Cast-iron pans can last almost forever, so it's a perfect investment.
But they only last so long when you use them properly, so you need to avoid some popular mistakes.
Here are some of them.
Not Seasoning the Pan Properly
Seasoning is an essential step in maintaining and building a non-stick surface on a cast-iron pan.
Many people neglect to properly season their pan, leading to food sticking and difficulties in cleaning.
Using Metal Utensils
Metal utensils, such as metal spatulas or forks, can scratch the seasoned surface of a cast-iron pan.
Avoid using metal utensils that can damage the seasoning. Instead, opt for heat-resistant silicone, wood, or nylon utensils to protect the pan's surface.
Not Preheating the Pan Properly
Preheating the pan helps prevent food from sticking and promotes even cooking.
Heat the pan on medium heat for a few minutes until it becomes hot before adding any ingredients.
Using High Heat Excessively
While cast iron can handle high heat, using excessively high heat can lead to uneven cooking and food sticking to the pan.
Moderate to medium heat is usually sufficient for most cooking tasks.
Soaking or Leaving the Pan Submerged in Water
Cast iron is prone to rusting if it is soaked in water or left submerged for extended periods.
Using Harsh Cleaners or Abrasive Scrubbers
Harsh cleaning chemicals or abrasive scrubbers can damage the seasoning and surface of a cast-iron pan.
