What is an advantage of cast iron?

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Improves with use
One of its biggest advantages is that a cast iron skillet may be the only kitchen appliance you can buy that significantly improves in performance after years of heavy use. As you cook in a cast iron skillet, the cast iron skillet gradually develops a natural, smooth patina called seasoning that releases food with ease. A well-seasoned cast iron skillet can become as non-stick as an aluminum or stainless steel pan, and it certainly outlasts them.

It retains heat
Cast iron heats less evenly because it has very low thermal conductivity or ability to transfer heat from one part of the metal to another. The advantage of cast iron is that it retains heat: once a cast iron pan gets hot, it will keep it that way more efficiently than stainless steel. This makes cast iron ideal for high-temperature applications such as grilling steaks. Adding a relatively low-temperature steak to a hot skillet in cast iron causes much less of an initial temperature drop, allowing for higher heat and better browning. Better browning means better tasting steaks.

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It's virtually indestructible
Cast iron has a reputation for durability - many people still cook in cast iron pans that have been in their family for generations. Cast iron is virtually indestructible and can be easily restored if not handled properly.

It can develop a non-stick coating
Cast iron's ability to have a non-stick coating also makes it versatile. This is a boon for minimalist chefs who want to narrow down their line of pots and pans to a few key components that can be used in almost any application, but cast iron is also beloved by gourmet chefs who appreciate the special benefits it offers for basic techniques such as browning and searing.

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