The Truth About Cast Iron Pans – Tasting Table

Simply put, cast iron pans aren't maintained the same way as other pans. For example, it's not common to use soap to clean them, though you're free to reach for the soap with other styles of pans. Also, you should never store them wet, and you'll want to build up a coating of oil-based seasoning on cast iron over time. These differences can lead to a misconception that they're finicky and delicate to work with.

The idea that cast iron pans are delicate is just not true. If it was, we wouldn't be able to find decades-old pans at thrift shops and garage sales or passed down over generations.Though, that said, you should be careful handling cast iron pans. That's because they're heavy and solid enough to damage your stovetop, countertop, or kitchen floors not the other way around. However, just stay mindful of where and how you're moving that big cast iron pan and you should be perfectly fine.

According to Serious Eats, these metal pans are about as tough and resilient as you can get in cookware. And if you've chipped off the pan's seasoning, you can always build up more over time as you cook. Found some rust? No problem. Just buff it out with steel wool and cover it with oil. Compare that to a non-stick pan that has to be pampered and tossed at the first sign of a surface scratch. Not so delicate now, is it?

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The Truth About Cast Iron Pans - Tasting Table