Cast Iron Cookware Mistaken Beliefs, Fears and Myths

Say It Isn't So!

Over time, one person's mistake can become a Mistaken Belief

What you see and hear is not always correct

Let's say you are here because you are curious about cooking with cast iron cookware. You may be brand new to cast iron and have seen it in stores and online, but you have never owned or used it yourself.

Maybe you were given a piece of cast iron cookware, but you have never used it and are a little nervous about some rumors you may have heard about how hard it is to cook on cast iron cookware. 

We are all people, and sometimes people make mistakes. If we can not figure out the solution to the mistake, we might create a new rule that is not correct and pass it on. That can be the basis of mistaken beliefs, myths, and misinformation, and cast iron cookware has its fair share. 

Let me go through some of those mistaken beliefs and see if I can make cooking with cast iron cookware enjoyable for you, by getting rid of some of the fears. I do know that people frequently have similar issues with cast iron cookware. 

Do not get intimidated or worried that you are doing something wrong. One of the best things about cooking with cast iron cookware is that it is so forgiving. Even in the worst case, you can start over from scratch and renew your cast iron cookware back to what it was when it was originally cast at the foundry.

What an Artificial Intelligence thinks of Cast Iron Cookware

Below you will find statements and questions about cast iron cookware - some true and some not so much!

You can't use soap to clean cast iron cookware and if you do your cast iron cookware rusts and is ruined. Not really true at all. Cast Iron Cookware will rust if water gets below the seasoning - However, the fix is easy. Soap will not hurt a good seasoning unless the pan is soaked for an extended period.

Maybe you have heard some of the following statements.

Your cast iron cookware is unbreakable, but you can't use metal utensils on cast iron cookware.

The reality is that it has to be one or the other. You can use metal utensils, as long as you do not you are not abusive.

You can't use cast iron cookware on glass-top stoves, on a grill, in the oven, at the beach, in the woods, at the cabin, etc.

In truth, most heat sources can and will work with cast iron.

However, you can NOT use cast iron in the microwave. Metal inside microwaves is bad. Cast iron is metal. No cast iron in the microwave!

The seasoning will burn off if exposed to too high a temperature for too long a period of time. This is true. The seasoning can be burned off. Traditionally, cast iron cookware was “regenerated” by putting it into the coals of a wood fire. The heat from the coals would burn off the seasoning and any food particles, leaving only the cleaned cast iron. For some reason, today, using fire or coals from fires is sometimes considered a destructive method of cleaning cast iron cookware.

Just because something sounds or appears correct, does not mean they are!

You need to season a new cast iron pan, or your foundry-seasoned cast iron cookware never has to be seasoned again.

The seasoning on new cast iron cookware is there to protect it. It protects it during transportation from the foundry to your kitchen. It provides a surface you can cook on as soon as you get it home (if it is pre-seasoned).  

The seasoning on cast iron cookware does need to be built up. If the cooking you are doing does not build up the seasoning, you need to season yourself when necessary.

You can't cook acidic or alkaline food in cast iron.

You can cook just about anything you can cook in other cookware. Acidic or alkaline foods will work against the seasoning, however, cleaning and seasoning will keep your cookware in good shape.

Cast iron appears to be sturdy, but is it actually delicate?

Cast Iron does not just bend, but it can break!

The myth here revolves around the misconception that cast iron is easily broken and difficult to maintain due to a plethora of "laws”. 

The truth is, if you can manage nonstick skillets, then cast iron cookware is a piece of cake.

Cast-iron skillets do rust. However, this is easily avoided. If you get your cast iron wet, make sure it dries completely.

While there are several things you should avoid when using cast iron to avoid scraping off the seasoning, it is extremely resilient. In fact, if you drop sufficiently heavy cast iron, I'd be more concerned about your stove or tile floor than the cookware.

Is cast iron difficult to clean?

I am not sure where this started. You do not want to put cast iron cookware in your dishwashing machine. It is possible the dishwasher can damage the seasoning on your pan or skillet. I guess this means it is more difficult to clean, as you actually have to clean it by hand. 

Cleaning is actually relatively simple.

How to clean it: Use hot water and a stiff (plastic-bristled) brush or light scouring pad. There are several methods for cleaning cast iron cookware that you can follow. Each of the different processes is simple and relatively quick to do. 

I have a post about how to clean your cast iron cookware after cooking. 

In short, cleaning involves three easy steps. Wipe out. Wash out, dry, and oil lightly. It is simple.

You can add another step. Dry it with paper towels, then rub it with a thin layer of your favorite cooking oil and bake it for about 30 minutes at 200°F. Allow it to dry in the oven for about an hour before storing it in a clean, dry area. Unless I have a particularly stuck-on mess, it takes me no more time than washing a conventional pan (except for the oven time). This is not technically seasoning the cast iron. In order to season the pan, the cooking oil must exceed its smoke point.

Find more about seasoning here.

The only thing you must never do is allow it to soak in water or remain wet. The basic idea here is, the seasoning layers are not a complete film. Each layer of seasoning will have tiny cracks and gaps that the water can work its way through. Multiple layers of seasoning will greatly reduce the chance that water can work its way through. Given enough time, water will work its way down to the cast iron, and could start it rusting. The best way to avoid this is, to not soak your cast iron cookware.

