No, cooking food in a cast-iron pan does not inherently make it spicier. The spiciness of a dish is determined by the ingredients and spices used in the recipe, not the cookware itself.
However, using a cast-iron pan can potentially enhance the flavors of certain ingredients, including spices. Cast iron has excellent heat retention and distribution properties, which can help develop rich, deep flavors in your dishes. The even heat distribution allows for more thorough cooking and caramelization, which can intensify flavors, including those of spices.
Additionally, over time, a well-seasoned cast-iron pan develops a natural non-stick coating that can enhance the browning and searing of ingredients. This browning process, also known as the Maillard reaction, can create complex flavor compounds and add depth to your dishes.
While cooking in a cast-iron pan can contribute to the overall taste and texture of your food, it does not directly make it spicier. The level of spiciness primarily depends on the spices, seasonings, and ingredients you use in your recipe.