We debunk eight common myths about cast iron cooking.
But cooking with cast iron doesn’t need to be challenging.
Here, we debunk those myths and get to the truth about cooking with cast iron.
Credit:Alison Miksch
Never cook acidic foods in a cast iron skillet.
you’ve got the option to’t overseason a cast iron skillet.
A teaspoon of oil should be enough to coat the interior and exterior of a 10-inch skillet.
Never use metal utensils with cast iron.
Don’t worry, you could use a metal spatula to flip burgers in your cast iron skillet.
Unlike nonstick pans, cast iron cookware doesn’t have a chemical coating that flakes off.
If the pan’s seasoning gets a little scraped, it can simply be seasoned again.
A rusty pan is ruined.
Cast iron is like a chalkboardyou can almost always wipe it clean and start fresh.
A preseasoned skillet doesn’t need to be seasoned.
Okay, this one is a trick.
Cast iron can replace nonstick.
While a well-seasoned cast iron pan has nonstick qualities, it’s not a match for your nonstick pan.
Eggs won’t magically release and slide out of the pan and onto a plate.
For one, cast iron pans aren’t perfectly smooth and foods like eggs may get stuck.
This allows the pan to heat evenly and prevents most food from sticking.
Add fat as needed.
Never use soap on a cast iron pan.
This is a common myth about cast iron.
The truth is, you could clean your cast iron pan with soap.
Older soaps used to contain lye that would strip a pan’s seasoning.
Today’s dishwashing soaps are mild.
Wiping with a paper towel and heating the pan in a warm oven to dry kills any bacteria.
Things you shouldn’t do.
There are some things you just cannot do with your cast iron pan.
Do not soak it in water or let water sit in it.
This may lead to rust.Clean the panand dry it thoroughly after use.
Don’t use steel wool.
Use a nylon scrubber or scraper for stubborn, stuck-on food.
And don’t put your cast iron in the dishwasher.
This strips the seasoning from the pan and may lead to rust.
