What makes cast iron pans better for certain cooking?

Cast iron pans excel at high-heat cooking because they retain heat exceptionally well once hot, maintaining a steady temperature even when cold food is added. This makes them ideal for searing steaks, frying chicken, and cooking cornbread, where consistent heat is critical for browning and crust formation. They also transition seamlessly from stovetop to oven, which is useful for dishes like frittatas or pan sauces. Over time, a well-seasoned cast iron develops a natural nonstick surface from polymerized oils baked into the iron. The one drawback is slow, uneven heating initially, so preheating is essential. They also add small amounts of dietary iron to food, which some consider a bonus.