There are a number of reasons why cast iron remains popular:
The pieces are inexpensive and virtually indestructible. They just get better with age if handled properly.
Cast iron heats evenly. Dishes are cooked to perfection from edge to edge and in the center.
Cast iron holds the heat. While it takes a little longer to heat a cast iron pan, once hot the pans and pots are very efficient.
Food cooked in cast iron absorbs traces of iron. Anyone with anemia or with a tendency to feel draggy due to lower levels of iron can benefit from cooking in cast iron.
The classic crust on cornbread can’t be duplicated with other pans. Other metals simply don’t “breathe” like cast iron and don’t produce that porous, crispy outside that cast iron makes when used to bake cornmeal based products.
Buying Cast Iron Cookware
Old cast iron is better, because it’s been seasoned and used. Like wine, cast iron gets better and better with age. Look at secondhand shops, Good Will, Salvation Army and at online auction sites for used cast iron.
Old cast iron pans or pots will be dark black with a light sheen. They are considerably heavier than pots of similar size made of other cooking metals. If in doubt, simply ask someone. Most shop owners or clerks will be able to tell you if a pan is cast iron.
If buying new, you’ll find cast iron and enamel coated cast iron. There are benefits to using enamel coated (no seasoning, easier clean up in the beginning). On the other hand, enamel coated cast iron is much more expensive, and it does not cook like old, uncoated cast iron. You don’t get the cast iron flavor when the metal is coated with enamel.
Most buyers start with a skillet (or perhaps a Dutch Oven for camping). A small skillet runs around $10 while a standard Dutch Oven goes for around $30. Prices go up as sizes go up. Large pieces will cost more.
There are less expensive cast iron pieces on the market and usually made in sweatshop countries. Often the iron is not cast evenly, and design flaws are a problem. Be sure to eyeball the piece before buying if possible. Though cast iron may vary slightly in terms of thickness, the overall thickness should be similar. Look at the edges to determine even casting. As far as design, some of the knock-off pieces have handles attached after the initial casting or are cast without legs in the case of Dutch Ovens. It’s really hard to cook over a fire when the Dutch Oven does not have the legs to lift the piece up slightly above the coals.
A brand new cast iron piece will be light gray in color rather than black. If you’re used to seeing old cast iron, the new cast iron will look strange. Just know that the piece will turn black and look like classic cast iron after being used a few months.
Another option today is to buy a cast iron piece pre-seasoned. This is a single seasoning and has a slightly darker color than the unseasoned new cast iron. A base seasoning is nice. It’s still a good idea to do your own seasoning.