Kind of scary-looking food!

Is rusted cast iron worthless?

If cast iron is exposed to water or the elements long enough, it will rust. Rust would eventually destroy the cast iron cookware. Long before the cast iron is damaged beyond repair, you can clean and season it again.

Can rusted cast iron cookware be salvaged?

Depending on how much rust is on the cookware, there are different methods to remove the rust. If the rust is light and in only a few spots, it can be removed from cast-iron cookware in the same way that stuck-on food is removed. Pour in some course salt and massage the rust spots away with a soft-bristled brush. If it's really stuck on, you can use steel wool to carefully remove it. Then simply re-season it. If you must use steel wool, I recommend seasoning it twice before use.

I have a video showing how to use salt to remove rust and then season the pan to demonstrate the process I use.

Can using dish soap to clean cast iron cookware corrode the cast iron cookware?

The seasoning element is one of the features of cast iron that makes it so nice to work with. It reduces the possibility of food sticking to cast iron. This comes from our own history. It is my understanding that soaps in the past contained lye, and the lye could easily damage the seasoning.

Using modern dish soap isn't the end of the world. If you must use soap, it will not damage the metal itself. Some of your seasoning may be destroyed. However, a small amount of mild dish soap is sufficient to remove excess cooking oils from your pan. Dry and remove any moisture after washing, and apply a small amount of oil to the pan afterward. 

Soaps are supposed to remove oil. Seasoning happens when heat is introduced into the mix, and the oil polymerizes, resulting in a plastic-like surface bound to the metal. Soap could be an issue if you haven't been properly maintaining it (i.e., not seasoning it each time you dry it). But if you've already seasoned it and need soap to remove a stuck-on mess, it won't hurt your skillet.

Does cast iron cause iron poisoning? Does cast iron provide your daily iron intake?

Many people believe that using cast iron will result in an iron overload since it leaches iron into your meal, however, this is only true for some. Others believe it is beneficial because it provides your daily iron requirement, which is also not totally correct.

Truth: Iron leaching levels are generally safe for most people, although they may not provide your daily dose.

Cast iron does leach iron, although it may be beneficial for people who do not have an iron overload condition. I am not aware of the volume of iron that cookware does leach. If iron overload could be an issue for you, more research might be wise.

However, don't expect cast iron to be a cure-all for iron deficiency. The amount of iron leached depends on a variety of factors.

Interesting meal - What AI thinks we eat

Does steel wool corrode cast iron?

Steel wool, according to popular opinion, scratches metal and should thus be avoided at all costs. Steel wool itself can rust, but if used gently enough to not damage the seasoning on your cookware, steel wool will not make it rust.

Steel wool can be used gently in some situations.

All things in moderation? Myself, I do not use steel wool on cast iron cookware, as I do not find it necessary. If your food has dried on your pan, you can put water at the same temperature as the pan, in the pan, place it on the stove, and gently heat it up. You can even boil the water in the pan, which will release most of the dried food particles. Once most of the dried-on leftovers are freed, clean the pan as normal. 

Does cast iron have the same nonstick properties as Teflon?

In short, no. It is different, however, many of its positives greatly outweigh any of the less positive ones.

Is it true that metal tools cannot be used on cast iron?

Metal utensils can undoubtedly be used on cast iron if you want to. You have to be more careful with metal tools than with wooden or plastic utensils, but you can use metal. Any damage to cast iron cookware from metal tool use would be from scraping or gouging through the seasoning.

Traditionally, I'm not sure my mom and her older relatives have used anything other than metal utensils. I have known other families who use cast iron cookware exclusively, and I know they have used metal tools on their cookware without much issue.

Scary AI Food

Should you avoid cooking acidic items like tomatoes in cast iron?

I am not sure when this issue ever became an issue. I have cooked meals with acidic ingredients and never had an issue. I would avoid letting anything acidic sit in the pan for a long time, however, as it would have a tendency to work against the seasoning. I know how easy it is to repair and add seasoning layers, so for me, it is not an issue or a worry.

In most cases, your cast iron will be fine with acidic meals. If you have a new cast iron skillet, I recommend avoiding tomatoes, vinegar, and wine (and other citrus foods). This is because new cast iron comes with a functional, but thin, seasoning layer. Once your cookware has built up more layers of seasoning, it is not much of an issue. That is my experience.

Only well-seasoned cast iron can withstand it. But it doesn't take years to get there. 

Now, if you go crazy and exclusively use it for tomato-based, long-cook sauces, or if you don't properly season it, you're going to have some troubles.

Does cast iron heat evenly?

I have heard people state that they think cast iron cookware heats evenly, although this is not necessarily the case. Cast iron can get extremely hot and retains heat very well. Different metals conduct heat differently. Cast iron does not conduct heat as well as some other metals but is better than others. You will learn, over time, how to adjust your heat settings with cast iron. It tends to heat up slowly but will stay hot for a longer time.

