Why Cast Iron Belongs in Every Kitchen

Why We Love Cooking with Cast Iron (and Why We Ditched Non-Stick for Good)

We're all about slowing things down, choosing natural over synthetic, and creating a home that supports health from the inside out. So it’s no surprise that cast iron cookware has earned a permanent spot in our kitchens — and our hearts.

If you’ve been curious about cast iron but unsure where to start, or you’re wondering if it’s really worth the switch from non-stick pans, read on. We’ve got you covered.



Cast Iron Is Built to Last

One good cast iron skillet can last generations — literally. There’s no peeling coating, no plastic handle to crack, no warping under heat. In fact, the more you use it, the better it gets. That’s because every meal adds to its seasoning, creating a natural, chemical-free non-stick surface over time.


No Toxins, No Worries

Modern non-stick pans often contain chemicals like PTFE and PFAS (yes, the same "forever chemicals" found in stain-resistant fabrics and some take-away containers). These coatings can break down under heat, releasing toxins into your air and food. Cast iron doesn’t rely on coatings. It’s pure metal — seasoned with a natural fat like tallow or lard — and that’s it. Simple, safe, and trusted for centuries.


Better Cooking with Less Waste

Cast iron holds heat like a champ. That means better browning, more flavour, and consistent results every time. From sourdough to Sunday roasts, your cast iron pan does it all. And unlike cheap cookware that ends up in landfill, this one’s here for the long haul — making it a sustainable choice that’s better for you and the planet.


Why We Use Tallow to Season

Seasoning doesn’t need fancy sprays or seed oils. We use 100% grass-fed tallow — a beautiful, nutrient-dense fat that creates a strong, glossy finish. Just rub a whisper of tallow into a clean pan, wipe off the excess, and bake it upside down at 180°C for an hour. Let it cool in the oven. Repeat a couple of times if your pan’s new or dry, and after that, just top it up after each use while the pan is still warm.
 

It’s a Whole Mood

There’s something grounding about cooking with cast iron. It slows you down, connects you to tradition, and feels right in a low-tox home. Whether you’re flipping eggs or baking sourdough, your cast iron pan becomes part of the ritual.


Want to step by step guide for how to season your pan naturally with tallow?
 
How to Season Your Cast Iron with Tallow
1. Preheat your oven to 180°C (fan forced).
2. Wash your pan gently with hot water and dry it thoroughly.
3. Warm the pan slightly on the stovetop, just enough to help the tallow melt.
4. Rub a tiny amount of grass-fed tallow all over the pan — inside, outside, and handle.
5. Wipe off the excess with a clean cloth until it looks almost dry.
6. Place the pan upside down on the oven rack (with a tray underneath to catch drips).
7. Bake for 1 hour.
8. Let it cool in the oven completely before storing.
9. Repeat 2–3 times for a strong base seasoning — or just start using it and build seasoning as you go!

Find us on Instagram: @crunchy_life_australia for reels, tips, and crunchy home inspiration.