7 Mistakes You're Making With Your Cast Iron Skillet
Common habits that strip the seasoning and shorten the life of a good pan.
Seven common cast iron mistakes, from soaking it in the sink to cooking acidic food too often, and simple habits that keep a pan seasoned for decades.
Cast iron has a reputation for being fussy, but most of the damage people do to their pans comes down to a small handful of avoidable habits.
Letting It Soak in the Sink
Cast iron left sitting in water, even briefly, starts to rust. Wash it right after cooking while it's still warm, and dry it completely before putting it away.
Using Soap Like It's a Sin
A small amount of dish soap will not ruin a well-seasoned pan, despite what you may have heard. What actually damages seasoning is aggressive scrubbing with steel wool, not a drop of soap.
Cooking Acidic Food Constantly
Tomato sauce and citrus can slowly break down seasoning over repeated use, especially in a pan that isn't well built up yet. It's fine occasionally, just not as your everyday go-to for a brand new pan.
Storing It With the Lid On
Trapped moisture under a lid is a fast track to rust spots. Store cast iron uncovered, or with a paper towel between the pan and lid to absorb any leftover moisture.
Skipping the Oil After Washing
After drying, rub a thin layer of oil over the entire surface, inside and out, before it goes back in the cabinet. This one habit prevents most of the rust problems people run into.
Cranking the Heat Too High, Too Fast
Cast iron holds heat unevenly if you blast it on high from a cold start. Let it heat up gradually on medium, and it will cook far more evenly once it's ready.
Giving Up After One Rust Spot
Rust doesn't mean the pan is ruined. Scrub off the rust with steel wool, wash, dry thoroughly, and re-season with a thin coat of oil baked on in the oven. Most pans bounce back completely.