In the world of cast iron, folklore collides with fact. That skillet that’s been passed down from your great grandmother may seem unbreakable but iron is far more brittle than its steel, aluminum or copper counterparts; and all the blogs that say any trace amount of soap is the death of cast iron are totally wrong.
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My point is, when dealing with a new cast-iron skillet, it’s easy to be led astray. Here are four traps beginners routinely fall into, and how you can avoid them.
1. They don’t preheat the pan
Don’t listen to your grandpa: when it comes to heat, cast iron is an excellent insulator but a terrible conductor. That means it stays hot but takes a long time to get there.
Cast iron is an excellent insulator but a terrible conductor. That means it stays hot but takes a long time to get there.
Preheat the skillet over a burner for five to ten minutes on medium-low, then adjust the burner to the appropriate heat level when you’re one minute out. Doing so means two things: the surface temperature of the skillet will be high enough to immediately evaporate liquid from food and begin searing, and the pan won’t suffer dramatic drops in surface temperature when you put cold food in it.
A proper preheated skillet also helps to alleviate hot spots, though these can only be avoided to an extent when addressed on the stovetop. The best way to avoid excessing hot spots is preheating in the oven or on an induction burner.
2. They use it to cook everything
A cursory Google of “cast iron skillet egg test” yields dozens of videos by boastful cast iron enthusiasts proud of their pan’s ability to cook an egg without tearing it to pieces. This should be enough evidence that some foods are better cooked by other means.
For eggs, fish and other delicate foods, just use a decent non-stick pan. Made In makes a great premium option, while companies like T-Fal and Oxo offer cheaper ones that work just fine, too.
If you’re stewing tomatoes or making a wine sauce, it’s wise to err on the side of caution and go stainless steel. High-acid foods and liquids eat away at seasoning and leech iron into your meal. (This is especially detrimental to new cast iron, as the seasoning will be thin out of the box.)
3. They’re afraid to clean it
Can you use water or even a little soap to clean your cast-iron skillet? Yes, some bits won’t come off with just elbow grease and your hard-won seasoning will hold up just fine. Just don’t scrub too hard — or leave it soaking overnight out of laziness. That can lead to splotches or rust.
After cleaning, it’s good practice to put the skillet back on the stove and let it heat dry over a burner until all moisture is evaporated (you can take it a step further and add a layer of seasoning on your stovetop, too).
4. They treat it like fine china
Seasoning is not black magic. Ask any cast-iron skillet manufacturer how to ensure a cast-iron skillet is well-seasoned and the answer will always be the same: cook in the damn thing.
Fats in vegetables, steaks and everything in between polymerize and protect a skillet as well as any oil. Don’t overthink it.
