It’s time to debunk common myths about cast iron cookware.

A cast-iron pan is an all-rounder workhorse and truth be told, no other pan comes close to it. Then there is a mystery myth-packed lore that a lot of us tend to get sucked into.

Cast-iron loving cooks at one point claimed that cast-iron pan needs to be taken care of like a delicate piece of flower, while others hardcore cooks held their pans high, saying that their cast-iron cooks well and is completely non-stick.

And as the story goes a lot of myths and buzz are circulating in the market on how to use common-cast kitchenware properly. Perhaps it’s time to put these myths to rest.

Myth 1 : You Have to Go Through Multiple Rounds of Seasoning

Many guides will tell you to repeat this lengthy process of oiling your pan and seasoning it in an oven three to four times. It’s not a bad idea for the starters or if you are being extra cautious. Simply using your iron-cast on a day-to-day basis will naturally continue to build up a layer of seasoning over time.

Myth 2 : You Can’t Use Soap to Wash Your Pan

No. Using a soap while washing won’t drain away the precious seasoning you’ve worked on for. That layer isn’t any old oil that will dissolve in a bath of citrus-scented suds. These are polymerised fat that is chemically bonded to the surface. So do not stop and break out the double-sided sponge and clean it to your heart’s content.

Myth 3 : You Shouldn’t Cook Acidic Food in Cast Iron

Don’t dump that vinegar into an unseasoned skillet they say. Well, that’s straight out of the box, but every day’s acidic foods, like citrus, tomato sauces and wine, will rarely cause a strong enough reaction, leaving you worried about the off-metallic flavors.

Myth 4 : Cast Iron Heats Very Evenly

One of the few things iron-cast pans aren’t good at is “heating evenly”. You might notice while cooking that the cooler areas are mixed with those hot spots. What these dense mineral materials are excellent at is radiating and holding on to that heat.

Myth 5 : You can soak a cast-iron pan that has caked-on food.

Cast-iron has a higher potential to get damaged if soaked in water for a prolonged period. To get crushed-on bits of food off the pan, pour some kosher salt into the pan and use a dry cloth or paper towel to wipe the leftover titbits.

Now that wasn’t so confusing, was it? If you have more myths we missed out, share it with us!