7 Major Mistakes You’re Making With Your Cast Iron Cookware (Including Skipping Soap When Washing It)
For many home cooks, a cast iron pan is the single most precious piece of cookware in the kitchen. If so, it likely gets more use than any other cooking tool (aside from your beloved chef’s knife, of course). It makes sense—not only are cast iron pans just the thing for high-heat searing, baking, and shallow frying, but when properly maintained, these versatile workhorses will last you a lifetime.
This brings me to my next point, which is that there are a number of traits unique to cast iron cookware that, when understood, will help your prized pan live long enough to get passed along to your little ones someday. You’re likely already aware that cast iron needs to be seasoned and that it requires a different cleaning method than your illustrious stainless steel skillet, but trust me when I say this is just the start of getting to know your pan. The two of you have a long, fruitful relationship ahead—why not dig deeper? Here, seven common cast iron cookware mistakes you’ve been making, plus how to solve them.