- Cast iron
- Baked-on oil seasoning
- Aluminum body
- Nonstick coating
| Maker statement | Cast iron | Nonstick |
|---|---|---|
| Products we list | 31 | 28 |
| Works on induction (maker says) | 31 of 31 | 15 of 28 |
| Dishwasher allowed by the maker | 0 of 31 | 21 of 28 |
| Metal utensils allowed | 31 of 31 | 9 of 28 |
| Needs seasoning | 31 of 31 | 0 of 28 |
| Pan oven limit | Not stated | 400–500°F (26 of 28 state one) |
| Lid oven limit | Not stated | 350°F (11 of 28 state one) |
How each one releases food
Lodge's cast iron comes seasoned: oil baked onto the iron, which builds up as you cook and helps food come away. A nonstick skillet relies on a coating over a lighter aluminum or stainless body, slick from the first egg.
Heat
Cast iron heats slowly and holds its heat, which is why it sears a steak well and keeps cornbread hot. Lodge's cast iron goes on the stove, in the oven, on the grill or over a campfire, and works on induction. Nonstick is for moderate heat, and it shouldn't be heated empty: the coating is the limit.
Care, and how long each one lasts
Wash cast iron by hand, dry it straight away and wipe it with a little oil, Lodge says; left wet it rusts, but a rusty pan can be scrubbed and seasoned again. Nonstick washes with soap and a soft sponge and needs wood, nylon or silicone tools. Even a good nonstick pan lasts only a few years, Made In says, while a cast iron skillet can be handed down.
Which one to choose
Choose nonstick for eggs, omelets, pancakes and delicate fish, and if lifting a heavy pan is hard. Choose cast iron for searing, shallow frying, cornbread and anything that goes from stove to oven. Many cooks keep both: cast iron for searing, one nonstick pan for eggs.
How these comparisons are made
Questions about this choice
Can you cook eggs in cast iron?
Yes, once the seasoning has built up and the pan is preheated with a little fat. A new or freshly seasoned pan is less forgiving than nonstick.
Does cast iron work on induction?
Yes. Cast iron is magnetic, and Lodge says its cast iron works on any stovetop. A nonstick pan works on induction only if its body or base is magnetic; the maker's page says.