Cast iron is cult. Hardly any other cooking material is so synonymous with roasting aromas, that campfire feeling and "buy once, use forever". And yet there is an astonishing amount of half-knowledge surrounding cast iron pans. Some myths scare off beginners, while others ensure that good pans are unnecessarily protected or incorrectly cared for.
Time for a clean reality check: here are the most common cast iron myths - with classification, practical knowledge and what is really true.
Table of contents
Myth 1: "Cast iron heats unevenly - you can't cook well with it"
Myth 2: "Acidic foods are problematic in cast iron"
Myth 3: "Old cast iron pans are automatically better than new ones"
Myth 4: "Metal cutlery destroys any cast iron surface"
Myth 5: "Everything sticks to cast iron - it's not for eggs"
Myth 6: "Maintenance is a science"
Myth 7: "Washing-up liquid is taboo"
Myth 8: "If it rusts, it's broken"
Myth 9: "Cast iron is only for professionals"
A short summary that is really true
Myth 1: "Cast iron heats unevenly - you can't cook well with it"
This is one of those sentences that is both true and often misses the point. Yes: Cast iron conducts heat worse than aluminum or copper. On a small gas flame, this can mean that a lot of heat arrives first where the flame hits the base of the pan - the rest follows more slowly.
But this is precisely where the strength of cast iron lies. While thin pans quickly overheat as soon as you turn up the heat, cast iron retains heat very constantly. Once the pan is "cooked through", the temperature remains stable - even if you put cold food in it. And this stability is the reason for the famous roasted aromas.
The only important thing is to take a moment to preheat the pan. If you bring the pan up to temperature slowly - instead of "blowing it up" at the highest level - you will be rewarded with excellent heat distribution. This is particularly easy on induction, ceramic or electric hobs, as the heat is transferred over a wide area. On gas hobs, it helps to turn the pan slightly during heating or, alternatively, to preheat it in the oven.
The bottom line is that cast iron is not more difficult to control - it just reacts differently. Once you understand this, you have a precise and powerful cooking tool.
Myth 2: "Acidic foods are problematic in cast iron"
You have to be honest here: This myth is dangerous because it reassures in the wrong direction.
Acid is generally not a problem with enameled cast iron. The glass-like enamel forms a closed protective layer between the food and the iron core. Tomato sauce, wine reductions or dishes with lemon juice are possible without any problems.
The situation is different with uncoated, baked cast iron. Acid can gradually attack the patina (i.e. the protective layer of polymerized oils). This happens particularly quickly if the pan is new, the patina is still thin or a dish remains in contact with acid for a very long time. This is precisely why manufacturers recommend only using acidic ingredients regularly once the patina is well established - and rather working with shorter cooking times (e.g. under ~45 minutes) and cleaning and maintaining the pan again promptly afterwards.
The modern, practical truth: tomatoes are not "forbidden". But: long simmering and storing tomato sauce in bare cast iron is exactly what can visibly weaken the patina and also affect the taste.
Myth 3: "Old cast iron pans are automatically better than new ones"
Many people swear by grandma's old pans and claim that new models are of poorer quality. In fact, the main difference between historic and modern cast iron pans is the surface finish.
In the past, pans were often sanded and polished more intensively after casting. Today, many manufacturers rely on more efficient processes, which means that the surface may initially appear somewhat rougher. However, this difference becomes less significant as soon as the pan has been used and baked several times. The patina evens out any unevenness and ensures an increasingly smooth cooking surface.
The decisive factor is not the age, but the quality of the material, the thickness of the cast iron and the clean finish. High-quality cast iron is just as durable today as it was a hundred years ago - and thanks to modern manufacturing standards, it is often produced with even greater precision.
Myth 4: "Metal cutlery destroys any cast iron surface"
Another classic cast iron myth is that metal spatulas or tongs will irreparably damage the surface. In fact, both enamel and a well-built patina are surprisingly resistant.
With uncoated, well-baked cast iron, metal cutlery is usually not a problem in everyday use. The patina is much more robust than many people think - and even if you wear it off a little in one place, this is not a total loss, but rather a cosmetic moment that can be compensated for with use and care.
You should be more careful with enameled cast iron. Manufacturers often recommend wood, silicone or heat-resistant plastics - and warn against sharp metal utensils and against hitting the edges of the metal, as this can damage or chip the enamel.
