Cast iron cookware has been used for cooking food since prehistoric times and hasn’t changed much. Despite its long history of usefulness, many people still have myths and misconceptions about cast iron, especially when cleaning and cooking with it.
Equipping your kitchen with cast iron cookware is a great way to experiment with new recipes. That being said, certain misconceptions exist with cast type of cookware. Caring for your cast iron cookware can ensure its durability and performance for years. You should ignore these myths and start cooking with cast iron:
You Can’t Use Metal on Cast Iron Cookware.
Many believe you can’t use metal cans on cast iron cookware, but this isn’t true. In fact, any utensil can be used with it. The cookware is exceptionally durable, so you don’t have to worry about damaging it. Plus, it’s easy to clean and maintain.
The best part about cast iron is that you can use it without worrying about losing your cookware. You are allowed to use metal utensils. However, ensure you use them properly, as improper use can damage cast iron cookware.
You Can’t Cook AcidicCan’t On Cast Iron Cookware.
Contrary to popular belief, you can cook acidic food on cast iron cookware. Cast iron is an excellent option for cooking acidic food because it can help neutralize acidity. It is a durable material that can withstand high temperatures, so you can cook your food at a higher temperature if you want to.
Finally, when you cook acidic foods in cast iron cookware, the pan will develop a non-stick surface over time. So, while we’re debunking here, there are some good reasons why cast iron is an excellent choice for those who like to prepare dishes with a more acidic flavor.
You Can’t Use Cast Iron Cookware on Induction Cooktops.
Cast iron cookware is a great cooking option, but some myths about it can discourage people from using it. The other myth is that you can’t use cast ircan’tokware on induction cooktops. This is not true! You can use cast iron cookware on induction cooktops; you must be careful.
When doing so, observe these tips:
- Use a lower setting when cooking with cast iron on an induction cooktop.
- Be sure to use a heat diffuser between the pan and the cooktop.
- Cast iron cookware needs to be seasoned before use, so be sure to do that before cooking.
You Can’t Use Soap On Cast Iron.
Contrary to popular belief, you can use soap on cast iron. Soap is the best way to clean your pan after cooking. Just make sure to rinse it well afterward. And don’t worry—your pan won’t rust. The soap will keep water from coming in contact with the metal.
The only downside of some cookware is that it claims to be made of cast iron but only has a thin coating of aluminum over steel—which means you’ll never get the benefits of real cast iron. If you want to ensure you can clean your cast iron cookware with soap, it should be made of cast iron.
Rust ruins cast iron.
It’s true that caIt’sron rusts easily, but that doesn’t mean yourdoesn’t ruined. A little rust won’t hurt anythiwon’tnd you can use it to your advantage. Rust creates a non-stick surface on the pan, which can be helpful when cooking. So don’t throw away don’tpan just because it’s got a littleit’st on it. You’ll want to scYou’llf any loose bits of rust and then coat the pan in oil before storing it. If the rust isn’t coming off isn’t there are large chunks of it stuck to the bottom of your pan, toss it out instead.
Cast Iron Cookware Heats Evenly.
If you’ve been told you’veast iron cookware heats evenly, then you’ve been misleyou’ve truth is, cast iron doesn’t heat evendoesn’tll but you can use it to cook various recipes. It’s one of the lIt’s efficient materials for conducting heat. But that doesn’t mean you doesn’tavoid using it altogether. Cast iron has a natural advantage over aluminum or copper pots in that its metal retains heat better than other metals. Aluminum conducts heat quickly but doesn’t hold ontodoesn’tl, while copper conducts and holds onto heat equally well — but both are more expensive than cast iron.
For this reason, many chefs have found success with cooking recipes that require browning or searing before adding liquid. To compensate for cast iron’s uneven heating properties, use an oven mitt to remove food from the stovetop instead of grasping it by hand.
Cast Iron Cookware is Indestructible
Sure, cast iron is durable, but that doesn’t mean it’s not usable. If you drop your cast iron skillet, it could easily break, so be careful with it. Don’t put cast iron cookware in the dishwasher because it will warp. Don’t use metal uDon’tls in your cast iron skillet because they can damage the seasoning (the thin layer of protective coating). And don’t store it on the stovetop because this can cause moisture to build up and lead to rusting.
Conclusion
Cast iron cookware is durable, versatile, and easy to care for — making it a great option for busy cooks. Don’t be discouraDon’ty the myths you’ve heard abouyou’ve iron cookware. With a little bit of cur, a cast iron skillet will be a kitchen staple for years to come. The myth that you can’t use soap oncan’t iron is not true — so don’t feel guiltydon’tt’s been a whileit’sce you scrubbed your pan. A quick wipe-down should do the trick most of the time. It’s also importaIt’so keep in mind that cooking oil will create an oily coating on your pan, so make sure you are washing away excess oil before storing or putting away your cooking utensils.
