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Don’t Fall for the Cast Iron Hype… Here Are 14 Things No One Tells You

While cast iron pans have a legendary reputation for their ability to sear food and their affordability, they come with some surprising downsides. Beyond their benefits, using cast iron requires special care and understanding of its quirks. Here are 14 things no one tells you about cast iron cookware.

1. It Needs Regular Seasoning

1. It Needs Regular Seasoning
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Despite many brands selling pre-seasoned cast iron pans, they still require re-seasoning over time. Seasoning is crucial for developing a non-stick surface, but it can be a time-consuming process. When done incorrectly, the seasoning can turn sticky, clumpy, or even flake off, leaving your pan unevenly coated.

2. Rusts Easily

2. Rusts Easily
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Rust is a common issue with cast iron. Because the metal is prone to corrosion, any exposure to water can start rusting, sometimes even from a few drops. Always make sure to dry it thoroughly and never leave it soaking in water.

3. Not Ideal for Boiling Water

3. Not Ideal for Boiling Water
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Using cast iron for boiling water or cooking liquids isn’t advisable. The longer liquids sit in the pan, the more the seasoning layer begins to wear off, which could result in both the seasoning and iron mixing into your food.

4. Acidic Foods Are a No-Go

4. Acidic Foods Are a No Go
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Ingredients like tomatoes, vinegar, and wine are too acidic for cast iron. Extended exposure to acidic foods can strip the seasoning layer, allowing the metal to react with the food. This not only affects the flavor, adding a metallic taste, but also impacts the quality of the pan’s seasoning.

5. Adds Iron to Your Food

5. Adds Iron to Your Food
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While iron-rich food sounds beneficial, cast iron can actually release trace amounts of iron into the food. For most, this isn’t a concern. However, those with high iron levels or medical conditions like Hemochromatosis should avoid cast iron as it may contribute to excessive iron intake.

6. Heavy to Handle

6. Heavy to Handle
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Cast iron skillets are not for the faint of heart. A standard 12-inch skillet can weigh around 7-8 pounds, far heavier than other cookware. This weight can be challenging when maneuvering it while hot, especially for those who prefer a lightweight cooking experience.

7. Can Scratch Glass Cooktops

7. Can Scratch Glass Cooktops
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For those with glass cooktops, handling cast iron requires extra caution. Cast iron’s rough, heavy surface can easily scratch or crack glass. Sliding it across the stovetop is a definite no, as even a slight bump could damage your cooktop.

8. Slow to Heat Up

8. Slow to Heat Up
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Iron is a poor conductor of heat, meaning cast iron takes time to heat thoroughly. If you’re in a rush, waiting for a cast iron pan to reach the right temperature might try your patience. In contrast, stainless steel or aluminum heats faster and more evenly.

9. Heats Unevenly

9. Heats Unevenly
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Along with heating slowly, cast iron heats unevenly. When heating up, the middle of the pan will be much hotter than the sides. If the skillet is larger than your burner, food at the edges might cook slower than what’s at the center, which can be frustrating when trying to cook evenly.

10. Hard to Control Temperature

10. Hard to Control Temperature
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Cast iron holds heat well, but that same property makes it challenging to adjust cooking temperatures quickly. If you need to reduce the heat in a hurry, cast iron’s thick construction means it won’t cool down immediately, often leaving you with overcooked or burnt food.

11. Retains Flavors and Odors

11. Retains Flavors and Odors
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One side effect of cast iron’s porous surface is that it retains flavors from previous meals. If you cook something pungent, like fish, there’s a chance the odor and taste may linger, affecting your next dish unless you clean the pan thoroughly.

12. Not Dishwasher Safe

12. Not Dishwasher Safe
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Unlike many other types of cookware, cast iron can’t be tossed in the dishwasher. The intense heat and detergent will strip the seasoning, making it susceptible to rust. The best approach is to clean it by hand with warm water and a paper towel or soft cloth.

13. Handle Gets Extremely Hot

13. Handle Gets Extremely Hot
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One-piece construction may make cast iron sturdy, but it also means the handle heats up just as much as the pan. Without protective mitts or a handle cover, you risk burning yourself each time you need to grab it mid-cooking.

14. Usually Comes Without a Lid

14. Usually Comes Without a Lid
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Most cast iron skillets don’t come with a lid, which is inconvenient if you’re cooking something that needs to be covered. You’ll need to find a lid separately, or use one from another pan if it fits. Lack of a lid can impact cooking techniques that rely on moisture retention.

Unique Care and Attention

Unique Care and Attention
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While cast iron pans undeniably have benefits, they require unique care and attention to avoid the downsides. Knowing these factors can help you decide if a cast iron skillet will be the right fit for your cooking style and kitchen needs.