Myth Buster: Using cast iron on an electric stove (and other common cast iron cookware myths)!

Using cast iron on an electric stove? Cooking with cast iron can be extremely satisfying, and this durable, high-quality material makes it perfect for a wide range of mouth-watering recipes.

Some people avoid cast iron as a rule for their pots and pans because they believe they won't be suitable to use on their kitchen appliances. They have the idea that they might rust easily or that cast iron cookware is difficult to clean.

Cast iron cookware - Let’s bust those myths!

In fact, when it comes to caring for and cooking with cast iron, it's important not to believe everything you hear. Let's examine some of the most common myths and discover why they aren't true.

Myth 1. You can't cook using cast iron on an electric stove

Many people worry that if they've got an electric cooker, using cast iron cooking pots just isn't an option. However, cast iron works well on both. You may have to adjust cooking times slightly as the pots take a little longer to heat up. However, there is no other reason that you can't enjoy a full range of cast iron cookware if you have an electric oven and hob in your home.

Top tip: One thing to bear in mind; however, is that cast iron cookware is heavy, and many electric hobs are now glass covered. To avoid scratches or damage, take extra care when moving cast iron pots and pans on these surfaces - and lifting is preferable to sliding or dragging them off!

Myth 2. Acidic ingredients are bad for cast iron pans

Wine, tomatoes, vinegar - these should all be avoided when cooking with cast iron right?

Wrong!

Cast iron is a sturdy, durable material and cooking with acidic ingredients such as tomatoes shouldn't damage the pan. If you choose to cook with highly acidic ingredients over a long period of time, it is possible that trace amounts of molecules can leak into the sauce. While consumption of these molecules won't do you any harm, it is possible that those with more highly trained tastebuds might notice a subtle metallic tang to their food. Good seasoning of the pans and regular testing can ensure any metallic tang is minimised. To further reduce this, remove sauces from the pan to another dish after they are cooked can help this too!

Myth 3. You can't clean cast iron with soap

Some people avoid buying cast iron cookware because they worry it will be difficult to clean, and that soap will damage the metal. However, this isn't true. Cast iron can easily be cleaned with regular dishwashing soap. However, it is worth taking extra care not to scrub too hard as this can affect it, and you may need to reseason if this is the case.

Myth 4. Rust ruins a cast iron pan

While cast iron is praised for its durability, there is a rumour that rust kills cast iron cookware and means you'll have to throw it away. Most good-quality cast iron pots and pans are resistant to rust. However, if rust does appear you can try to rectify the problem by putting your pans through the self-cleaning cycle of an oven. After doing so, simply reseason, and providing the rust isn't causing structural damage, your pans can become good as new!

So there you have it, the most common arguments against cooking with cast iron debunked! Cast iron cookware is naturally nonstick, easy to clean, and is practically indestructible too. This makes it a great value investment that will see you preparing much-loved family recipes for years to come.

Cast Iron Cookware from Dexam

If you are looking for a range of top-quality cast iron cookware, look no further. At Dexam, we provide a full range of durable, stylish pots and pans, that are great value, excellent quality, and make cooking with them a true pleasure.