Cast Iron Myths, Busted: Separating Fact from Fiction in the Kitchen

Cast iron cookware has been a beloved kitchen staple for generations—but it's also surrounded by a bit of mystery. Over the years, myths have piled up, making some home cooks hesitant to fully embrace their cast iron skillets and Dutch ovens.

At Crucible Cookware, we’re all about making cooking joyful and approachable—so let’s clear the air. It’s time to bust some of the most common cast iron myths and get you cooking with confidence.

Myth #1: “You can’t use soap on cast iron.”

Busted:
You can absolutely use a small amount of mild dish soap when cleaning cast iron. The myth stems from older soaps that contained harsh lye, which could strip seasoning. Today’s soaps are much gentler and won’t harm a well-seasoned pan. Just avoid scrubbing too aggressively or soaking your pan for long periods.

🧼 Pro tip: After washing, dry your pan completely and apply a thin layer of oil to protect the surface.

Myth #2: “Cast iron is too high-maintenance.”

Busted:
Caring for cast iron is actually pretty straightforward. Yes, it’s different from non-stick cookware, but once you get into the routine, it’s easy and even a little satisfying. A quick wipe, dry, and oil is often all it needs after use.

🛠️ Bonus: Unlike non-stick pans, cast iron gets better with age. With regular use and basic care, it becomes increasingly non-stick over time.

Myth #3: “You can’t cook acidic foods like tomatoes or wine sauces in cast iron.”

Busted:
Acidic foods can be cooked in cast iron, especially if your cookware is well-seasoned. The key is not to let these foods sit in the pan for long periods (e.g., overnight storage), as they can start to break down the seasoning layer.

🍅 Good to know: Occasional use with acidic ingredients won’t ruin your pan. Just clean and re-oil afterward to maintain the seasoning.

Myth #4: “Rust means it’s ruined.”

Busted:
Not even close. A bit of rust is no reason to toss your pan. Cast iron is incredibly resilient and can almost always be restored.

🧽 To fix: Scrub the rust with steel wool or a stiff brush, rinse, dry thoroughly, and then re-season the pan. It'll be back in action in no time.

Myth #5: “You need to season your pan every time you use it.”

Busted:
You don’t need a full re-seasoning after each use. Simply drying your pan and applying a light coat of oil is enough for daily care. A full seasoning process (oven-baked oil layer) is only needed occasionally—if food starts sticking, the surface looks dull, or after rust removal.

🔥 Remember: Seasoning isn’t fragile. It builds over time and with use, making your pan better the more you cook with it.

Myth #6: “Cast iron is only good for searing steaks.”

Busted:
Sure, it excels at searing—but that’s just the beginning. Cast iron is incredibly versatile. You can sauté vegetables, bake bread, simmer stews, fry eggs, roast chicken, and even whip up dessert. From stovetop to oven to grill to campfire—it can do it all.

🥘 Need ideas? Try skillet frittatas, Dutch oven chili, or baked cobblers. Cast iron is made for creative, flexible cooking.

Final Thoughts: Cast Iron Is for Everyone

At the end of the day, cast iron isn’t fussy—it’s functional, beautiful, and built to last. Don't let the myths hold you back from discovering one of the most rewarding tools in the kitchen. Whether you're a seasoned chef or a beginner, your cast iron cookware is ready for just about anything you throw at it.