Who wins the debate at the kitchen table?
So, the other day during our lunch break, my colleague Ellen—who can absolutely slay a five-course meal without breaking a sweat—confessed something that made all of us blink twice:
“I hate cleaning my cast iron. It’s the pan I love to cook with, but I always mess it up trying to clean it. Everything sticks, it burns, and then I’m in a scrub-a-thon I didn’t sign up for.”
Sound familiar?
Whether you’re a gourmet goddess or just mastering your sauté game, chances are you’ve either (1) tiptoed around your cast iron skillet like it’s the Mona Lisa or (2) given up entirely because who has time for high-maintenance cookware?
💪 Cast Iron: Your Kitchen’s Indestructible MVP
Why do I ride hard for cast iron? Simple.
It holds heat like a dream, gives you that crispy, golden finish foodies chase on TikTok, and transitions from stovetop to oven like the boss it is. Plus, these pans age like fine wine. Flea market finds? Yes, please. Grandma’s skillet from 1962? Even better.
But somewhere along the way, we’ve turned cast iron care into a full-blown soap opera.
Let’s unpack that.
🚨 Myth-Busting Time: Is Cast Iron Really That Fragile?
Cast iron cleaning myths are so widespread, you’d think they were passed down in ancient scrolls.
Here’s the tea from Cassie Johnston of Wholefully, a woman who has resurrected cast iron from the landfill (no, seriously):
“The glorious thing about cast iron cookware is that it can come back from almost anything… Unless you use it for target practice, you are not going to ruin your skillet.”
Let that sink in.
So why the panic when it’s time to clean? Because somewhere along the way, someone told us soap is the devil. And we believed it.
🧼 The Soap Saga: Clean It Like You Mean It
Ellen, bless her spatula-wielding heart, had never heard of “seasoning” a cast iron. Like many of us, she went straight to the heavy-duty cleanser route. (Which, for the record, is a hard no.)
So let’s clear this up with some good ol’ expert-backed science.
🔬 According to Allison Robicelli at The Takeout:
“You’ve been sold a lie… I’m exhausted with this malarkey. You can’t simply wash the cure or seasoning off a cast iron pan with soap and water, because it’s molecularly bonded to the cast iron.”
In other words, if your pan is properly seasoned, soap isn’t going to destroy it. What will damage it? Leaving it soaking in water, skipping the dry-down, or tossing it in the dishwasher (girl, don’t even).
💡 So What’s the Real Deal for Cleaning Cast Iron?
Let’s keep it simple and sexy:
- Wipe it out first. Use a paper towel to get rid of excess grease or food.
- Scrub with warm water + a gentle sponge. If it’s messy, use coarse salt as a natural abrasive.
- Yes, you can use a little soap. Just don’t soak it or scrub like you’re exfoliating your ex.
- Dry it immediately. Like, right now. Water is the enemy.
- Re-oil and heat it briefly. This keeps your seasoning tight and the pan ready for next time.
Think of it like skincare for your cookware—routine matters.
🌿 Final Thoughts: Let Go of the Fear
Related: Tips On How To Clean Cast Iron, According To Experts
You don’t need to treat your skillet like it’s on life support. Use it. Abuse it a little. Burn something. Clean it. Re-season. Repeat.
Because cast iron is the original ride-or-die. It doesn’t quit. And neither should you.
📌 Pin this post or share with a friend who’s been scared of their skillet for too long. Let’s stop the cast iron drama, one sudsy truth at a time.
Got your own cast iron tip (or horror story)? Drop it in the comments. Let’s swap wisdom—seasoned to seasoned. 🖤
