iron, but the truth is that it’s fairly hard to damage irreparably.Emissivity
Different substances heat in different ways, which also means they cook food differently from one another. Compared to other cookware materials like aluminium, iron has poorer conductivity and may not heat as evenly. However, once it’s hot, it stays hot for a lot longer, and it expels heat at a far superior rate. What does this mean for you? You’re cooking food above the point where it contacts the cookware, which is great for things like dense vegetables or packed one-skillet meals.Spectacular Searing
These properties make iron a stellar choice for browning and searing. Thanks to the way it conducts heat, it’s difficult to match iron cookware in the way it crisps up the skin on poultry or steak. Unlike many nonstick saucepans and similar, you can also transfer iron directly from the stovetop to the oven and back, making it fantastic for fish, burgers, tenderloin and more. Some ceramic and other nonstick cookware even recommend against deglazing, which is fine in cast iron. These are just some of many reasons you can find Chasseur iron cookware or a De Buyer pan in commercial and upscale kitchens all over.Easy to Maintain
It actually takes quite a bit to see scaling in the nonstick coating of an iron saucepan. Some people believe you shouldn’t use soap to wash out iron, but since the point of seasoning is that the oil polymerizes and bonds to the metal, becoming something else, there’s no oil for the soap to wash out. You can still use metal utensils, too, as long as you’re not overly rough, and even if you don’t dry your cookware properly and wind up with some rust, you can scour it out and re-season. There’s no way to repair the nonstick coating of other types of cookware!