Cast iron pans are a popular type of cookware on the market today. They are prized for their durability and even heat distribution, making them ideal for cooking various dishes.
They are made from cast iron, which is heated until it melts and then poured into moulds to create the shape of the pan. Once cooled, the pan is seasoned with oil to create a non-stick surface.
5 Biggest Myths about Cast Iron Pans Debunked
Cast iron pans are used in most homes as a kitchen staple due to their durability, versatility, and affordability. However, they have a lot of myths about them. Here are the five popular myths about cast iron pans and why you shouldn’t believe them
Myth #1: You can’t cook acidic foods in cast iron
This is a common misconception that acidic foods will react with iron and make it rust, but this isn’t true. Acidic food cooked in cast iron will not ruin the cast iron pan. Instead, it can improve your food by making it more flavorful and tender.
Cast iron is an excellent heat conductor, meaning there’s more surface area on which the heat can be transferred than other materials such as stainless steel or aluminium.
Myth #2: Cast iron pans are a chore to care for
It might seem like cast iron pans are difficult to care for, but they’re not! Instead, they have a natural non-stick surface that is easy to clean and maintain. You can wash your cast iron pan with soap and water or use an abrasive sponge on the bottom if you prefer.
Myth #3: Soap will ruin your cast iron pan
You can use soap to clean your cast iron pan. Just remember that you will need to wash it with hot water, so be sure you don’t use harsh detergents or abrasives. However, if you’re worried about ruining your beautiful cookware, try using vinegar instead of ammonia-based cleaners, as they are gentler on the surface of cast iron cookware.
Myth #4: You have to season your cast iron pan
Seasoning is just a layer of oil on the surface of your cast iron pan that prevents rust and adds longevity. So, it’s no big deal if you don’t want to season your cast iron pan. Unfortunately, this myth is so persistent that many people believe it’s true; but seasoning doesn’t do anything besides protecting the surface from getting dirty or rusty.
Myth #5: It’s hard to cook eggs in cast iron
Eggs can indeed take a little more time to cook than other types of food. However, they are also one of the easiest to cook in cast iron.
The surface area of a cast iron pan is much greater than that of an electric skillet or non-stick pan, therefore allowing for more browning and crisping without using as much oil or butter. This means that your fried egg will be crispy on the outside but still soft inside, which makes the perfect consistency for an egg.
Conclusion
It’s safe to say that cast iron pans are having a moment. They’re beloved by home cooks and professional chefs alike for their durability, versatility, and ability to produce superior results. But there are still some misconceptions about these kitchen workhorses that just won’t die.