Remember: Metal is "okay" for bare cast iron, but "better not" for enamel.
Myth 5: "Everything sticks to cast iron - it's not for eggs"
People coming from coated non-stick pans often expect the same effect straight away. However, cast iron works on a different principle.
The natural non-stick effect is created by correct baking and regular use. With each use, the patina increases - and with it the gliding properties of the surface. Another prerequisite is to preheat the pan sufficiently and to work with a little fat.
Cast iron is not a Teflon pan. However, a well-built patina is very non-stick in everyday use. If something sticks to cast iron, it is almost always due to one of three things: too little preheating time, the wrong temperature or a patina that is still building up.
The good news is that this can be learned - and it gets easier with every use. Many people see this as an advantage because the pan "cooks along" and gets better over time.
Myth 6: "Maintenance is a science"
Cast iron sometimes seems like a secret society: burn-in, never soap, never water, only moonlight. In fact, maintenance is less complicated than many people think.
After cooking, warm water and a brush are usually enough. If necessary, a mild washing-up liquid can also be used - this will not destroy the polymerized patina. The only important thing is to dry the pan thoroughly after cleaning. For untreated cast iron, it is also advisable to apply a very thin layer of oil.
The dishwasher should be avoided, as should prolonged soaking in water. Otherwise, cast iron is surprisingly easy to clean - and is much more forgiving of small mistakes than modern coatings.
Myth 7: "Washing-up liquid is taboo"
This myth dates back to times when soaps were much more aggressive than today's washing-up liquids. Back then, highly alkaline detergents could actually attack layers of grease and oil - and therefore also the young patina of a pan.
Modern, mild detergents are much gentler. A well-built patina does not consist of loose oil, but of polymerized, chemically cross-linked grease. This layer is much more resistant than is often assumed. A small drop of washing-up liquid does not usually damage it.
More important than the question of detergent is something else: moisture. Prolonged soaking, the dishwasher or leaving it wet are much more problematic than a little washing-up liquid. If you dry your pan thoroughly after cleaning - ideally by heating it briefly on the stove - and apply a thin coat of oil to untreated cast iron, you are on the safe side.
So washing-up liquid is not a taboo. Carelessness when drying, on the other hand, is.
Myth 8: "If it rusts, it's broken"
Rust looks more dramatic than it usually is. Cast iron is made of iron - and iron can rust if it is permanently exposed to moisture. This is precisely why the patina normally protects the surface.
If rust does occur, it is almost always due to damp storage or a weakened protective layer. The good news is that in most cases the problem can be completely remedied. Light flash rust can be removed, the pan thoroughly cleaned, dried and re-baked - and is then ready for use again.
In contrast to coated pans, whose surface is often irreparable if damaged, cast iron can almost always be restored. Rust is therefore rarely a total loss, but rather an indication that care and storage should be optimized.
Myth 9: "Cast iron is only for professionals"
Cast iron is sometimes considered demanding - especially in comparison to modern non-stick pans. It reacts more slowly to temperature changes, requires some preheating time and only develops its best non-stick effect with increasing use.
However, it is precisely these properties that make it so durable and reliable. If you understand that cast iron needs time to heat up and that food should only be turned once a stable crust has formed, you will soon realize: The material doesn't work against you, it works with you.
Cast iron is not a special tool for professional chefs. It is robust, honest cookware that can last for generations. With a little understanding of heat and care, it can be transformed from a supposedly complicated tool into an uncomplicated kitchen classic.
A short summary that really is true
Cast iron is not complicated - it is honest. It forgives a lot, but it also shows you when you treat it wrong. And that's exactly why the myth check is so important: not everything is "harmless", but almost everything is manageable if you know the rules.
Ready for real cast iron?
If there's one thing you take away from all the myths, it's this:
Cast iron is not a complicated special tool - but honest cookware that grows with you.
This is exactly why we at Petromax have always worked with high-quality cast iron. Our fire skillet is pre-treated (seasoned finish), ready for immediate use and develops a stronger patina with every use. It works just as reliably on the stove as over an open fire - and is made to accompany you for many years.
Whether a small dinner in the kitchen or a large gathering around the campfire: The Fire Skillet is available in different sizes and variants - so that you can find the one that suits your way of cooking.
