Don't Clean With Soap

As long as you properly clean the cast iron with soap, you can avoid damaging the seasoning and creating rust. Wash the pan while it's a little warm.

Use a little dish soap and warm water, gently scrub with a brush or sponge, rinse thoroughly, and dry completely before storing. Avoid dishwashers and harsh scrubbing.

Unsafe

Warnings over cast irons causing cancer are false claims, and high temperatures do not typically produce carcinogens, according to Abbie Gellman, RD, CDN.

A seasoned skillet won't transfer much iron to your meals, and carcinogens are more commonly associated with grilling, not typical cast iron cooking.

Non-Stick Pan

While well-seasoned skillets can prevent food from sticking, they’re not truly non-stick pans. Non-stick cookware is coated with Teflon, unlike cast iron skillets.

Evenly Heated

Cast irons do not heat evenly due to their poor heat conductivity, resulting in hot spots directly above the burner and cooler edges.

Ensure even heating by preheating the skillet over medium heat for several minutes, shifting its placement to distribute the heat before adding the food.

Never Use Metal

Well-seasoned cast iron is durable enough to handle metal tools without damage, but avoid aggressive scraping to protect the seasoning layer.