Cast iron is a good source of dietary iron, which is an essential mineral that our bodies need for various functions. When you cook food in cast iron, amounts of iron get released into your food, naturally boosting its iron content.

Rinse the pan with hot water and a soft brush or sponge. Avoid using soap or harsh abrasives. If food is stuck, gently scrub with a paste of coarse salt and water. Dry thoroughly and reapply a thin layer of oil to maintain the seasoning.

Cast iron is incredibly durable, heats evenly, retains heat well, and can be used on various cooking surfaces. It's also naturally non-stick when properly seasoned, and it can even add iron to your food.

With proper care and maintenance, cast iron pans can absolutely last for generations. In fact, many families pass down their cast iron cookware as heirlooms. The key is to season them regularly, avoid harsh cleaning methods, and store them properly.

Yes, cast iron is generally heavier than other cookware materials like stainless steel or aluminium. This weight helps it retain and distribute heat evenly, which is excellent for cooking.

Seasoning is a process of applying oil and heating the cast iron to create a natural non-stick coating. It also protects the pan from rust and enhances its performance.