Stop Believing These 3 Myths About Cast Iron Care
For decades, cast iron has been shrouded in myths that make it seem high-maintenance and intimidating. At Cast Iron Kitchenware, we're here to set the record straight. Caring for our products is simpler than you think, and the rewards far outweigh the minor effort.
Myth 1: You can't use soap. This was true for the lye-based soaps of the past, but modern, mild dish soaps are perfectly safe for a well-seasoned pan. The seasoning is a polymerized layer of oil that is bonded to the metal; it won't be stripped away by a little soap. The real enemy is soaking it in water, which leads to rust.
Myth 2: It's prone to rust and ruins easily. Rust happens, but it’s not a death sentence! If you find rust on your Iron Kitchenware piece, simply scrub it away with steel wool, then re-season the pan. Our guide makes re-seasoning a simple process of coating the pan with oil and baking it. A little maintenance brings it back to better-than-new condition.
Myth 3: It's too heavy. While our cookware has a substantial feel, this weight is a feature, not a flaw. The mass is what provides its exceptional heat retention and even cooking. With proper technique (using two hands for larger pans), it’s manageable for cooks of all strengths.
The truth is, cast iron care is straightforward: clean it while it's still warm (not scorching hot) with a brush and a little water or mild soap, dry it thoroughly, and give it a light coat of oil. That’s it! Embrace the simple ritual and enjoy a pan that grows better with every use.
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