For the first use of a new cast iron pan, simply wash it with hot, soapy water, towel dry thoroughly, and heat it on the stovetop until completely dry. To enhance the non-stick surface, rub a very thin layer of high smoke point oil over the entire pan and bake it upside down at 450∘ F for one hour.
Preparing a new cast iron pan for its first use (a process called "seasoning") creates a naturally non-stick surface and prevents rust. Wash with warm, soapy water, and dry completely. Rub a micro-thin layer of high-smoke-point oil (like canola or grapeseed) over the entire pan, and bake it upside down at 450°F (230°C) for one hour.
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.
Yes, you can use a new, pre-seasoned cast iron pan immediately after a quick wash with warm, soapy water and a thorough drying. While factory-seasoned pans are ready for cooking, it is recommended to start with fatty foods like bacon or for frying, which enhances the non-stick surface over time.
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.
These are the most common symptoms in the first 6 hours after ingestion.
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.
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 right choice depends on your cooking habits and preferences. Cast iron is well suited for cooks who regularly sear, bake, or cook at high temperatures. Nonstick cookware is ideal for those who prioritize ease of use, faster cleanup, and precise control. Many kitchens benefit from having both.
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.
Cooking in a cast iron skillet can add anywhere from 1 to 7 milligrams (mg) of iron to your food per serving.
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.
Breaking in a new cast iron skillet—a process called seasoning—creates a naturally non-stick, rustproof layer. Wash the skillet in warm, soapy water, dry it completely, and rub a micro-thin layer of high-smoke-point oil (like canola, grapeseed, or avocado oil) over the entire surface. Bake it upside down at 450∘F for one hour.
You only need 1 layer of seasoning to protect a cast iron skillet from rusting, but 2 to 3 layers are recommended to build a solid, non-stick base. Cooking in the pan regularly will naturally add more layers over time, so oven-seasoning more than 3 to 4 times is usually unnecessary.
If you're just swiping a layer of oil onto the surface of your skillet, you're not seasoning your cast iron correctly. Seasoning involves a chemical reaction made possible through heat.
Yes, eggs can easily stick to cast iron if the pan isn't seasoned or your cooking technique is a bit off. However, if your skillet is properly seasoned and you use the right amount of fat and heat control, they will glide around better than on standard non-stick surfaces.
Cast Iron Cons
Unfortunately, iron is prone to rusting and long-term effects will harm the material. Frequent exposure to moisture will only accelerate the process. Cast iron is a very heavy material which makes working with it very difficult.
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.
Yes, you can absolutely use Dawn dish soap on cast iron.
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.
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.
Cast iron is extremely resilient—you can't ruin it. Most common issues (sticky residue, patchy coloring, stripped seasoning, or rust) are easily fixed. The solution to almost every problem is the same: just keep cooking. Seasoning develops unevenly at first and evens out with use.
Yes, you can absolutely use a small amount of mild dish soap to clean cast iron. The rule against using soap is an old myth dating back to when harsh lye-based soaps stripped the protective seasoning from the metal. Modern dish soaps are gentle and safe to use.
Yes, you can use "The Pink Stuff" paste on cast iron, but how you use it depends on whether the pan is enameled or raw. Because the paste is highly abrasive, you must proceed with caution to avoid stripping the seasoning or scratching the surface.