As a result, if you require a good sear, cast iron is your best buddy. The addition of anything colder will not significantly reduce the temperature.

Practices and Actions You May Want To Avoid With Your Cast Iron Cookware

A cast iron pan is an essential piece of cooking equipment. It is a sensible investment for many reasons. Cast iron has many positive traits. It is adaptable, holds heat remarkably well, can travel from burner to oven, is practically nonstick, and is inexpensive.

Something is wrong here

Keeping your cast iron skillet seasoned and ensuring that it does not rust, requires a little knowledge. There are some foods that cast iron isn't well-suited for, however, you can cook most foods with your cast iron cookware. Whether you're a first-time cast iron pan owner or have been using one for years, there are some cast iron flaws you may be unaware of.

Beginning on high heat

Because blasting a cold pan with intense heat can cause thermal shock, cast iron should be brought up to temperature gradually. It's best to begin heating it in a cold oven or on low heat on the stovetop and gradually increase the heat to high. I usually put the pan or skillet in the oven when I start preheating the oven. As a rule, I do not put food in a cold cast iron skillet or cookware, as it seems to increase the likelihood that the food will stick.

Placing extremely cold food in the pan

A cast iron pan is important for preparing excellent steak on the stove every time. Just make sure the steak (or whatever item you're cooking) isn't ice cold. If it is, it is possible that it will stick.

Using a griddle on a single burner

If you have a large two-burner cast iron griddle but only need to cook a couple of burgers, resist the inclination to turn on only one burner beneath it. Because uneven heating can cause a stress break or warping, utilize both burners. You can also preheat your cast iron griddle in the oven before placing it over stove burners.

More pan then pancake

Slowly cooking acidic substances

It's a misconception that cooking wine-based sauces, tomato sauce, and other acidic components in cast iron will leach metallic qualities into the dish. This is just partly correct.

It can be used to cook eggs and delicate fish filets.

You are welcome to cook those wonderful scrambled eggs and tilapia in your cast iron pan, but don't be surprised if they stick unless you use a significant amount of oil and your pan is particularly well-seasoned. There are some dishes that nonstick pans are simply better suited for (though you should never cook with nonstick over high heat), and these are two of them.

Immersing a heated pan in cold water

Thermal shock, produced by fast temperature changes, is a significant concern when using cast iron cookware. Putting a hot pan into cold water can create a serious injury that will not heal. Always wash a hot pan (regardless of type) with hot water. If you respect your pans, one of the worst cooking habits you should avoid is using cold water.

Running it through the dishwasher

It should go without saying that placing your pan (or your knives) in the dishwasher is a big problem.

It can be cleaned by hand easily enough.

If absolutely required, use a few drops of dish soap to wash your cast iron pan, if it's well-seasoned, this shouldn't have much of an effect. However, washing your pan with a lot of soap, using steel wool, or soaking the pan will all have an impact on the seasoning and should be avoided at all costs. Wipe off the residue with a paper towel before cleaning your pan. Then, rinse the pan with hot water and scrub it thoroughly with a brush, nonabrasive scrub pad, or steel chain-mail cloth. Remember to remove as much oil from the pan as possible before rinsing.

At first, it looks delicious!

Not drying it immediately after cleaning

Letting your pan sit out while wet can lead to rusting, one of cast iron's mortal enemies. Dry it as quickly as possible after cleaning. I usually dry the pan off with a towel and put it on the stove over low heat. I raise the temperature slowly until it is above the boiling point of the water. This helps eliminate any residual water or moisture.

Not applying a light application of oil to it while it's still warm

You should reinforce your seasoning coat as often as possible to keep it healthy and shiny. After each use, lightly re-season it by heating the clean pan over medium-low heat and wiping a very small quantity of cooking oil about the inside of the pan with a paper towel before letting it cool completely.

Keeping the cover on it

If your pan has a cover, keep it off; even a small amount of moisture trapped within can promote corrosion and bacteria growth.

Failing to keep it in a cool, dry environment

To prevent rusting, keep it in a dry atmosphere as much as possible.

Failing to re-season when necessary

Cast iron pans can endure indefinitely with good care and usage. Don't be discouraged if your pan rusts or loses its seasoning. If your pan becomes rusted, simply scrape it off and re-season it. After carefully scrubbing it with soap and water, rub a light amount of high-temperature cooking oil all over the pan, making sure to wipe away any excess, before baking it in an oven. For an actual seasoning coat, the oven has to be set slightly above the smoke point of the cooking oil you are using. Cook it until it stops smoking.

Most of all, I encourage you to be adventurous with your cast iron cookware. You can use it for a wide variety of different meals and treats. Start with meals you like that brown really well, like cornbread or scrambled eggs.

Something that I laugh about when thinking about cast iron cookware is that it will never end up as an industrial problem. We will never see a Pacific garbage patch of cast iron cookware, will we?

Cheers!

Looks normal, at first

I hope you have enjoyed this little adventure into the myths, mistaken beliefs, and fears of cast iron cooking. For more reading about actually cooking with cast iron cookware, follow the links to my other posts below.

Cheers!

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Further Reading from my Blog

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Chicken and Scrambled Eggs