15 Myths About Cast Iron Skillets, Debunked

1. Myth: You shouldn't wash cast iron with soap

There's a widespread belief that you should never use soap to clean your cast iron skillet. This misconception stems from the idea that using dish soap will strip away the seasoning—a delicate layer of oil that is baked onto the skillet to create a smooth surface and prevent rust. However, the reality is that you can safely wash your skillet with dish soap when necessary, as long as you do it correctly to protect the seasoning and avoid rust.

Here are some key tips for cleaning your cast iron skillet without causing harm. First, it's advisable to wash the skillet while it's still warm. This helps prevent food from hardening on the surface, making it easier to clean. Next, use only a small amount of dish soap and warm water. Gently scrub with a bristle brush or sponge until the food is removed, taking care not to scratch the skillet's surface. After washing, be sure to rinse off all the soap thoroughly and dry the skillet completely before storing it to avoid rust.

Keep in mind that while it's safe to use soap, there are certain practices to avoid. Do not place your skillet in the dishwasher, scrub it too aggressively, or soak it in soapy water, as these methods can damage the pan.

2. Myth: Cast iron is unsafe to use

You might have heard warnings about the risks associated with cooking with cast iron, such as the potential for iron to leach into your food or even links to cancer. These concerns may have deterred you from trying out some of the tasty dishes you can create in a cast iron skillet. Instead of allowing these misconceptions to hinder your cooking and enjoyment of great meals, it's time to clarify these myths.

Many people think that because cast iron is made of iron, it inevitably transfers iron to your food during cooking. While this is partially true, the amount of iron that actually leaches into your food from cast iron is generally minimal and completely safe. As long as your cast iron skillet is properly seasoned, it won’t release significant amounts of iron into your dishes. Therefore, unless you have a specific health condition that makes iron intake risky for you, the small quantity that might transfer is not a major concern.

Another common fear is that the high temperatures used in cast iron cooking could create carcinogens. However, Abbie Gellman, RD, CDN, explained to LiveStrong that these carcinogens are more commonly associated with grilling meats. "While cast iron pans can handle high heat, that doesn’t mean you’re cooking on the stovetop or in the oven at temperatures that would raise concerns about carcinogens," Gellman clarified.

3. Myth: Cast iron skillets are non-stick

Many people perceive cast iron skillets as non-stick cooking tools. While it's true that a well-seasoned cast iron skillet is easier to use than many other cookware options, it’s important to note that it’s not truly non-stick. When the skillet is properly seasoned, you generally won’t have issues with foods like chicken or steak sticking during cooking. However, if you've attempted to cook eggs or other sticky items in a cast iron skillet without any oil, you may have discovered that cast iron doesn’t perform like a non-stick surface.

Non-stick skillets and saucepans are typically coated with polytetrafluoroethylene (PTFE), commonly known as Teflon. This coating allows food to glide over the surface without adhering, eliminating concerns about food sticking. Unlike these non-stick options, cast iron skillets do not contain Teflon. Therefore, while a well-seasoned cast iron skillet is user-friendly, you will likely need to add some oil before cooking to prevent food from sticking. Although certain foods may stick less than others, the reality is that cast iron is not a non-stick pan.

4. Myth: Cast iron pans always heat evenly

While cast iron skillets are excellent at retaining heat, they don't necessarily heat up evenly. The robust cast iron material is not an efficient conductor of heat, which means that heat doesn't distribute well throughout the pan. Consequently, if you're using a standard kitchen burner, the areas directly above the burner will become very hot, while the edges and other parts of the skillet may take longer to warm up.

Placing food in your cast iron skillet before it has reached an even temperature can lead to uneven cooking and compromise the crispy sear you desire. To prevent this, it's advisable to preheat your skillet. Simply set it over medium heat for a few minutes before you start cooking. To ensure that heat reaches all areas of the pan, you can rotate it and adjust its position over the burner during the preheating process. Once the skillet is warm, add oil and spread it evenly across the surface. Allow the oil to heat up before adding your food and starting to cook. Although taking the time to preheat the pan may seem inconvenient, it is a crucial step for achieving delicious, crispy results in your cast iron skillet.

5. Myth: You should never use metal on cast iron

There's a widespread misconception that metal utensils should be avoided when using cast iron skillets. Many individuals fear that a metal spatula might scratch the surface of their cast iron pans, potentially leading to rust and reducing the skillet's lifespan. However, the reality is that cast iron cookware is quite resilient. A properly seasoned cast iron skillet can withstand the use of metal utensils without issue. One of the advantages of cooking with cast iron is the versatility it offers; you can safely use a variety of cooking tools, including wooden, silicone, and metal utensils.

While it's perfectly fine to use metal on your cast iron pan, there are a few precautions to consider to prevent any damage. First, avoid scraping the pan too forcefully. Although cast iron is robust, it’s important to handle it with care. Excessive scraping can harm the seasoning and affect the pan's surface. Additionally, ensure that your skillet is well-seasoned. The seasoning layer provides a protective barrier between the pan and your metal utensil, reducing the likelihood of scratches. A well-seasoned surface also helps minimize food sticking, making aggressive scraping less necessary, regardless of the tool you use.

