What are the disadvantages of cast iron cookware?
Cast iron cookware has been around for centuries, and there are some definite disadvantages when compared to other materials. Some of the main disadvantages of cast iron are that it is much heavier than other materials, it requires seasoning and special care and can be prone to rusting, it isn’t very good for acidic foods, and it may take longer to heat up compared to other materials like stainless steel.
Cast iron cookware is heavy and can be difficult to lift and maneuver when full. It is also very porous, and so can easily rust if it is not cared for properly. As it is porous, acidic foods can react with it which can damage the seasoning and may leave a metallic taste in the food.
It also takes longer to heat up compared to other materials, and holds heat for a much longer period of time. This means that it will take longer to cook food, meaning faster cooking options are not an option with cast iron.
When all these disadvantages are taken into account, it is easy to see why many people choose not to use cast iron cookware. However, many people love the unique flavor that cast iron cookware can add to food, and so it still is a popular choice for many people.