10 myths about cast iron cookware that we busted!
Can you use soap on your cast iron pan? Is it safe to use metal parts on cast iron cookware? Can you cook tomato sauce in a cast iron pan?
Chances are, you've heard many stories about the use, appearance and care of a cast iron cookware. But we're here to dispel the most common myths and misconceptions about Lodge cookware so you can start cooking with confidence today!
Myth: You can't use soap to clean cast iron cookware.
Truth: Soap is not necessary, but you can use mild dish soap to clean your cast iron cookware! The shielding of the Lodge cast iron cookware is quite durable and can withstand a little soap, water and a good scrubbing with a brush.
Myth: Cast iron cookware is to be thrown away if it rusts.
Truth: Think again! While rust may appear, it can be easily removed, just scrub the area with steel wool and follow our easy steps to restore your cast iron cookware to the way it was! To prevent rust from returning, dry immediately after each use and finish with a light coat of cooking oil.
Myth: You can't use metal cookware on cast iron cookware.
Truth: Cast iron cookware is the most durable cookware you will ever cook with. This means that any component is welcome - silicone, wood, even metal. Think again!
Myth: You can't use Lodge cast iron cookware on ceramic cooktops.
Truth: Lodge cast iron cookware is safe to use on a variety of heat sources, including ceramic hobs. Just handle it with care on the hob - don't shake it on the hob and always remove it after cooking.
Myth: You must shield cast iron cookware before using it.
Truth: Great news - we do it for you! We spray a thin layer of vegetable oil on their surface and bake it at a high temperature in a large oven to protect your favorite dish before it leaves our factory.
Myth: You cannot cook acidic or alkaline foods in a cast iron pan.
Truth: These foods, in small quantities, are fine to cook in your new Lodge cast iron cookware. Large amounts of highly acidic or alkaline foods can damage your cookware's armor when cooked for long periods of time. If part of the shielding is removed, simply follow our steps to re-shield your favorite Lodge cast iron.
Myth: Lodge cast iron cookware never needs shielding again from its factory version.
Truth: Even if your new cookware is seasoned and ready to use, it is important to take care of it after each use. Wash with warm water, dry immediately and rub with oil - that's it.
Myth: Cast iron cookware is unbreakable.
Truth: Cast iron is incredibly durable, but it is not indestructible. Keep in mind that cast iron cookware will break before it bends and should be handled with care like any other cookware.
Myth: Cast iron cookware has a chemical coating that gives it its black patina.
Truth: Unlike other companies that use paint for the black gloss, Lodge's color is 100% natural. The oil is baked during its manufacturing process and the black patina that remains is a carbon deposit left by the oil in the pan.
Myth: You can't use your cast iron cookware on induction cooktops.
Truth: Your new cast iron cookware is just right for use at home - or on - any other heat source, indoor or outdoor, except the microwave.
< p>When using baking plates (double burner) on an induction hob, it should have a bridge element to prevent uneven heating of the pan.
Ronni Lundy, Cookbook author & Appalachian food historian
Ronni Lundy, Cookbook author & Appalachian food historian
Wait a minute, what is seasoning?
Seasoning is exactly the term we use to describe the oil cooked in the cast iron pan. It forms a natural shield on the utensil and helps prevent rust. A well seasoned cast iron pot will last for generations.