A cast iron skillet can handle plenty of abuse in the kitchen, but that doesn’t mean you can treat it like any other pan. With proper care, a good cast iron skillet can last for decades and develop a smooth, well-seasoned cooking surface over time. A few bad habits, though, can leave it rusty, sticky, cracked, or covered in food that refuses to come off.
The good news is that caring for cast iron isn’t complicated. Most problems come from a handful of common mistakes. Here are 15 things to avoid if you want your skillet to stay in good shape.
Soak It in Water
Leaving a cast iron skillet sitting in a sink full of water is an easy way to invite rust. The longer the metal stays wet, the more likely moisture will work its way into tiny imperfections in the surface.
Clean the skillet after cooking with warm water and a scrub brush or sponge. For stubborn bits of food, coarse salt can provide enough scrubbing action without requiring aggressive cleaning.
Related: How to Remove Rust From Cast Iron Grill Pan
Store It While It’s Wet
Washing the skillet is only half the job. It also needs to be completely dry before it goes back into the cabinet.
Wipe it down with a clean towel, then place it over low heat for a few minutes if there is still moisture on the surface. Putting a damp skillet away, even if it only has a little water left on it, can lead to rust spots.
Store Leftovers in the Pan
Cast iron is great for cooking, but it isn’t the best place to keep leftovers. Food sitting in the skillet for hours can affect the seasoning and may pick up a metallic taste, particularly with acidic dishes.
Once your meal has cooled enough to handle, move the leftovers into a food-safe container and wash the skillet.
Related: 15 Ways To Clean a Cast Iron Skillet
Crank the Heat Too High
Cast iron gets extremely hot and holds onto that heat for a long time. Turning the burner all the way up can make it surprisingly easy to burn food or damage the seasoning.
Start with medium heat and give the skillet time to warm up. Once it’s hot, you can adjust the temperature based on what you’re cooking.
Stop Seasoning the Pan
Seasoning is what gives cast iron its protective, relatively nonstick surface. It also helps keep moisture from reaching the bare metal.
You don’t need to reseason the skillet from scratch after every meal, but adding a very thin coat of cooking oil after cleaning can help maintain the surface. If the skillet starts looking dull, dry, or patchy, it may be time for a more thorough seasoning.
Scrub It Too Aggressively
Cast iron can take a good scrub, but there is no need to attack it with every cleaning tool in the kitchen. Aggressive scrubbing can wear away seasoning that took time to build.
Warm water and a scrub brush will handle most messes. For food that’s really stuck, coarse salt can help loosen it. A little mild dish soap is also fine for a well-seasoned skillet if you need it.
Related: Never Do This to Your Cast Iron Skillet
Store It in a Damp Cabinet
Moisture is one of cast iron’s biggest enemies. A humid cabinet, basement shelf, or other poorly ventilated storage spot can create the conditions for rust.
If you stack cookware, place a paper towel or cloth between the pieces to protect the surfaces and allow some airflow. Store the skillet somewhere dry.
Use Knives or Forks to Scrape It
Metal utensils aren’t automatically off-limits with cast iron, but repeatedly hacking at the cooking surface with a knife or fork isn’t a great habit. Sharp edges can scratch the seasoning and make cleanup harder.
Wooden, silicone, or heat-safe nylon utensils are good everyday choices. A flat metal spatula can also be useful for turning food and scraping up browned bits without digging into the pan.
Cram Too Much Food Into It
A crowded skillet doesn’t give food enough room to brown properly. Instead of getting that crisp, golden exterior you’re after, the ingredients release moisture and start steaming.
Give your food some breathing room. If you’re cooking a large amount, work in batches. It may take a few extra minutes, but the results are usually much better.
Related: How to Season a Cast Iron Skillet the Right Way
Start With Delicate Foods in a Poorly Seasoned Pan
Eggs, flaky fish, and other delicate foods can stick badly when the skillet’s seasoning isn’t in good shape. That doesn’t mean cast iron can’t handle these foods. A well-seasoned pan can cook eggs beautifully.
If your skillet is still developing its cooking surface, start with foods that are more forgiving, such as vegetables, burgers, steaks, or cornbread.
Cook Acidic Foods for a Long Time
Tomatoes, citrus, vinegar, and other acidic ingredients can be hard on cast iron, especially if the skillet has newer or thinner seasoning.
A quick tomato-based dish usually isn’t a problem, but simmering an acidic sauce in cast iron for a long time can wear down the seasoning and sometimes give the food a metallic flavor. For long-simmered tomato sauces, an enameled cast iron pot or another type of cookware is a better choice.
Pour Cold Water Into a Piping-Hot Skillet
A sudden temperature change can put unnecessary stress on cast iron. Dumping cold water into a skillet that’s still blazing hot can cause thermal shock and, in extreme cases, contribute to cracking or warping.
Let the skillet cool for a few minutes before washing it. You don’t have to wait until it’s completely cold, but avoid taking it straight from a screaming-hot burner to a sink full of cold water.
Put It in the Dishwasher
The dishwasher combines hot water, long exposure to moisture, and strong detergents—pretty much everything cast iron doesn’t need.
Even if your skillet survives the cycle without visible damage, repeated dishwasher cleaning can strip away seasoning and leave the metal vulnerable to rust. Hand washing takes a few minutes and is a much safer choice.
Leave Food Burned Onto the Surface
Burned food gets harder to remove the longer it sits. Letting a skillet accumulate layers of burnt-on residue can also make the cooking surface uneven and sticky.
If something is badly stuck, add a little water and bring it to a gentle simmer on the stove. Let the residue loosen, then scrub the pan clean, dry it thoroughly, and apply a thin layer of oil.
Forget About the Handle
The handle is easy to overlook because it doesn’t touch the food, but it still needs some care. Grease and food residue can build up around the handle and make the skillet unpleasant to use.
Give the handle and the area around it a quick wipe after each use. And remember that the handle gets extremely hot along with the rest of the pan, so always use a thick oven mitt or handle cover when moving it.
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