If you cook with an unseasoned cast iron pan, several issues can arise that might negatively impact your cooking experience and the pan itself:
Food sticking: Without proper seasoning, an unseasoned cast iron pan lacks the protective layer that prevents food from sticking to the surface. As a result, your food may adhere to the pan, making it difficult to flip, turn, or remove without leaving residue behind.
Flavor and color absorption: An unseasoned pan might absorb the flavors and colors of the food you cook in it. This can lead to an undesirable taste in subsequent dishes and could also alter the appearance of the pan itself.
Rusting: Cast iron is prone to rusting when it comes into contact with water or moisture without a protective layer. Cooking with an unseasoned pan or failing to dry it properly after cleaning increases the risk of rust formation, which can damage the pan and potentially contaminate your food.
Uneven heating: A well-seasoned cast iron pan tends to have more uniform heat distribution, ensuring even cooking. In contrast, an unseasoned pan might have hot spots, leading to unevenly cooked food.
Staining and discoloration: Unseasoned cast iron pans can develop stains and discoloration, especially when exposed to acidic or heavily pigmented foods.
Lack of nonstick properties: Seasoning creates a natural nonstick surface on the cast iron pan. Without this seasoning layer, you may need to use more oil or fat to prevent food from sticking.
To avoid these issues, it's essential to properly season your cast iron pan before cooking with it. Seasoning not only provides a nonstick surface but also enhances the pan's durability, rust resistance, and overall performance. If you have an unseasoned cast iron pan, it's recommended to season it before use to ensure a better cooking experience and preserve the pan's longevity.