8 Cast Iron Mistakes Beginners Make (and How to Avoid Them)

Most cast iron problems come from a small set of habits. Fix these and your pan will last a lifetime.

1. Soaking the pan

Leaving a pan in water leads to rust. Wash it soon after cooking, and dry it right away.

2. Putting it in the dishwasher

The dishwasher strips seasoning and leaves the pan wet for a long time. Wash by hand.

3. Not drying it properly

Even a thin film of moisture can cause rust. Towel dry, then warm it on the stove for a minute.

4. Skipping the oil afterwards

A few drops of oil rubbed in after cleaning protect the surface. Use only a little, and wipe off the excess.

5. Using too much oil when seasoning

A thick coat turns sticky or flaky. Apply a very thin layer and wipe it off as though you made a mistake. See our seasoning guide.

6. Heating too fast

Cast iron heats unevenly if rushed. Preheat on medium for a few minutes so the whole pan warms up.

7. Thermal shock

Putting a very hot pan under cold water can crack it. Let it cool a little first.

8. Long simmering of acidic foods in a young pan

Tomato sauce, wine and vinegar can dull seasoning in a pan with little built up. Save those dishes for later, once your seasoning is well established. Enameled cast iron has no such limit. See enameled vs bare cast iron.

Keep going

Seasoning improves with use, so mistakes are rarely permanent. Cook with fat, clean gently and keep the pan dry.

Watch

Further reading

• Gear Patrol: cast iron mistakes: Common slips are not preheating, using the pan for delicate dishes, believing soap myths, and fussing over seasoning instead of just cooking.
• Tom’s Guide: mistakes with your skillet: Warns against skipping seasoning, using the dishwasher, long water contact, damp storage and poor preheating.
• Tasting Table: skillet mistakes: Splits errors into cooking technique (preheating, wrong oils) and care (soaking, storing with the lid on).