Recently bought a cast iron pan/skillet for home cooking. Cast iron is an ancient technology that has several benefits over the more modern non-stick technology. It is supposed to be cheap (just US$15 in America Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch), but in Singapore it is quite expensive probably due to import fees.
I bought the mid-range USA brand Lodge 10.25-inch skillet (around $60 SGD). It can be found in Qoo10:
Where to buy Cast Iron Pan/Pot/Skillet Singapore
Lodge Pre-Seasoned 8-inch Cast Iron Skillet: http://www.qoo10.sg/su/412118339/Q100000595
Lodge Pre-Seasoned Cast Iron Skillet 10.25-inch: http://www.qoo10.sg/su/412118386/Q100000595
The high-end brands include Le Creuset, Staub. These are very expensive (at least $100 SGD).
Benefits of Cast Iron Cookware vs Non-stick:
- Non-stick Teflon, even with extreme care, tends to flake off and end up in food. Also it is released as fumes during cooking. It has dubious, unknown effects on humans, but is scientifically proven to be toxic to birds and rats.
- Adds iron supplementation to cooked food. Iron is essential for human health to make hemoglobin in blood.
- Technically lasts forever, as it is very durable. Save cost in the long run, as you don’t have to keep replacing the pan.
Also, other benefits include:
- Works with induction cookers. (Iron is magnetic.)
- It is moderately non-stick, almost as non-stick as Teflon. If anything sticks, just boil with water. Also, the more you use and season it, the more non-stick it becomes.
Downsides include: Heavy weight, needs seasoning (wipe dry and coat with oil) after cooking otherwise it can rust.
The third popular alternative, Aluminum pans, are definitely not good as it may be linked to Alzheimer’s and dementia.
Check out my wife’s food blog making Cheese Zucchini Patties using the new cast iron skillet.