Cast Iron vs Ceramic Cookware: Which Is Suitable For You?

Can you truly say your home is complete without the right cookware? While essential to every kitchen, choosing the right type of cookware can certainly be a daunting task. The right ones will make or break your food's taste, texture and presentation. And with cast iron and ceramic cookware being two of the most popular cookware options over other cookware in Australia as of late, you'd probably be wondering “which one shall I get?”.

Here, we'll start by exploring what cast iron cookware and ceramic cookware are before diving into their differences and similarities. From then on, you will certainly be equipped to decide on the type of cookware that will complete your home.

Cast Iron Cookware

So what exactly is cast iron cookware? It is essentially cookware made from molten iron that is poured into a sand mould to form its shape. Cast iron is a popular cookware material due to its ability to evenly distribute heat, making it ideal for recipes that involve searing, sautéing, and browning.

It's also typically the top choice for dishes that require long cooking times like stews and roasts. Cast iron cookware comes in a variety of shapes and sizes with notable ones being the cast iron skillet, cast iron Dutch oven, and cast iron grill pans.

Ceramic Cookware

When you think of ceramic cookware, you may be thinking of pure ceramic cookware which is made from clay or that it's stoneware. But that's not the case. Modern day ceramic cookware are primarily metal cookware, which are coated with several layers of non-toxic ceramic that naturally result in a smooth finish.

Aside from that, what makes it popular is its versatility, durability, and attractive design. This cookware is the ideal choice for many when it comes to cooking delicate food like chicken, fish, and vegetables. This particular cookware is typically available in the form of everyday cookware pieces like frypans, sauté pans, stockpots, and casseroles.

Now that we know what cast iron and ceramic cookware are, let's go deeper into factors to be considered before deciding whether to purchase cast iron cookware or ceramic cookware.

13 Factors To Consider Before Buying Cast Iron Cookware And Ceramic Cookware

1. Non-Stick

Traditionally, cast iron cookware bears a significant disadvantage in the non-stick territory with its tendency to stick. So leading cast iron cookware manufacturers created non-stick cast iron cookware with a layer of non-stick material that prevents food from sticking on its surface. This form of non-stick is popularly known as enameled cast iron, but it usually comes with a steep price tag.

Ceramic cookware has a smooth and shiny finish that naturally results in a non-stick surface for easy release. This makes it wonderful for dishes that are easily prone to sticking like pancakes, fish, and eggs. Another plus point on its non-stick property is that its surface won't peel or flake like most standard non-stick cookware.

2. Heat Retention & Heat Distribution

Next, we'll look at one of the main differences that set both cookware apart. Cast iron cookware has the ability to hold heat for an extended period of time, ensuring that it performs beautifully for slow-cooking.

But homecooks and beginners must bear in mind that it takes a long time to bring the heat down which may affect cooking plans if you accidentally reach extremely high heat on the stove.

Ceramic cookware however, does not retain heat as well as cast iron cookware, making it suitable for dishes that don't require long cooking times. If you regularly cook simple dishes like a veggie stir-fry, pasta, or even delicate ones like our delicious dumpling recipe, then ceramic cookware is a more suitable choice to avoid overheating.

Another thing to note is the heat distribution between both cookware types. Cast iron is not an excellent conductor of heat because of its construction, causing it to distribute heat unevenly. While ceramic cookware may not be the best at retaining heat, it does heat evenly and quickly.

3. Durability

True to its rugged and heavy nature, cast iron cookware's full metal build makes it extremely durable and long-lasting. Which is why you'll often see campers cooking outdoors with their cast iron cookware thanks to its durability and strength. That very same durability allows it to last a lifetime with proper care, becoming family heirloom pieces for the next generation.

You won't find that same level of durability with ceramic cookware as the outer layer can be chipped with mishandling. It is recommended to use ceramic cookware indoors. However, with proper care, ceramic cookware will last you years.

4. Cookware Maintenance

If you've ever heard or read “this pan requires seasoning” while looking at cast iron cookware and thought about it literally, we're here to set the record straight. Cast iron cookware requires a bit more maintenance than ceramic cookware as it needs to be seasoned regularly.

This involves applying a thin layer of oil on the cookware, heating it for about an hour, and then allowing it to cool. It is recommended to do so after each use to maintain its optimal cooking condition and prevent rust.

Another thing to remember is thermal shock, cast iron's worse nightmare. Always allow the cast iron pan, cast iron Dutch oven, or cast iron pot to cool naturally over submerging it in cool water to avoid thermal shock.

Low-maintenance homecooks and families will find ceramic cookware to be a better choice as it does not need to be seasoned. All you have to do is pop it in the dishwasher or quickly wash it by hand for it to be ready for the next use. Unlike cast iron, ceramic coated cookware has a features a certain degree of resistance against thermal shock because of its ceramic coating. But that doesn't mean that you should expose it as such.

For more tips on maintaining your non-stick cookware, you can read our article which details how to care for your nonstick.

5. Non-Toxic Chemicals

Cast iron cookware is made from iron, making it a naturally non-toxic material. It does not release any harmful chemicals or toxins when heated. But cheaply built cast iron has been known to leach heavy metals over the cooking process. So that is certainly something to bear in mind.

Ceramic cookware is also non-toxic as it is not made with harmful chemicals like the controversial PTFE and PFOA. This makes both cast iron and ceramic cookware non-toxic, safe, and healthy choices for cooking.

6. Cooking Reactivity

Reactivity is an important factor to consider when it comes to choosing cookware. Certain metals like aluminum and copper react to acidic foods like tomato sauce, resulting in a metallic taste.

Traditional cast iron cookware is prone to acidic reactions, making it unsuited for recipes that call for acidic ingredients. But enameled cast iron cookware is able to prevent the metallic taste with its enameled surface.

Ceramic cookware being ceramic, makes it naturally non-reactive to acidic ingredients. This means that you can safely cook acidic foods and even reduce sauces without fear of any metallic taste leaching into your dish. Its non-reactive property also makes it a great choice for those with health concerns triggered by excess iron which may leach from acidic food on cast iron.