5 Myths About Cast Iron Cookware

The claim that some kitchen tools can “cook for you” might sound like a teleshopping pitch. We’re not here to convince you otherwise—but we can help you make smart choices that make your kitchen life easier and more enjoyable. That’s what friends are for, right? To lend a hand and then get rewarded with a delicious meal cooked by you!

Until we all gather at your place for a feast, we’re happy just knowing you’re cooking informed and confidently. Whether it’s stainless steel, copper, aluminum, ceramic, or cast iron—we’ve discussed them before, but today we’re diving deeper into the most “intimidating” material in your kitchen arsenal: cast iron. A heavyweight champion.

Myth: Cast iron is hard to maintain because it rusts or chips easily

Truth: Cast iron is incredibly durable—so much so that some people still use pans passed down from their grandparents. It’s not easy to destroy a cast iron pan, especially if it’s a quality one like Staub. Just follow a few simple rules: keep it out of the dishwasher, occasionally coat it with a thin layer of oil, and cook tasty food in it regularly. That’s it.

Myth: Cast iron heats evenly

Truth: Cast iron doesn’t heat evenly on small burners. The center heats first and warmth slowly moves toward the edges. For even heat distribution, preheat it in the oven. The upside? Once hot, cast iron retains heat for a long time.

But cast iron excels at radiant heat. To illustrate: if you hover your hand over a stainless steel pan, you won’t feel much heat unless you’re touching it. With cast iron, you’ll feel that heat radiate—and that means food cooks more evenly even without direct contact. Pretty neat, right?

Myth: Food sticks to cast iron

Truth: A bit of prep makes all the difference. Before first use—and every few uses after—give your pan a treat: rub it with a light coat of oil and bake it empty at high heat for 30–40 minutes. This process seals the pores and creates a protective, semi-nonstick layer. Heat it thoroughly before cooking and you’ll get great results. It may not match Teflon, but it won’t let you down either.

Myth: Dish soap ruins the seasoning

Truth: This one sounds logical, but it’s a bit of a myth. The seasoning isn’t just oil—it’s polymerized oil, which bonds chemically to the metal surface. If your pan is well-seasoned, dish soap won’t strip that layer off. Just avoid soaking it in water. A quick wash and a thorough dry with a paper towel is all it needs to stay in perfect shape.

Myth: Metal utensils damage cast iron

Truth: A well-seasoned cast iron pan won’t be fazed by metal spatulas or spoons. The oil layer that’s baked onto the surface is chemically bonded and tough. Most of the time, those little black specks that flake off aren’t damage—they’re just burnt food remnants. So cook away confidently.