6. Myth: You should soak your cast iron skillet

Another common misconception is that soaking your cast iron skillet is an acceptable cleaning method. After cooking, many people fill their skillet with water and let it sit, believing this is the gentlest way to loosen stuck-on food. The idea is that soaking will soften the residue, making it easier to wipe the skillet clean without the need for scraping. For particularly stubborn dishes, some even leave their skillets soaking for hours or overnight instead of washing them. However, soaking your cast iron skillet is a practice you should avoid. Instead of preventing damage, prolonged soaking can be detrimental to the skillet.

Cast iron is a porous material, which means it is susceptible to rust if not cared for properly. While it may seem harmless to soak your pan, extended exposure to water allows the cast iron to absorb moisture, leading to rust formation. Therefore, it’s much wiser to wash your skillet by hand, using dish soap if needed. Although this may contradict what you’ve been taught, cleaning your skillet is far more effective than letting it soak.

7. Myth: Throw out your cast iron skillet if it rusts

Due to the porous characteristics of cast iron, these pans can develop rust over time. You can help prevent this and maintain your cast iron in good condition by gently cleaning and thoroughly drying the pan. However, even with proper care, skillets may still rust eventually. This can be frustrating, especially if you've invested a significant amount in the pan and have made efforts to keep it in excellent shape. But don’t lose hope for your skillet. Contrary to popular belief, a bit of rust is not a reason to discard your pan.

One of the great advantages of these skillets is their remarkable durability. A quality cast iron pan can endure for many years. If you notice some rust, there are simple steps you can take to restore the metal and continue cooking for years ahead. You might consider using a steel wool sponge to remove the rusted areas from the pan. While it's generally advisable to avoid aggressive scraping, it’s necessary in this case to eliminate the rust. If only a small area is affected, focus on that section. After you’ve scrubbed away the rust, wash the pan with soap and warm water, then dry it completely. Keep in mind that removing the rust will compromise the pan's seasoning, so it’s essential to re-season your cast iron before using it again.

8. Myth: You don't need to worry about re-seasoning

As we discussed, seasoning refers to a layer of oil that is baked onto the surface of your cast iron skillet. This seasoning serves as a protective barrier, helping to prevent rust and scratches on the pan's surface. Additionally, it provides a semi-nonstick quality. Most cast iron pans available today come pre-treated, with this oil layer already baked on for convenient cooking. While this initial treatment may lead you to believe that you can use the pan indefinitely without further care, that is not the case. Seasoning requires ongoing maintenance. Even if you purchase a pre-treated cast iron skillet, re-seasoning it is a crucial part of proper care.

To season your cast iron skillet, start by ensuring that the pan is clean and completely dry. Preheat your oven to 350°F. Next, use a brush or paper towel to apply a thin, even layer of cooking oil over the entire surface of the pan, taking care to avoid any pooling or bare spots. After the oil is applied, place the coated skillet in the preheated oven for one hour. Once it has cooled, your cast iron skillet will be beautifully seasoned and ready for use. The frequency of re-seasoning depends on how often you use the pan, but a good rule of thumb is to go through this process approximately once a month.

9. Myth: You need to spend a lot of money on your skillet

Cast iron skillets are a vital tool in any kitchen, and you might assume that purchasing a durable, long-lasting pan requires a significant investment. However, contrary to the claims of high-end brands, you don't have to spend a fortune to acquire a quality cast iron skillet. Since all cast iron pans are crafted from the same resilient material, opting for a premium brand isn't necessary to obtain reliable cookware.

Skillets can vary widely in price, ranging from around $20 to over $100, depending on the brand. While this variety can make choosing the right skillet challenging, it also means you can find one that fits your budget. For instance, Lodge is a well-known brand in the cast iron cookware market, and you can buy a standard 10.25-inch skillet for just a little over $20. So, don’t be misled into thinking you need to invest in an expensive skillet. You can still enjoy this versatile kitchen essential without breaking the bank.

10. Myth: You shouldn't cook acidic food

Another misconception you might have encountered regarding cooking with cast iron is the belief that you should never prepare acidic foods in your skillet. This includes dishes that feature significant amounts of tomato sauce, wine, lemon juice, and other highly acidic components. The worry is that the acidity can deteriorate the pan's surface, leading to the leaching of minerals into your food, which may result in a metallic flavor, potential health issues, and damage to your cookware.

While it is accurate that acidic foods can gradually wear down your cast iron, the positive news is that you can adhere to a few guidelines to mitigate these effects. When selecting recipes for your skillet, keep in mind that acidic ingredients require time to harm the pan. If you're searing or quickly preparing an acidic dish, this shouldn't be a major concern. However, for recipes that involve more than 45 minutes of cooking time, it's advisable to use a different cooking vessel. Additionally, ensure that your pan is well-seasoned and properly maintained after use. Instead of delaying cleanup, rinse and dry the pan as soon as possible to prevent the acidic ingredients from lingering too long. After cooking an acidic meal, it's a great opportunity to reseason your skillet before your next cooking session.

