Let's Dispel the 9 Most Common Myths About Cast Iron Cooking

Cast iron cooking has a rich history dating back centuries, but, as with most things that have been around for a long time, myths and misconceptions have sprung up around it. Some myths may even deter many from embracing this versatile cookware. In this article, we aim to debunk the most prevalent myths about cast iron cooking, hopefully helping you harness its full potential in the kitchen. From cleaning and maintenance to seasoning and cooking techniques, let's unravel the truth behind these misconceptions and discover why cast iron cookware is a beloved staple for chefs and home cooks alike.

1: Cast Iron Is Difficult to Clean

One of the most pervasive myths about cast iron is that it's challenging to clean. Contrary to popular belief, cleaning cast iron cookware is straightforward. After use, simply rinse the pan with hot water and gently scrub away any food residue using a soft sponge or brush. Avoid using harsh abrasives, as they can strip away the seasoning. The beauty of cast iron lies in its simplicity - no need for intensive scrubbing or soaking. With proper care, cleaning cast iron becomes a breeze, making it an ideal choice for everyday cooking.

A Myth That’s True - Don’t Soak Your Cast Iron 

While cast iron is easy to clean, one thing that often comes up and is true is that you shouldn’t soak it in water. If you soak them for a long time, it can lead to the formation of rust. That’s why it’s also advisable to use a rag or paper towel to wipe down cast iron after cleaning.

2: You Can't Use Washing Soap for Cast Iron

Another common misconception is that using dish soap will ruin seasoned cast iron cookware. This myth is also unfounded. Using a small amount of mild dish soap is perfectly acceptable and won't harm the seasoning. The key is to avoid harsh chemicals or excessive scrubbing, which can damage the seasoning or expose bare iron. By using a gentle touch and mild soap, you can effectively clean your cast iron cookware without compromising its integrity. 

3: Your Cast Iron Cookware Is Ruined if it Rusts

Rust on cast iron cookware doesn't spell the end. In fact, if you know how to clean and restore your cast iron pan, skillet, or any other cookware item, you can use them for ages. There’s a reason why you’ll find 50-year-old cast iron pans at yard sales. To remove rust, scrub the affected area with something a bit harsher - kosher salt works great for this, then rinse and dry thoroughly. If there’s some rust left, repeat the process. Afterwards, reseason the pan by applying a thin layer of oil and heating it in the oven. 

4: Once Cast Iron is Seasoned, You Never Have to Do It Again

Contrary to popular belief, cast iron seasoning is not permanent. Over time, seasoning can degrade with use and may need to be periodically refreshed. The process of seasoning cast iron cookware involves creating a thin layer of polymerised oil on the surface, which not only provides a non-stick cooking surface but also protects the iron from rusting.

How To Season Cast Iron

Let’s say you want to season your cast iron pan - start by thoroughly cleaning it with hot water and a gentle scrub to remove any food residue or rust. Once dry, apply a thin layer of oil to the entire surface of the cookware, including the interior, exterior, and handle. Common oils used for seasoning include vegetable oil, canola oil, or flaxseed oil. Be sure to use a high smoke point oil to prevent the oil from burning during the seasoning process.

Next, preheat your oven to a high temperature, typically around 200°C to 230°C (that would be 400°F to 450°F for those using imperial units). Place the oiled cookware upside down on the middle rack of the oven, with a foil-lined baking sheet placed on the rack below to catch any drips. Bake the cookware for about one hour to allow the oil to polymerize and form a durable seasoning layer. After baking, turn off the oven and allow the cookware to cool completely before removing it. You may choose to repeat the seasoning process several times to build up a stronger seasoning layer, especially for newly acquired or heavily used cast iron cookware.

Regular maintenance of the seasoning is also essential to keep your cast iron cookware in optimal condition. After each use, lightly coat the interior of the cookware with a thin layer of oil and heat it on the stovetop or in the oven for a few minutes to re-season the surface. This simple step helps to maintain the non-stick properties of the cookware and prevent rusting.

5: Cast Iron is Not Suitable for Cooking Acidic Foods

While acidic foods can cause temporary discolouration or affect seasoning, they don't harm the integrity of cast iron cookware. To mitigate any potential issues, use well-seasoned pans or opt for enamelled cast iron when cooking acidic dishes. With proper care, cast iron can handle a wide range of ingredients and cooking methods, including acidic foods.

6: Cast Iron Cookware is Too Heavy and Cumbersome

While it's true that cast iron can be heavier than other materials, such as stainless steel or aluminium, its durability and excellent heat retention outweigh the inconvenience. And at the end of the day, it’s nowhere near as heavy so as to be unusable. You can also find lighter-than-regular cast iron cookware if it truly is an issue.

7: Cast Iron is Only for Frying

Cast iron cookware is incredibly versatile and suitable for various cooking methods beyond frying. From baking and roasting to grilling and searing, cast iron can do it all. Try making skillet pizzas, cornbread, roasted vegetables, or even grilled meats in your cast iron cookware. The even heat distribution and excellent heat retention properties of cast iron ensure delicious results every time.

8: Cast Iron Heats Unevenly

Somewhat similar to the previous myth, another misconception about cast iron cooking is that you can’t cook evenly in it. In reality, cast iron's excellent heat retention and distribution properties lead to even cooking. What is true is that if you compare, let’s say, cast iron vs. stainless steel, cast iron has lower thermal conductivity, i.e., it’s not easy to transfer heat from one part of the material to another. But what does this mean in practice? 

That you’ll have hot and cold spots if you just place a cast iron pan on a burner and start cooking right away. This is why you pre-heat it before you start cooking - about 10 minutes on a burner with some rotating or about 20 in an oven does the job. Once heated, cast iron retains heat well, ensuring consistent cooking temperatures throughout the pan. 

Ready to Start Cooking with Cast Iron?

We hope that debunking some of these common myths has shown you that cast iron cooking is not as daunting as it seems. By understanding the truth behind cast iron maintenance, seasoning, and cooking techniques, you can confidently incorporate this versatile cookware into your kitchen repertoire. 

Ready to give it a go? If you are, you can order cast iron cookware from AGC Equipment. You will find cast iron pans, skillets, casserole pans, or anything else you need if you browse our collection. Place your order online and we’ll ship it to your address so you can start cooking pronto!