How to choose pans that last (and stop replacing non-stick)

Why non-stick pans wear out

Non-stick coatings get scratched by metal utensils, very high heat and dishwashers. Once the surface is damaged, food sticks and the pan usually gets replaced.

Cast iron works differently. Its non-stick surface comes from oil baked onto the iron, called seasoning, which builds up with use.

Pick sizes you'll use and fit your hob

A three-pan set covers most needs: a small one for eggs, a medium one for one or two people, and a large one for family meals and roasting.

Cast iron works on gas, electric, induction and ceramic hobs and goes into the oven. On glass hobs, lift rather than slide pans to avoid scratches.

Cast iron is heavy. Think about your wrists: the largest pan usually needs two hands, especially when full.

How to care for cast iron

Preheat the pan properly before adding food. Most sticking comes from adding food to a cold pan.

After cooking, wipe or rinse while warm, dry it fully on the hob and rub on a thin layer of oil. No dishwasher and no soaking.

Acidic foods like tomato sauce can strip seasoning if simmered for a long time in a newer pan. Use another pot for these at first.

Non-stick vs. cast iron: the honest cost

A decent non-stick pan can cost $30 to $60 and often lasts a couple of years. Over ten years that could mean several replacements.

A $125.90 three-pan cast iron set costs more upfront. Looked after, cast iron can last for many years, so the cost per year often works out lower. The trade-off is weight and a little extra care.

Safety

Cast iron gets very hot, including the handle. Always use an oven glove, and keep handles turned away from the edge of the hob, away from children.

Let pans cool before washing to avoid burns. If lifting heavy pans is hard because of wrist or hand pain, a lighter pan may suit you better.