Start by seasoning your cast iron cookware to create a non-stick surface. Coat the inside with a thin layer of oil and bake it in the oven at 350°F (175°C) for an hour.

Preheat the cast iron pan on low to medium heat before adding any ingredients. This helps distribute the heat evenly and prevents sticking.

When cooking, use a little oil or fat to prevent sticking, even if the pan is well-seasoned.

Avoid using metal utensils that can scratch the seasoning. Opt for wood, silicone, or plastic utensils instead.

After cooking, clean your cast iron cookware with minimal soap and water, if necessary. Dry it thoroughly to prevent rust, and store it in a dry place. Regularly re-season to maintain its non-stick properties.

1. Excellent Heat Retention: Cast iron cookware has unmatched heat retention properties. It heats evenly and holds onto that heat, making it ideal for searing, frying, and slow cooking. Once it's hot, it stays hot.
2. Versatility: Cast iron can be used on various cooking surfaces, including stovetops, ovens, grills, and even open flames. This versatility allows you to use it for a wide range of cooking methods.
3. Natural Non-Stick Surface: When properly seasoned, cast iron develops a natural non-stick surface, reducing the need for excessive oil or fats in cooking. This makes it a healthier option for many dishes.
4. Durability: Cast iron cookware is known for its longevity. With proper care, it can last for generations, making it a cost-effective investment in your kitchen.
5. Adds Iron to Food: Cooking in cast iron can increase the iron content of your meals, which can be beneficial for individuals with iron deficiencies. This subtle iron boost occurs as small amounts of iron leach into the food during cooking.