Top 5 Mistakes People Make When Caring for Cast Iron Pans
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If you’re new to cast iron, first of all: welcome. You’ve officially stepped into the world of cookware that gets better with time. But as great as cast iron is, it also comes with a bit of a learning curve. Trust me — I’ve made all of these mistakes myself.
Whether you're trying to rescue Grandma’s old skillet or just bought a new one, avoiding these common pitfalls will help you keep your pan in top shape for years (and generations) to come.
1. Using Soap Every Time You Clean It
Let’s clear this up once and for all: a tiny bit of mild soap occasionally isn’t going to kill your pan. But scrubbing it down with soap after every use? That’s a fast track to stripping away your hard-earned seasoning.
Better option: Use coarse salt as a scrub. It’ll lift off stuck food without removing that nonstick seasoning layer you’ve been building.
2. Letting It Air Dry
Cast iron and water don’t mix — at least not for long. Letting your skillet sit out wet is one of the easiest ways to invite rust.
What to do instead: Dry it completely with a towel, then place it on a warm burner for a few minutes. Moisture gone. Rust avoided.
3. Skipping the Oil After Cleaning
After cleaning and drying, your cast iron is basically bare metal. If you don’t add a light coat of oil, it’s more prone to rust and will slowly lose its seasoned surface.
Pro tip: Rub in a small amount of seasoning oil while the pan is still warm. Wipe off the excess — you want a sheen, not a slick.
4. Cooking Acidic Foods Too Soon
Tomato sauce, vinegar, wine — these are all fine in a well-seasoned pan. But in a newer skillet, acidic foods can break down the seasoning and leave metallic flavors in your food.
Wait until your seasoning is solid. Or just use another pan for that spaghetti sauce until your cast iron’s ready for the big leagues.
5. Storing It With the Lid On
It makes sense — keep the dust out, right? But sealing your cast iron with a lid can trap moisture and lead to rust, especially if it’s still slightly damp.
Instead: Store your cast iron with the lid off or ajar. And if stacking, place a paper towel or cloth between pans.
Final Thoughts
Cast iron’s not high-maintenance — it’s just different. Once you know the do’s and don’ts, it becomes second nature. Avoid these common mistakes, and your pan will be something you’re proud to pass down someday.
At Skalecki’s Iron and Salt Co., we’re all about keeping cast iron simple and stress-free. Whether you need the right cleaning salt or tips to get started, we’ve got your back.
👉 Browse our cast iron care tools here