11. Myth: You should never wash your cast iron skillet

This misconception likely arises from the widespread notion that dish soap should not be used on skillets, leading some to take it a step further by claiming that cast iron skillets should never be washed at all. The apprehension surrounding dish soap, combined with the guideline against soaking cast iron, has resulted in many home cooks merely scraping off stuck-on food before returning the pan to the cupboard.

This method is far from hygienic and can reduce the lifespan of your cast iron cookware. Failing to wash your pan can lead to a buildup of food residues each time you cook, which can attract unwanted pests to your kitchen. Additionally, these food remnants can contribute to rust and uneven cooking. The idea that cast iron skillets should never be washed is simply untrue. As long as you wash your skillet gently and ensure it is thoroughly rinsed and dried, you will be properly caring for your cast iron.

12. Myth: You can only use cast iron on gas stovetops

If you've heard that cast iron skillets are only suitable for gas stoves, that's just another misconception. Don't let this misinformation prevent you from fully enjoying this resilient cookware. While it's true that cast iron can handle high temperatures, making it perfect for gas stoves, it can also be used on electric stovetops. No matter what type of stove you have, a cast iron skillet is fantastic for searing, frying, and simmering your favorite meals.

Many dishes you associate with cast iron skillets, such as fried chicken, steak, buttermilk pancakes, and eggs, are typically cooked on the stovetop. However, cast iron is incredibly durable and performs exceptionally well in the oven too. Using cast iron in the oven is a great way to create crowd-pleasing meals like homemade pizza, chicken pot pie, and Dutch babies. You can even use your cast iron pan on a grill for some outdoor cooking adventures.

13. Myth: You can't overseason a skillet

There is a common misconception that properly seasoning a cast iron pan is a difficult task. This is not the case; in fact, many cast iron pans come pre-seasoned. However, this misunderstanding has led many individuals to either shy away from using cast iron or to over-season their pans. The latter is a misconception in itself—while some believe it’s impossible to over-season, the reality is that it can happen.

To grasp this concept, it’s important to understand the seasoning process. When you season a cast iron pan correctly, you are essentially baking oil into the metal's surface through a process known as polymerization. Over time, this carbonized oil accumulates, bonding with the pan and creating the coveted shiny black finish found on well-maintained, vintage cast iron. However, if too much oil is applied, it can result in a sticky surface, which is not ideal for easy food release. This issue is particularly common on the bottom of the pan, where people may not clean as thoroughly, leaving excess oil behind.

Additionally, if you apply an excessive amount of oil without properly baking it in—whether on the stovetop or in the oven—the oil may not bond well and could start to flake off. This can also occur if you use an oil with a low smoke point. Cast iron can become flaky for other reasons as well, such as inadequate maintenance or infrequent use, which prevents the polymerization layer from developing properly.

14. Myth: Vintage cast iron pans are way better

Many people are drawn to vintage cast iron pans for two main reasons: they are either enthusiasts of vintage items or they believe that older pans offer superior nonstick properties. There is some validity to this belief, as vintage pans are often more likely (though not guaranteed) to have a well-developed seasoning compared to brand-new pans, even those that are preseasoned. While preseasoned pans have oil infused into them, they typically lack that smooth, glass-like finish that develops over time, which can vary significantly based on how frequently the pan is used (as regular use helps to bond the oil to the surface).

If you're new to cast iron and want to bypass the seasoning process, or if you simply prefer the cooking experience that vintage pans provide—an opinion shared by some chefs—there are a few important points to consider. Firstly, "vintage" refers to items that are between 20 and 100 years old (anything over 100 years is classified as antique). If you enjoy hunting for antiques, you can search for pans yourself; the seller should be able to provide an estimate of the pan's age. If they can't, it's best to move on.

Secondly, when shopping for pans, look for those with a smooth, even surface. When you run your finger across it, it should feel as smooth as glass, not rough like worn sandpaper. Be sure to avoid any signs of warping, cracking, or pitting. Alternatively, you can simplify the process by purchasing vintage pans online or from a reputable dealer.

15. Myth: Cast iron skillets are indestructible

While cast iron is incredibly durable, it isn't as tough as diamond. (If it were, this writer would be enjoying a much more secure financial situation.) Consequently, cast iron pans can indeed break. The reason for this lies in the atomic structure of various metals.

In essence, metals and alloys (combinations of metals) differ in their molecular or atomic arrangements. Some metals have layers of atoms that can slide over each other when the metal is bent, pressed, or otherwise subjected to stress. This property is found in softer metals like gold, silver, and copper. On the other hand, some metals are not malleable and do not bend under stress. This category includes tungsten, titanium, and, as you might have guessed, cast iron.

Unlike its relatives, wrought iron and steel, cast iron is produced by pouring molten iron into a mold rather than being hammered or shaped. While none of these materials consist of pure elemental iron (Fe or 26 on the periodic table), they all contain other elements. However, the specific alloy composition and manufacturing process of cast iron result in a material that is very strong yet quite brittle, meaning it will break rather than bend. Therefore, you need to be more cautious with cast iron pans to avoid dropping, smashing, or twisting them, as they are less forgiving than stainless steel or copper, which are more likely to withstand such treatment.