"After all, there's a universe of choices between the no-fuss convenience of non-stick and the precise elegance of stainless steel, and each of these pans has its own set of fans. But if you were to hold a lighter to the burner and ask us to recommend the best type of pan to use on a gas cooktop, we'd confidently reach for the trusty, crusty cast iron skillet. They're versatile, forgiving, and will literally last forever."
"You can use cast iron pans to cook almost anything. From searing a steak to roasting carrots and potatoes to serve on the side (or even frying an egg), there's almost nothing you wouldn't use cast iron for. While cast iron pans take time to get evenly hot, they retain heat very well. This means you don't need to manage wildly fluctuating temperatures, making them perfect for cooking meats, stir-fries, and anything else that thrives on medium to high heat."
Cast iron skillets perform exceptionally on gas cooktops because they heat evenly and retain high temperatures, making them suitable for searing, roasting, frying, and stir-frying. They are versatile enough for tasks ranging from frying an egg to searing steaks and roasting vegetables. Cast iron requires time to come to an even temperature but reduces the need to manage rapid temperature fluctuations. Acidic ingredients like tomatoes or vinegar can be used briefly in a well-seasoned pan but should not be cooked for long periods to avoid affecting the seasoning. Lost seasoning can be restored by re-seasoning, and routine care keeps cast iron low-maintenance and extremely durable.
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