
Why can a cast iron pan from the 1920s still be used today when modern nonstick pans often have much shorter useful lives?
People still cook with cast iron skillets that are a century old. The iron itself can last for generations, and the cooking surface can be cleaned and reseasoned when it wears down. Nonstick pans work differently because their cooking surface depends on a coating that can wear, scratch, or peel over time.
What I find interesting is that the cast iron surface can be maintained or rebuilt by the owner, while a damaged nonstick coating generally cannot be restored at home.What actually determines how long these two types of pans remain usable?