A steak cooking in a cast iron pan with butter, garlic, and thyme
To Make Your Cast Iron Pan Better, Make Sure To Cook With It Often
In the case of cast iron, with frequent cooking, proper cleaning, and seasoning of the cast iron surface, the pan becomes naturally non-stick.
All metal pans have microscopic pores, which appear as little dips on the pan's surface. As you cook with it, heat and oil cause polymerization, resulting in a smoother surface.
Unused cast iron pans can be rusty or caked with improperly heated oils, making a sticky exterior. In this case, the pan can be scrubbed for residue and reseasoned.
Reseason a cast iron pan by heating it properly with a small amount of oil. Once the non-stick surface is restored, continue to use your pan and care for it properly.