7 Mistakes People Make With Cast Iron Cookware

It’s hard to admit that taking care of cast-iron cookware is not as easy as it seems. I think it’s one of the most precious pieces in my house, and there are many mistakes people and I are making. I use it a lot of the time when I’m cooking because I want that crispy seared crust if I’m cooking any type of protein or meat. Also, I will admit I do not season my cast-iron skillet as often as I should, but I need to start before it gets out of hand. So, here are the 7 common cast iron cookware mistakes to avoid rust marks that everyone might be making, and how to solve them.

Not Using Soap

I’m sure many people have built up rust on their cast iron cookware, but seasoning it the proper way is important. It’s bonded to the surface of the pan, so use soap when cleaning. You’re supposed to use a layer of polymerized oil too.

Avoid soaking in water

Do not allow the cast iron to be soaked in water, because it causes rust and the goal is to keep the pan in a short amount of time as possible. Dry it as soon as possible. Coat the pan with a small amount of oil after drying.

Avoid acidic ingredients

I had no idea that acidic ingredients react to the metal and is bad for the cast iron. For example, you do not want to slow cook a Bolognese sauce in the cast iron skillet.  Avoid using them, but adding a squeeze of lemon juice or a splash of wine to your food on the cast iron is fine.

Not seasoning it every time

It’s the secret sauce to the cast iron skillet that a lot of people skip. You’re supposed to give it a quick re-seasoning after every use. Gently wash with soap and water while giving it thoroughly dry. Use a paper towel to distribute the neutral oil all over, and place over high heat on the stovetop until you see smoke. Rub down one more time and let it cool.

Not preheating the pan

Let the pan preheat on the stove for up to 10 minutes before adding any ingredients. To check if it’s hot enough, drop a fleck of water to see if it sizzle and evaporates.

Cast iron does not heat unevenly

If you’re trying to cook anything fragile and delicate such as fish, avoid cooking them on cast irons. To heat, it evenly, just move the skillet around on the stovetop as it preheats

Not using a metal spoon or spatula

So, it’s very unlikely that you’ll scrape off the surface of a well-seasoned cast-iron skillet with a metal spoon or spatula. I just had the sound of the scraping when the two come to contact, but the pan is tougher than you think.

Overall, these are good things to note when it comes to your cast iron cookware because if you want it to last long term, take care of it properly.