9 Cast Iron Myths Debunked

For anyone who has a cast iron skillet sitting in their kitchen, you’ve probably heard at least a few of the classic “rules” that come with using it. People pass around these so-called rules like they’re facts, but a lot of the advice about cast iron is more myth than reality. And while a well-seasoned skillet can be a serious asset in the kitchen, believing all these myths might leave you a bit hesitant to use it to its full potential. The good news? Most of these “don’ts” that get repeated aren’t as strict as they sound. Cast iron, as it turns out, is more forgiving than many realize, and caring for it can be a lot simpler than some make it out to be.

Myth 1: Cast Iron is Hard to Maintain

One of the most common misconceptions about cast iron is that it’s too high-maintenance. The truth? Cast iron does require some care, but it’s far from difficult. Seasoning is the most important step in its maintenance. It’s a process of building up layers of polymerized oil to create a protective, non-stick coating. Some people get nervous about this step, imagining it requires constant re-seasoning after every use.

But the reality is that seasoning isn’t complicated. In fact, many cast iron skillets come pre-seasoned, allowing you to start cooking right away. When it does need a refresh, all it takes is a quick clean, a dry, and a thin coat of oil before baking it in the oven. This process doesn’t have to be done often—maybe every few months with regular use. The work involved is minimal, and the results are more than worth it.

Myth 2: Never Use Soap on Cast Iron

The idea that you can’t use soap on cast iron has been circulating for ages, but it’s not entirely true. The concern here is that soap will strip away the seasoning, as soap’s job is to break down oils. The seasoning on cast iron, however, isn’t just plain oil; it’s polymerized oil, meaning it has bonded to the pan in a way that’s more resilient than you might expect. A gentle, mild soap will not hurt your skillet’s seasoning in most cases.

Using soap sparingly won’t ruin your skillet, especially if it’s well-seasoned. For a deep clean after cooking something particularly messy, a small amount of dish soap can help break down stuck-on food without harming the seasoning. However, heavy-duty detergents or anything containing lye should still be avoided. But for most cooking, rinsing with water and using a brush or chainmail scrubber is usually enough to get your skillet clean without the need for soap at all.

Myth 3: Acidic Foods Destroy the Seasoning

Another popular belief is that cooking with acidic foods like tomatoes, citrus, or wine will strip away the seasoning or give the food a metallic taste. While there’s some truth to this in certain cases, it’s more nuanced than it seems. Cast iron is reactive to acids, but it takes extended exposure for any real damage to occur. Simmering tomato sauce for an hour might start to break down the seasoning, but adding a quick splash of lemon juice or wine to a dish won’t have any noticeable effect.

For shorter cooking times, acidic ingredients are perfectly fine in a well-seasoned cast iron skillet. If you’re planning a long, slow cook with something highly acidic, you might want to switch to a different type of cookware. But for everyday use, a bit of acid here and there won’t harm your skillet.

Myth 4: Cast Iron Heats Evenly

Cast iron skillets are famous for their ability to retain heat, but they aren’t actually the best at distributing it evenly. Iron takes longer to heat up compared to materials like aluminum, and once hot, it holds onto that heat well. However, this means that different areas of the skillet can heat unevenly, especially when first warming up. For example, the center of the pan, closer to the heat source, may be hotter than the edges.

To make sure your cast iron heats more evenly, it helps to preheat it thoroughly before cooking. Letting it warm gradually on low to medium heat allows the temperature to spread across the entire surface, reducing hot spots. Once fully heated, cast iron holds heat consistently, which is ideal for searing meats or frying foods that benefit from that steady, intense heat.

Myth 5: Cast Iron is Indestructible

A well-cared-for skillet can last for generations, leading many to believe it’s practically indestructible. But while cast iron is indeed durable, it’s not immune to damage. Cast iron is brittle compared to materials like steel, which means it can crack or break if dropped or subjected to sudden temperature changes. That’s why it’s important to handle your skillet carefully and avoid thermal shock—don’t plunge a hot skillet into cold water, as this can lead to cracking.

Also, though cast iron is heavy-duty, it’s best to avoid banging it against hard surfaces or using metal utensils with excessive force. Treating your skillet with respect and a little caution goes a long way in keeping it intact.

Myth 6: Cooking Bacon Will Season Your Skillet

Bacon lovers rejoice in the idea that simply cooking up some strips of bacon will add to their skillet’s seasoning, but there’s more to it than that. While the fat in bacon does contribute to the seasoning layer, it’s not as effective as a proper seasoning cycle. Bacon often contains sugars and other additives that can leave residue or make the surface sticky. Plus, bacon grease can go rancid over time, particularly if it’s left in the skillet without being thoroughly wiped off.

For true seasoning, it’s best to use pure oil (like vegetable oil or flaxseed oil) applied in a thin layer and baked into the skillet at a high temperature. This approach creates a more stable, polymerized layer that won’t go rancid and provides a more consistent non-stick surface.

Myth 7: It Can’t Be Used on Glass Cooktops

Many people worry that cast iron is too heavy or abrasive for glass cooktops, potentially leading to scratches or even cracks. While it’s true that cast iron requires a bit of caution on glass surfaces, it can be used safely with a few adjustments. Avoid dragging the skillet across the surface; instead, lift it to move it. Lower it gently when placing it down, and use a silicone mat underneath for extra protection.

Cooktops with temperature sensors may temporarily shut off if the cast iron retains too much heat and radiates it back to the glass. But with a little care, you can still use it on a glass cooktop without issue.

Myth 8: Cast Iron is Naturally Non-Stick

While a well-seasoned skillet can develop non-stick properties, it’s not completely non-stick in the way that Teflon-coated pans are. Foods like eggs or delicate fish may still stick if the skillet isn’t preheated properly or if it’s not seasoned enough. The key to a good non-stick performance is in the seasoning process and keeping the skillet properly oiled when needed.

For cooking especially sticky foods, adding a bit of oil or butter will help. Over time, as you continue to use and maintain your cast iron skillet, it will become more non-stick, but expecting a new or under-seasoned skillet to perform like Teflon might lead to disappointment.

Myth 9: It Needs to Be Oiled After Every Use

After washing and drying your cast iron skillet, many people recommend adding a layer of oil to “protect” it until its next use. While this can be helpful in preventing rust, it’s not always necessary if the skillet is well-seasoned and stored in a dry place. Oiling after every wash can lead to a buildup of sticky residue over time if not done correctly.

If you’re storing your skillet in a humid environment, a very light layer of oil can act as a protective coating. But if your kitchen is relatively dry and you’ve thoroughly dried your skillet after washing, it’s perfectly fine to skip the extra oiling step.