The Truth About Cast Iron Pans: 7 Myths That Need To Go ...

Straight to the Point

After thorough testing, we have found our top cast iron skillets to be the Preseasoned Cast Iron Cookware Set. These skillets excel in various cooking tasks, and we will detail the best maintenance practices for them down below.

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If you haven't realized it yet, I'm quite the admirer of cast iron cookware. When I had to move and spent a month relying on just two pans in my kitchen, the first one I reached for was my loyal cast iron skillet.

I'm impressed with its versatility, from creating delicious potato hashes to achieving a remarkable sear on steaks. I utilize it for baking delightful garlic knots, cornbread, or the easiest, most delectable pan pizza you could imagine. It's also essential for preparing a complete chicken dinner that boasts extraordinarily crispy skin and for whipping up rich, creamy pasta bakes.

The point is: cast iron is a dependable workhorse, far surpassing any other pan in performance.

However, challenges come with a multitude of myths surrounding cast iron pans. Some people treat them as fragile items requiring delicate care, while others claim their cast iron is incredibly nonstick or heats evenly and efficiently.

In the realm of cast iron, many unverified claims circulate. It's high time to debunk a few of these myths. To further ensure you're cooking with the best pans, check out our review of cast iron skillets where we evaluated eleven different options.

How to Season Cast Iron and Carbon Steel Pans

Myth 1: Cast Iron Is Hard to Maintain

The Theory: Cast iron pans can easily rust, chip, or crack. Owning a cast iron skillet feels like adopting a delicate newborn and an energetic puppy; you'll need to baby it during its initial stages and handle it with care while storing it, as the seasoning can chip!

The Reality: Cast iron is incredibly tough! There's a reason you can find cast iron pans that are 75 years old at yard sales; they are designed to endure and challenging to ruin. Most modern pans even come pre-seasoned, which means the hard work is already completed for you, allowing you to start cooking immediately.

When it comes to storage, if your seasoning is evenly applied in a thin layer, there's no need to worry about it chipping off. I stack my cast iron pans directly into one another, and guess how many times their seasoning has chipped? You can't do that with a nonstick skillet without damaging it.

Myth 2: It Heats Evenly

The Theory: High, consistent heat is required for searing steaks and frying potatoes. If cast iron is excellent for searing steaks, it must surely heat evenly, right?

The Reality: Cast iron is, in fact, quite poor at heating evenly. The thermal conductivity of cast iron is roughly one-third to one-quarter that of materials like aluminum. This results in distinctly hotter spots directly over the flames, while the remainder of the pan remains rather cool.

One of cast iron's strengths is its high volumetric heat capacity, meaning it retains heat exceptionally well. Therefore, it’s essential to preheat your cast iron skillet over a burner for at least 10 minutes or heat it within a hot oven for 20 to 30 minutes before use.

Myth 3: Cast Iron is Nonstick

The Theory: With proper seasoning, cast iron becomes highly nonstick. A perfectly seasoned cast iron skillet should provide complete nonstick functionality.

The Reality: While your cast iron pan may seem pretty nonstick (enough to cook eggs or an omelet), it's not remotely comparable to Teflon, which is designed for extraordinary nonstick performance. Can you pour cold eggs into your cast iron pan, gently heat it with no oil, and effortlessly slide out perfectly cooked eggs? You can with Teflon, but not with cast iron.

However, with proper seasoning and preheating, your cast iron won’t present sticking issues.

Myth 4: Don't Scrub With Soap

The Theory: Since seasoning is a thin layer of oil on the skillet's interior, soap, which removes oil, would ruin the seasoning.

The Reality: Seasoning is a layer of polymerized oil rather than just oil. In well-seasoned cast iron, the oil transforms into a plastic-like substance bonded to the metal's surface. Thus, dish soap's surfactants should not impact it. Feel free to use soap and scrub your skillet.

The one thing to avoid? Allowing it to soak in the sink. Minimize the time from when you start cleaning to when you dry and re-season your pan.

Myth 5: No Metal Utensils

The Theory: The fragile seasoning of cast iron pans makes them susceptible to chipping if metal utensils are used; therefore, only wooden or nylon utensils should be used.

The Reality: The seasoning in cast iron is remarkably durable. It bonds chemically to the metal itself. Scraping with a metal spatula shouldn't harm the pan unless you're actively gouging it. Any flakes found? They're more likely carbonized food particles, not seasoning. So, feel free to use metal utensils!

Myth 6: Vintage is Better Than New

The Theory: Cast iron is simply cast iron; new products can’t possibly be different from the the vintage Wagner and Griswold pans held in high regard.

The Reality: While the material may be the same, production methods have evolved. Early cast iron pans were crafted by creating sand-based molds, while modern production has streamlined the process, leading to a more textured finish today. However, as long as the pan is seasoned appropriately, both old and new cast iron can provide a delightful nonstick surface.

Myth 7: No Acidic Foods

The Theory: Utilizing acidic ingredients in cast iron can react with the metal, leaching harmful substances into your food.

The Reality: In well-seasoned cast iron, your food actually touches the polymerized oil layer and not the metal. In an ideal setting, this interaction shouldn't happen; however, imperfections can exist. It's wise to avoid simmering acidic foods for extended periods, such as tomato sauces, but a little acidity isn’t harmful. Deglazing with wine after cooking chicken works fine!

How You SHOULD Use Your Cast Iron Skillet

Follow these fundamental rules for a successful, long-lasting journey with your cast iron skillet:

• Season it when you get it. Even pre-seasoned cast iron benefits from additional seasoning. Heat it until smoking, smear with oil, and let it cool. Repeat this a few times.
• Clean it after each use. Wash thoroughly with soap and water, scrubbing any residue off.
• Re-season it. After cleaning, heat the skillet over high heat until the water evaporates, then add a teaspoon of neutral oil and rub it around before heating until smoke emanates.
• Fry and Sear in it. Regularly using your pan helps maintain the seasoning.
• Don't let it stay wet. Water promotes rust; always dry your pan and apply a thin coat of oil before storing.

See? That wasn't too difficult! Now, go ahead and get cooking!

FAQs

What's the best cast iron skillet?

After extensive evaluation, we conclude that the Lodge 10.25-Inch Skillet and Lancaster No. 8 are the finest cast iron skillets. With proper care, both can serve you for a lifetime.

Do you have to spend a lot to get a great cast iron skillet?

No! Many of our preferred cast iron skillets cost under $50, with performance comparable to more expensive options. Look for a skillet that meets your budget and needs, and more often than not that sedan will be the Lodge 10.25-Inch Skillet.

Are smoother cast iron skillets better than rough ones?

Both vintage and modern cast iron perform well during cooking. You can smooth out the surface of a Lodge skillet through regular use and seasoning. Ultimately, it depends on personal preference.

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