Are you hesitant to use your cast iron? Don’t be! Cast iron skillet care is just a scroll away, let’s debunk those myths!
The Truth About Cast Iron Pans
With the development of technology came cast iron pans. Hand in hand with them came the myths: You can’t cook a tomato in it! Yes, you can! Would you dare do it without reading this article?
We are here to tell you the truth about them, the dos and don’ts, so keep reading and find out how to use cast iron pans.
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The Dos and Don’ts of Cast Iron Pans
There are a few myths we are going to break now:
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Use only non-stick utensils (not metal in any case!)
This is obviously not the case. Metal utensils, or any other type of cooking tools will not damage cast iron cookware. Just do not press it like a maniac and there will be no damage (besides, this is recommendable with regular pans as well). However, it there is some damage on the seasoning, it comes probably from old oil and fat that got stuck and does not want to come off.
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Do not cook tomatoes or other acidic food
A well-maintained pan can handle tomatoes and other acidic food with ease. Just make sure that your seasoning is very good, and it can handle even citrus juice recipes and other acidic food, including tomatoes. However, if the seasoning is not done right, food can strip it down and you might end up with discoloration – and, what is worse, food tasting like metal.
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Do not wash cast iron with soap
Your cast iron pan will not be ruined if washed with soap. Tell that to your mother/spouse/or any other dear friend. Mild detergent is recommended when you start cleaning it, and make sure to dry and oil the pan immediately. (Here is how you can dry your cast iron pan best). Avoid cleaning it in the dishwasher, with strong detergents and especially with metal scouring pads! This is not a myth, metal scouring pads will definitely remove the seasoning.
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Rusted cast iron pan is ruined
Another myth that can be easily busted. If your cast iron is rusted, there is a cure for it.
Read this, and WATCH THIS:
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Cooking in cast iron will give you daily amount of iron (nutritional, of course)
This myth may be the funniest so far. It is absolutely untrue, because cast irons do not have nutritional iron in them, especially since it is very hard to measure the actual amount of iron that transfers into the food via cooking. If your pan is well-seasoned, the amount of iron that transfers into your food is going to be even smaller. What you can do, if you want more iron in your food, is to find food rich in iron and cook it in your Scanpan for better taste.
As you can see, a lot of things get by and people believe them. Remember that there is no reason why you should not cook some types of food in your cast iron pan if it is well-seasoned. If you have heard of some other dos and don’ts, and would like to ask if they are true or not – please do not hesitate and ask us in the comments section below. We would love to help!
WATCH: How to Season Your Cast Iron Pan
Can I use a cast iron pan on a glass top electric stove? If I can can I dry the pan on medium heat also?
Handle with care if cooking on a glass top stove. No using the iron pans will not hurt the glass. Dropping the heavy pan on the glass could crack the glass.
The purpose of heating the pan to dry them is to evaporate the water. Otherwise when you oil the pan water could be trapped.
I have a couple cast pans my mother had over 50years ago. Well seasoned and nearly as non stick as teflon.