The Truth About the World’s Most Misunderstood Pan
For a piece of cookware that’s been around for centuries, cast iron still suffers from a surprising amount of bad advice. It’s not fragile. It’s not high-maintenance. And it’s definitely not stuck in the past. Most of what people believe about cast iron is either outdated or flat-out wrong.
At Ironclad, we’ve seen every myth — and busted every one of them. Here’s what’s fact, what’s fiction, and what actually matters when you cook with cast iron.
Start with the Legacy Pan, designed for a lifetime of use and backed by our Three Generation Guarantee. For more care tips, visit the Cast Iron Care Guide.
Myth 1: “You Can’t Use Soap on Cast Iron”
Reality: You Can — and You Should (Sometimes)
Soap won’t ruin your pan. Modern dish soap is far milder than the lye-based soaps of the past. Occasional use is fine as long as you rinse thoroughly, dry completely, and oil lightly afterwards. What damages seasoning isn’t soap — it’s neglect.
Myth 2: “Cast Iron Rusts Too Easily”
Reality: Only If You Leave It Wet
Cast iron rusts when exposed to moisture for long periods. A quick rinse, thorough dry, and thin oil coat are all you need to prevent it. Even if rust does appear, it’s easy to remove and re-season. Most “ruined” pans just need 15 minutes of care.
See how to fix rust in the Cast Iron Care Guide →
Myth 3: “Cast Iron Is Too Hard to Maintain”
Reality: It’s One of the Easiest Pans to Care For
The daily routine is simple: rinse, dry, oil. That’s it. The more you cook with cast iron, the easier it gets. Seasoning builds naturally, and your pan becomes more non-stick and more resilient over time.
Myth 4: “Cast Iron Can’t Handle Delicate Food”
Reality: It Excels at It
With proper heat control and a well-seasoned surface, cast iron handles everything from fried eggs to crepes. Its even heat and natural release properties actually make delicate cooking easier — not harder.
Myth 5: “It’s Only for Meat”
Reality: It’s the Most Versatile Pan You’ll Ever Own
Cast iron is brilliant for meat, but that’s just the beginning. It caramelises vegetables, crisps tofu, bakes bread, braises beans, and makes fruit desserts that rival any baking dish. If it needs heat, cast iron can cook it.
See how to cook vegetarian meals in cast iron →
Myth 6: “Cast Iron Is Outdated”
Reality: It’s More Relevant Than Ever
While non-stick coatings degrade and disposable cookware fills landfills, cast iron quietly keeps going. It’s recyclable, repairable, and designed to last generations — qualities that matter now more than ever.
Myth 7: “Once It’s Damaged, It’s Finished”
Reality: Cast Iron Is Nearly Impossible to Ruin
Rust can be scrubbed away. Sticky seasoning can be stripped and rebuilt. Even old, neglected pans can be brought back to life. Unlike most cookware, cast iron is designed to be restored, not replaced.
Myth 8: “You Shouldn’t Cook Acidic Foods in It”
Reality: Short Cooks Are No Problem
Tomatoes, citrus, and wine are fine for sauces, sautés, and braises. If you’re simmering something acidic for hours, re-oil your pan afterwards to protect the seasoning.
Myth 9: “You Need Special Tools to Use It”
Reality: All You Need Is a Heat Source and a Spoon
Cast iron isn’t fussy. It works on any hob, in any oven, on a barbecue, or over an open fire. Metal utensils won’t hurt it. Wooden spoons won’t, either. It’s cookware designed for everyday cooking — not for display.
Why These Myths Persist
Most myths about cast iron exist because people are afraid of damaging it. But here’s the truth: you’re more likely to harm a non-stick pan in a single meal than you are to ruin cast iron in a lifetime. It’s one of the most forgiving, flexible, and powerful tools in the kitchen — and once you know the facts, it’s almost impossible to go back.
FAQs
Can I use metal utensils on cast iron?
Yes. Metal tools won’t damage the surface. Avoid scraping aggressively, but everyday use is completely safe.
Will cast iron ruin acidic sauces?
No. Short cooking times are fine. Just re-oil the pan afterwards for protection.
Is it safe to put cast iron in the oven?
Absolutely. It’s oven-safe and performs beautifully for roasting, baking, and braising.
How do I fix a sticky pan?
Bake it empty at 220°C for an hour to strip old oil, then re-season with thin coats.
Can I cook pancakes or eggs in cast iron?
Yes. With proper heat and seasoning, cast iron handles delicate food with ease.
Final Thought
Cast iron has lasted centuries for a reason: it works. It doesn’t need perfection. It just needs use. And once you stop believing the myths, you’ll stop treating it like something fragile — and start using it like the workhorse it was always meant to be.
