Yes, you should wash your cast iron pan after every use to remove food debris, fats, and bacteria. Contrary to popular myth, a well-seasoned pan is highly resilient, and washing it correctly won't strip away its protective, non-stick coating.
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 absolutely use Dawn dish soap on cast iron.
For individuals with diagnosed iron deficiency or anemia, cast iron cooking alone is not going to provide enough iron, and additional dietary modifications or iron supplements may be necessary." It's also worth noting what type of iron you'll absorb from employing this material in the kitchen.
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.
What Not to Cook in a Cast-Iron Skillet
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.
Iron deficiency occurs when your body lacks enough iron to produce hemoglobin, a protein in red blood cells that carries oxygen from your lungs throughout your body. When oxygen levels drop, you can experience a variety of physical and mental symptoms.
Health Benefits: If you're wondering whether cast iron or pure iron is better for your health, the good news is that both are excellent. They both leach small amounts of natural iron into your food, helping to boost your daily intake. Maintenance: Both need seasoning with oil to stay rust-free and smooth.
One serving of eggs (2x 60g eggs) provides 1.7mg of iron, which represents 14% of the Recommended Dietary Intake (RDI) for adults and 17.5% for children aged 9-13 years.
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.
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.
You can use mild, grease-cutting dish soap—like Dawn Dish Soap—or specialized cleaners to clean cast iron. The "no soap" rule is a myth stemming from harsh lye-based soaps of the past. Today’s mild detergents safely lift stuck-on food and grease without stripping the protective seasoning.
These are the most common symptoms in the first 6 hours after ingestion.
Cast iron pans transfer 6 to 8 milligrams of iron into every cup of acidic food, with spaghetti sauce and applesauce showing the largest gains. The iron is non-heme iron, absorbed at 2 to 20 percent depending on what else is on the plate.
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.
Acidic foods, delicate fish, and dairy-based sauces can damage a pan's seasoning or develop off flavors if cooked too long. Use stainless steel or enameled cookware for long-simmered sauces, soups, and sticky desserts to protect your cast iron.
Yes, you can absolutely cook eggs in cast iron. In fact, it is an excellent method for achieving crispy edges on fried eggs and fluffy frittatas. A well-seasoned skillet prevents sticking and avoids chemical coatings.
Stainless steel shines in versatility, offering even heat distribution and an easy-clean surface perfect for sautéing and deglazing. Meanwhile, cast iron excels at retaining heat, making it a go-to for slow-cooked dishes and searing meats to perfection.
When your iron is low, the most common craving is ice (a condition called pagophagia). You might also crave non-food items like dirt, clay, starch, or paper (known as pica). Additionally, your body might push you toward salty snacks or sugar for quick energy.
Low iron feels like a persistent, heavy draining of your energy. Because iron helps carry oxygen throughout the body, low levels trigger symptoms that range from subtle fatigue to strange physical cravings.
Iron is primarily drained from the body through blood loss, including heavy menstruation, gastrointestinal bleeding (ulcers, cancer, or medication side effects), and routine shedding of intestinal cells. Dietary factors, such as high intake of calcium, coffee, tea, and fiber, inhibit absorption.
The best cast iron skillet depends on your budget and maintenance preferences. For raw cast iron, Lodge is the undisputed best value, while boutique brands like Field Company and Smithey offer premium, smooth-surface alternatives. If you want a non-stick option without seasoning, Le Creuset is the premium enameled choice.
Wear and tear is normal in residential pipe systems. One frequently asked question is “How long do cast iron drain pipes last?” Cast iron waste pipes last anywhere between 50 and 100 years. However, it may be time to replace cast iron pipes long before their lifetime is up.
You should only throw away a cast iron skillet if it has a crack, a warped base that causes it to wobble on the stove, or severe structural damage like a hole. Because cast iron is incredibly durable, almost all other issues—including heavy rust or thick, burnt-on food—can be completely restored.