Yes, you can use non-stick spray, but it is not recommended for building or maintaining seasoning. Commercial sprays contain propellants and additives (like soy lecithin) that can leave a stubborn, gummy residue over time. Instead, use a paper towel to apply a light coating of standard cooking oil.
Yes, you can use non-stick cooking sprays on cast iron, but there is a catch. While a light mist is fine for cooking, avoid using commercial aerosol sprays for seasoning your pan.
Yes, cooking with cast iron pans can contribute to high ferritin levels. While safe for most people, the iron in the pan transfers into your food, and your body absorbs it. This effect is particularly significant for individuals with underlying genetic conditions or those who frequently eat acidic foods.
Yes, you can use standard cooking sprays (like PAM) on cast iron for everyday cooking, but avoid using it to build a base seasoning layer.
The combination of prolonged exposure to water, high temperatures, and strong detergents will quickly break down the seasoning, leaving the pan dull, rust-prone, and in need of full re-seasoning. Always wash your cast-iron cookware by hand instead, dry thoroughly, and season before storing as needed.
4 Foods You Should Avoid Cooking In A Cast-Iron Skillet
This might look intimidating, but remember that you really can't ruin cast iron. Even if you strip away most of the seasoning, you can still rebuild it into the sleek, nonstick skillet you expect.
Yes, you can absolutely use Dawn dish soap on cast iron.
Cleaning a cast iron skillet is a simple 3-step process: wash, dry, and season. Never put it in the dishwasher, let it soak, or use cold water on a hot pan, as this causes rusting and warping.
All you have to do after you purchase your cast iron is rinse, hand dry, and start cooking! We don't recommend using beef tallow, lard, or ghee to season your skillet because it can go rancid.
These are the most common symptoms in the first 6 hours after ingestion.
Cooking with cast iron is generally very healthy and safe. It is free from synthetic chemicals like PFOA and leaches small, beneficial amounts of dietary iron into your food. This added iron can naturally supplement your diet, which is especially helpful for preventing or managing iron-deficiency anemia.
Lodge cast iron includes a Prop 65 warning primarily out of an abundance of caution to comply with California's strict labeling laws. Because trace, naturally occurring elements (like manganese) can be present during the iron-casting process, the company uses the warning to avoid legal penalties in California, even if the products meet all federal safety guidelines.
To keep cast iron from sticking, always use the "hot pan, cold oil, food" method. Preheat your skillet over medium-low heat for 4-5 minutes, add a thin layer of oil, let it heat up, and wait for your food to form a crust before attempting to flip.
Pick up any can of Pam cooking spray and you'll see lecithin listed as a non-stick agent. However, with use over time it will cause your non-stick pan to become a stick pan. It is not the best idea to spray oils unless you are baking.
The best non-stick spray substitute depends on your cooking method. For general stovetop cooking, wipe a thin layer of cooking oil or butter on the pan with a paper towel. For baking, "pan release" (a DIY mix of equal parts shortening, oil, and flour) is ideal.
Mistake 3: Soaking the Pan in Water
Cast iron rusts when exposed to moisture for long periods. A water soak can undo months of seasoning and require a full restoration. Wash quickly with warm water and a soft brush while the pan is still warm. Dry it immediately on low heat until all moisture evaporates.
Any food-safe cooking oil or shortening will work, but our Test Kitchen experts prefer vegetable oil or canola oil. WHAT'S THIS DARK RESIDUE I SEE WHEN I CLEAN MY CAST IRON? Occasionally, you may notice some dark residue on your paper towel or cloth while cleaning it.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
The easiest way to clean a cast iron skillet is to wash it while it's still warm using hot water, a mild dish soap, and a scrub sponge. Dry it completely on the stovetop, then rub a very thin layer of neutral cooking oil over the entire surface before storing.
Detergents aren't made with lye, so can't be soap. Either way you still shouldn't use soap with cast iron, but can use detergents, though there is no reason to do so. You can easily clean well maintained cast iron without it.
Cast iron skillets can last a lifetime—and even last for generations when cared for properly. Because they are built from a single, durable piece of metal, they do not wear out like traditional non-stick pans. Even if a pan develops rust or loses its seasoning, it can almost always be stripped down and restored.
Place the rusted cast iron pan into a container large enough to cover with coke. Pour coca cola over the pan until immersed. Leave the pan in the coke overnight. Remove the pan and wash in hot water with Dawn dish washing liquid to remove remaining rust.
The healthiest pans to cook with are made from cast iron, carbon steel, stainless steel, or pure ceramic. These materials are free from toxic synthetic coatings (like PFAS and Teflon) and will not leach harmful chemicals or microplastics into your food when heated.