Myths 10 Myths About Cast Iron Cookware, Busted! Can you use soap on cast iron? Is it safe to use metal utensils? Can you cook tomato sauce in cast iron? Chances are, you've probably heard a lot of tall tales about cast iron use, appearance, and care. But we're here to bust the most common myths and misconceptions about Lodge cast iron cookware so that you can start cooking with confidence today! Myth: You can't use soap to clean cast iron cookware. Fact: Soap isn't necessary, but you can use mild dish soap to clean cast iron. The seasoning on Lodge cast iron is fairly resilient and can withstand a little bit of soap, water, and a good scrub with a brush. Myth: Your cast iron cookware is ruined if it rusts. Fact: Think again! While rust can happen, it can be easily removed; simply scrub the area with steel wool and follow our easy steps to re-season your cast iron pan. To prevent rust from returning, dry promptly after each use, and finish with a light layer of cooking oil. Myth: You can't use metal utensils on cast iron cookware. Fact: Cast iron is the most durable metal you'll ever cook with. That means any utensil is welcome — silicone, wooden, and even metal. Myth: You can't use cast iron cookware on glass-top stoves. Fact: Lodge is safe for use on various heat sources, including glass-top stoves. Simply handle with care on the stovetop — do not slide, and always remove from the stovetop after cooking. Myth: You need to season a new Lodge cast iron pan. Fact: Great news — we do that for you! We spray a thin layer of vegetable oil onto the surface and bake it at a high temperature in a large oven to season the cookware before it leaves the foundry. Myth: You can't cook acidic or alkaline food in cast iron. Fact: These foods, in small quantities, are just fine to cook in brand new cookware. But large amounts of very acidic or alkaline foods can break down the seasoning when cooked for extended periods of time. If it removes too much seasoning, simply follow our steps to re-season your cast iron cookware. Myth: Your foundry-seasoned cast iron cookware never has to be seasoned again. Fact: Even though your new cookware is seasoned and ready to use, it's still important to care for your cookware after each use. Wash with warm water, dry promptly, and rub with oil — that's it. Myth: Your cast iron cookware is unbreakable. Fact: Cast iron is incredibly durable, but it's not indestructible. Keep in mind that cast iron will break before it bends and should still be treated with care like any other piece of cookware. Myth: Your cast iron cookware has a chemical coating that gives it the black patina. Fact: Unlike other companies that use paint for a black sheen, Lodge seasoning is 100% natural. The oil is baked on during the manufacturing process, and the black patina that remains is a carbon deposit left by the oil on the skillet. Myth: You can't use cast iron on induction cooktops. Fact: Your new cookware is right at home on – or in – any heat source, indoors or outside, except the microwave. When using our double burner items on an induction cooktop, your stove should have a bridge element to prevent the cookware from heating unevenly. "There aren't many things in modern life that are passed down through generations and remain both beautiful and useful." Ronni Lundy, Cookbook author & Appalachian food historian Wait, what's seasoning? Seasoning is just the term we use to describe the oil baked onto the cast iron pan. It forms a natural, easy-release cooking surface and helps prevent rust. A well-seasoned cast iron pan will last for generations. Discover more about seasoning Discover more about the tradition of cooking with cast iron. Benefits of Cast Iron Start Cooking with Cast Iron Cast Iron Product Guide
Myths 10 Myths About Cast Iron Cookware, Busted! Can you use soap on cast iron? Is it safe to use metal utensils? Can you cook tomato sauce in cast iron? Chances are, you've probably heard a lot of tall tales about cast iron use, appearance, and care. But we're here to bust the most common myths and misconceptions about Lodge cast iron cookware so that you can start cooking with confidence today! Myth: You can't use soap to clean cast iron cookware. Fact: Soap isn't necessary, but you can use mild dish soap to clean cast iron. The seasoning on Lodge cast iron is fairly resilient and can withstand a little bit of soap, water, and a good scrub with a brush. Myth: Your cast iron cookware is ruined if it rusts. Fact: Think again! While rust can happen, it can be easily removed; simply scrub the area with steel wool and follow our easy steps to re-season your cast iron pan. To prevent rust from returning, dry promptly after each use, and finish with a light layer of cooking oil. Myth: You can't use metal utensils on cast iron cookware. Fact: Cast iron is the most durable metal you'll ever cook with. That means any utensil is welcome — silicone, wooden, and even metal. Myth: You can't use cast iron cookware on glass-top stoves. Fact: Lodge is safe for use on various heat sources, including glass-top stoves. Simply handle with care on the stovetop — do not slide, and always remove from the stovetop after cooking. Myth: You need to season a new Lodge cast iron pan. Fact: Great news — we do that for you! We spray a thin layer of vegetable oil onto the surface and bake it at a high temperature in a large oven to season the cookware before it leaves the foundry. Myth: You can't cook acidic or alkaline food in cast iron. Fact: These foods, in small quantities, are just fine to cook in brand new cookware. But large amounts of very acidic or alkaline foods can break down the seasoning when cooked for extended periods of time. If it removes too much seasoning, simply follow our steps to re-season your cast iron cookware. Myth: Your foundry-seasoned cast iron cookware never has to be seasoned again. Fact: Even though your new cookware is seasoned and ready to use, it's still important to care for your cookware after each use. Wash with warm water, dry promptly, and rub with oil — that's it. Myth: Your cast iron cookware is unbreakable. Fact: Cast iron is incredibly durable, but it's not indestructible. Keep in mind that cast iron will break before it bends and should still be treated with care like any other piece of cookware. Myth: Your cast iron cookware has a chemical coating that gives it the black patina. Fact: Unlike other companies that use paint for a black sheen, Lodge seasoning is 100% natural. The oil is baked on during the manufacturing process, and the black patina that remains is a carbon deposit left by the oil on the skillet. Myth: You can't use cast iron on induction cooktops. Fact: Your new cookware is right at home on – or in – any heat source, indoors or outside, except the microwave. When using our double burner items on an induction cooktop, your stove should have a bridge element to prevent the cookware from heating unevenly. "There aren't many things in modern life that are passed down through generations and remain both beautiful and useful." Ronni Lundy, Cookbook author & Appalachian food historian Wait, what's seasoning? Seasoning is just the term we use to describe the oil baked onto the cast iron pan. It forms a natural, easy-release cooking surface and helps prevent rust. A well-seasoned cast iron pan will last for generations. Discover more about seasoning Discover more about the tradition of cooking with cast iron. Benefits of Cast Iron Start Cooking with Cast Iron Cast Iron Product Guide
