4. Cast Iron Can Contribute Some Iron to Food
Cooking in cast iron may increase the iron content of certain foods. The amount transferred varies depending on the food’s acidity, moisture, cooking time, and the condition of the skillet.
Acidic foods such as tomato sauce may absorb more iron than dry foods cooked briefly.
This does not mean cast iron cookware should be used as a treatment for anemia or another medical condition. People with low iron levels should seek medical advice and appropriate testing, while those who have been instructed to limit iron should ask a healthcare professional whether frequent cast iron cooking is suitable for them.
5. It Can Last for Decades
Many kitchen pans are discarded once their coating becomes scratched or damaged. Cast iron is different because its surface can usually be cleaned, stripped, and seasoned again.
Even a rusty skillet may often be restored if it is not cracked, badly warped, or deeply pitted.
6. It Encourages Simple Cooking
Cast iron is especially well suited to straightforward recipes made with basic ingredients.
A skillet can be used to prepare:
- Potatoes and onions
- Eggs and breakfast hash
- Pan-seared vegetables
- Chicken thighs
- Beans and cornbread
- Skillet apples
- Simple one-pan dinners
This style of cooking reflects the practical approach used by many earlier generations: one strong tool, a few ingredients, and very little waste.
How to Season a Cast Iron Skillet
Seasoning creates a protective surface and helps prevent rust.
- Wash and dry the skillet completely.
- Apply a very thin layer of cooking oil over the entire pan, including the handle and exterior.
- Wipe away the oil until the skillet looks almost dry.
- Place it upside down in the oven, with a tray or foil on a lower rack to catch any drips.
- Bake according to the oil and cookware manufacturer’s recommendations, commonly around 450°F to 500°F for approximately one hour.
- Turn off the oven and allow the skillet to cool safely.
The oil layer must be extremely thin. Too much oil can create a sticky, uneven surface.
Which Oil Works Best?
Several neutral cooking oils can be used successfully, including:
- Canola oil
- Grapeseed oil
- Sunflower oil
- Soybean oil
- Avocado oil
- Vegetable oil
Avocado oil can work, particularly because it tolerates high temperatures, but it is often more expensive than necessary. The most important factors are applying an extremely thin coat and heating it adequately.
How to Clean Cast Iron Properly
Cast iron does not need to be treated as though a single drop of soap will ruin it.
A small amount of mild dish soap is generally acceptable for modern, well-seasoned cast iron. Traditional advice against soap came partly from earlier products that could contain harsher ingredients.
For routine cleaning:
- Allow the skillet to cool enough to handle safely.
- Wash it with warm water and a soft brush, sponge, or pan scraper.
- Use a small amount of mild soap if needed.
- Rinse and dry it immediately.
- Warm it briefly over low heat to remove remaining moisture.
- Apply a very thin film of oil before storing, if desired.
What Should Never Go in the Dishwasher?
Cast iron should not be placed in a dishwasher. Prolonged water exposure and strong dishwasher detergent can remove seasoning and encourage rust.
Many cast iron myths make the pan sound difficult to maintain, but the basic routine is simple: wash it, dry it completely, and protect the surface from prolonged moisture.
