Food sticks to Teflon pans more easily compared to cast iron pans due to the fundamental differences in their cooking surfaces and properties. Here are a few reasons for this:
Non-stick coating: Teflon pans are coated with a non-stick material, typically polytetrafluoroethylene (PTFE). While this coating provides a smooth and non-stick surface initially, it can wear off over time with regular use or when exposed to high heat. Once the coating deteriorates, food is more likely to stick to the pan.
Temperature limitations: Teflon pans have temperature limitations. They are designed for low to medium heat cooking, as high temperatures can damage the non-stick coating and release potentially harmful fumes. When the pan gets too hot, the non-stick properties may degrade, causing food to stick.
Surface texture: Cast iron pans have a rough and porous surface, which creates tiny imperfections that can hold onto oils or fats, creating a natural non-stick surface when properly seasoned. As you use a cast iron pan, the seasoning (a layer of polymerized oil) builds up and enhances its non-stick properties over time. This seasoning layer helps prevent food from sticking to the pan.
Heat retention and distribution: Cast iron pans have excellent heat retention and distribution properties. They heat up slowly and evenly, providing a consistent cooking surface. This helps in developing a natural non-stick surface and reduces the chances of food sticking or burning.
High heat tolerance: Unlike Teflon, cast iron pans can withstand high temperatures without compromising their non-stick properties. This allows for more versatile cooking techniques, such as searing and browning, which can create delicious flavors and crusts on food without sticking.
It's worth noting that proper maintenance and seasoning of a cast iron pan are essential for maintaining its non-stick properties. Regularly cleaning, drying, and re-seasoning the pan helps to preserve its natural non-stick surface.