Pig iron is not suitable for cooking, while cast iron is an excellent choice for cooking. Cast iron cookware is highly durable, retains heat well, and provides an even cooking surface, making it superior for cooking compared to pig iron.

Pig iron is a raw material used in the production of cast iron, but it is not suitable for cooking due to its high carbon content and lack of seasoning. Cast iron, on the other hand, is a refined form of iron that has been processed to reduce its carbon content and is seasoned to create a non-stick surface. This seasoning process involves coating the cast iron with a layer of oil, which hardens and forms a protective layer on the surface.

Data from the American Iron and Steel Institute (AISI) indicates that cast iron cookware can last for generations when properly cared for. Cast iron cookware can withstand high temperatures, making it ideal for searing, sautéing, and baking. Additionally, cast iron is non-reactive, which means it does not impart flavors into the food, allowing for a neutral cooking experience.

In contrast, pig iron is not suitable for cooking because it is not designed to be used in contact with food. Its high carbon content can cause food to stick and may even lead to the formation of harmful substances when heated. Furthermore, pig iron is brittle and prone to cracking, which can be dangerous when used in cooking.

The durability and heat retention properties of cast iron make it a preferred choice for cooking. Cast iron cookware can be used on all types of cooktops, including induction, and can be passed down through generations. The seasoning process also makes cast iron non-stick, reducing the need for additional fats or oils during cooking.

In conclusion, cast iron is significantly better for cooking than pig iron due to its durability, heat retention, non-stick surface, and compatibility with various cooking methods. The American Iron and Steel Institute's data supports the fact that cast iron cookware is a long-lasting and versatile option for home cooks.