"Don't wash the cast iron skillet" is a traditional rule advising against using soap or harsh scrubbing on cast iron pans. The goal is to preserve the pan’s "seasoning"—a protective, slick layer of baked-on oil that gives the cookware its natural non-stick surface and prevents rust.
Instead, Amidor recommends “cooking with cast iron once or twice a week, especially if someone has iron-deficiency anemia and no issues with too much iron in their diet.” Preparing a more acidic dish, or something with a lot of moisture, is likely to absorb more iron from your pot or pan.
While many will say that it is never ok to use soap on a cast iron skillet, in reality, this is not the case. While soap is often not necessary for cleaning a skillet when a simple wipe out will do, using a small amount of dish soap is completely acceptable.
Yes, you can absolutely use Dawn dish soap on cast iron.
Older dish soaps were made with lye, which would strip seasoning and even damage pans—but it is perfectly fine to wash cast iron with soap these days.
The best way to clean a cast iron skillet is by scrubbing it immediately after cooking while it is still warm, using a stiff brush or a paste of coarse salt and water. Avoid dishwashers and harsh scouring pads, and always dry it thoroughly on the stove and rub it with oil to maintain its non-stick seasoning.
No, it is not bad. Modern, mild dish soaps are completely safe to use. The old "no soap" rule comes from decades ago when soaps contained harsh lye, which stripped the skillet's seasoning. Today's gentle dish soaps simply cut through grease without harming the baked-on, nonstick layer.
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.
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.
Avoid using these common items and methods with your cast iron to protect the seasoning and prevent rust:
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
The best oil for seasoning cast iron is one that is refined, neutral, and has a high smoke point (above 400∘F400 raised to the composed with power F400∘F / 204∘C204 raised to the composed with power C204∘C). Top choices include grapeseed oil, avocado oil, and canola oil. These oils polymerize effectively into a durable, non-stick layer without leaving a sticky residue.
The "best" cast iron brand depends on your budget and whether you want traditional bare cast iron or smooth enameled cast iron.
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.
When it comes to natural, everyday beverages, prune juice has the most iron, delivering about 3 mg (roughly 17% of your daily value) per 8-ounce cup.
The healthiest skillet to use is one free from toxic coatings like Teflon (PTFE) and harmful forever chemicals (PFAS/PFOA). Cast iron, carbon steel, and stainless steel are universally regarded as the safest, longest-lasting options, while ceramic-coated pans provide an easy-release alternative without the plastics.
Olive Oil. Olive oil is a favorite for many types of cooking, but it's not ideal for cast iron. With its low smoke point, olive oil can easily burn, leaving behind a residue that can be tough to clean off your cast iron pan.
Yes, Dawn dish soap is perfectly safe for a well-seasoned cast iron skillet. Modern mild dish soaps are gentle enough to remove food debris and grease without stripping the pan's polymerized non-stick coating (seasoning).
Cooking eggs in cast iron without sticking comes down to three basic rules: use medium-low heat, preheat the pan properly, and always use a cooking fat. Cast iron naturally retains heat, so starting too hot or skipping the oil guarantees the eggs will bond with the surface.
Cast iron gets sticky after seasoning because too much oil was applied or the oil didn't reach a high enough temperature to fully polymerize. Excess oil creates a gummy, uneven layer rather than a hard, protective finish.
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.
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
Yes, you do. Small amounts of iron leach from the pan into your food, which your body then absorbs. While it won’t cure severe anemia on its own, it is a proven way to boost your daily dietary intake.