Using a nonstick spray on a cast iron pan can have some unintended consequences. Cast iron pans are traditionally seasoned by creating a layer of polymerized oil that provides a natural nonstick surface. This seasoning develops over time as the oil is repeatedly heated and forms a durable coating on the pan's surface.
When you use a nonstick spray on a cast iron pan, it can interfere with the natural seasoning process. Nonstick sprays often contain additives like lecithin or other emulsifiers that can cause the oil to bond poorly with the cast iron, preventing the development of a proper seasoning layer.
Additionally, nonstick sprays often have a low smoke point, which means they can burn or break down at high temperatures. Cast iron pans are typically used at high heat, and if the nonstick spray starts to break down, it can create a sticky residue that is difficult to remove and can affect the performance of the pan.
It's worth noting that some cast iron users have experimented with using nonstick sprays and have reported mixed results. In some cases, the pan may still develop a seasoning layer despite the use of the spray, but it may not be as durable or effective as a naturally developed seasoning. Ultimately, it's generally recommended to stick to traditional methods of seasoning and avoid using nonstick sprays on cast iron pans.