Common Cast Iron Myths
There is a lot of outdated advice floating around about cast iron. Let us set the record straight.
The Myth
"You should never use soap on cast iron."
The Truth
A small amount of mild dish soap is perfectly fine for routine cleaning. Soap will not destroy your seasoning. Scrubbing aggressively or soaking will. The old concern was about lye-based soaps, which are no longer found in modern dish soap.
The Myth
"Cast iron is indestructible."
The Truth
Cast iron is durable, not indestructible. It can crack if dropped on a hard surface or subjected to extreme thermal shock, like plunging a screaming-hot pan into cold water. Treat it tough, but treat it with respect.
The Myth
"If it is rusty, throw it away."
The Truth
Surface rust is completely fixable. That is exactly what we do here, remove rust down to bare metal using electrolysis and rebuild the seasoning from scratch. Even heavily rusted pans are almost always restorable.
The Myth
"You cannot use metal utensils on cast iron."
The Truth
Cast iron is tough enough for metal spatulas and spoons. You are not going to scratch through the seasoning with normal cooking use. In fact, cooking with metal utensils over time can help smooth out the surface.
The Myth
"Cast iron heats evenly."
The Truth
Cast iron does not heat as evenly as copper or stainless steel. It has hot spots, especially over a single burner. What it does extremely well is retain heat once it is up to temperature, which is why it is so great for searing.
The Myth
"You need to re-season after every use."
The Truth
A well-maintained pan does not need re-seasoning often. After washing and drying, apply a very thin layer of oil and heat briefly. Full re-seasoning is only needed when the surface gets damaged, stripped, or develops rust.
The Myth
"Cast iron is the same as carbon steel."
The Truth
They are related but different. Cast iron contains more carbon (around 2 to 4 percent), making it harder and more brittle. Carbon steel (around 0.5 to 1.5 percent) is lighter and more responsive to heat changes. Both need seasoning but they behave differently in the kitchen.
The Myth
"Acidic food will ruin your pan permanently."
The Truth
Cooking acidic foods occasionally in a well-seasoned pan will not ruin it. It can strip some seasoning with prolonged cooking, so a long braise in tomatoes is not ideal, but a quick pan sauce will not destroy your cookware.
Got a rusty piece?
Now that you know the facts, let us put them to work. We will restore your cast iron the right way.
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