Cast iron pans are a kitchen essential, known for their sturdiness and versatility. Despite their reputation, there are many misconceptions about these beloved skillets that need to be cleared up. Let’s debunk 7 common myths about cast iron pans to set the record straight.
Myth #1: Cast iron is hard to maintain
Contrary to popular belief, cast iron is actually tough and durable. Many new pans come pre-seasoned, ready for long-lasting use. The seasoning won’t chip off easily, making cast iron a reliable kitchen tool.
Myth #2: Well-seasoned cast iron pans are completely non-stick
While cast iron does have non-stick qualities, it’s not as slick as Teflon. Pre-heating the pan and proper care can prevent sticking, but don’t expect it to be as non-stick as other pans.
Myth #3: Never wash cast iron with soap
Using soap on a cast iron pan won’t damage the seasoning. The polymerized oil coating can withstand soap, so feel free to scrub your pan clean without fear of ruining it.
Myth #4: Never use metal utensils
Metal utensils won’t chip the seasoning on a cast iron pan. The seasoning is bonded to the pan, so you can use metal spoons or spatulas without worry.
Myth #5: Cast iron heats perfectly evenly
Cast iron pans don’t heat evenly across the surface. Preheating the pan for about 10 minutes or heating it in the oven can help distribute heat more evenly for cooking.
Myth #6: Don’t use cast iron to cook acidic foods
While acidic ingredients can react with bare metal, well-seasoned cast iron pans create a barrier between the food and the metal. Cooking acidic foods is safe as long as the seasoning is in good condition.
Myth #7: New cast iron skillets are as good as old ones
Old cast iron pans were polished to a smooth finish, while modern pans have a bumpy texture. The surface texture doesn’t affect cooking as long as the pan is well-seasoned. Enjoy your new cast iron skillet and all the delicious meals you can create with it.
