Common Mistakes When Using a Cast Iron Pan (and how to avoid them)

A Pan That Gets Better With Time — If You Let It

Cast iron is simple. It’s also unforgiving when misused. The good news is that every mistake — from rusty surfaces to stubborn sticking — has an easy fix. Learn them once, and your pan will reward you for decades.

A well-cared-for cast iron pan cooks more evenly, releases food more naturally, and becomes more valuable with age. That’s why we build every Legacy Pan to last beyond a lifetime, and why it’s backed by our Three Generation Guarantee.

Mistake 1: Not Preheating the Pan

Why It’s a Problem

Cast iron needs time to store energy. Put food into a cold pan and it sticks. It also cooks unevenly and fails to develop a proper crust.

How to Fix It

Preheat your pan over medium heat for at least 5–7 minutes before adding food. When a drop of water sizzles and evaporates instantly, you’re ready to cook.

Pro Tip: Preheating is even more important with eggs, pancakes, or delicate fish.

Mistake 2: Using Too Much Oil When Seasoning

Why It’s a Problem

Thick oil layers become sticky instead of polymerising into a hard, smooth surface. This leads to a tacky pan that collects dust and food.

How to Fix It

Always apply oil in the thinnest possible layer. Wipe away excess until the pan looks dry before baking it to season. Thin coats build a stronger, more durable surface over time.

See the Cast Iron Care Guide →

Mistake 3: Soaking the Pan in Water

Why It’s a Problem

Cast iron rusts when exposed to moisture for long periods. A water soak can undo months of seasoning and require a full restoration.

How to Fix It

Wash quickly with warm water and a soft brush while the pan is still warm. Dry it immediately on low heat until all moisture evaporates. Then apply a thin layer of oil to protect the surface.

Mistake 4: Not Drying Properly After Cleaning

Why It’s a Problem

Even small traces of moisture can lead to rust, especially if the pan is stored in a damp kitchen or stacked with other cookware.

How to Fix It

After rinsing, return the pan to low heat on the hob for 1–2 minutes. Only store it once it’s bone-dry. A light oil coat while it’s still warm seals the surface.

Mistake 5: Using Soap or Steel Wool Too Aggressively

Why It’s a Problem

Contrary to popular belief, soap isn’t harmful — but overuse or harsh scrubbing can strip away seasoning. That means starting from scratch more often than necessary.

How to Fix It

Use mild soap sparingly. A soft brush or non-abrasive pad is usually enough. If you accidentally strip the seasoning, don’t panic — just re-season following the steps in the Cast Iron Care Guide.

Mistake 6: Cooking Acidic Foods for Too Long

Why It’s a Problem

Tomato sauces, wine reductions, and citrus can wear down seasoning if cooked for hours. This leaves the surface vulnerable and dull.

How to Fix It

Short cooks with acidic ingredients are fine on a well-seasoned pan. For long simmering, use enamelled cast iron or simply re-oil your pan afterwards to restore protection.

Mistake 7: Storing Cast Iron With the Lid On

Why It’s a Problem

Moisture trapped inside can cause rust and odours, even if the pan was dry when stored.

How to Fix It

Store your pan in a dry, well-ventilated space. If it comes with a lid, leave it slightly ajar or remove it completely.

Mistake 8: Expecting Instant Non-Stick Performance

Why It’s a Problem

Seasoning is a process, not a product. A new cast iron pan won’t release food as easily as one that’s been cooked with for years.

How to Fix It

Use your pan often. Every time you cook, you strengthen the seasoning. Within weeks, food will start to glide. Within months, it will release like a dream.

Mistake 9: Abandoning a Rusty Pan

Why It’s a Problem

Rust isn’t the end — it’s just a sign that the surface needs attention. Too many pans end up thrown away unnecessarily.

How to Fix It

Rust can be scrubbed away with a non-abrasive pad. Dry thoroughly, re-season, and the pan will be as good as new. Cast iron is one of the few materials that’s almost always repairable.

Avoiding Mistakes Comes Down to Routine

The best way to avoid problems is to make care part of your cooking rhythm. Wash, dry, oil. Repeat. With these small habits, your cast iron will only get better with time — and it will keep getting better for the next generation too.

Explore the Legacy Pan →

FAQs

Can I use soap on cast iron?
Yes — a small amount of mild soap is fine. Just rinse thoroughly, dry immediately, and apply a thin oil coat.

What should I do if food sticks?
Your pan was probably too cold. Preheat longer, dry ingredients properly, and let crust form before moving food.

Can I ruin a cast iron pan?
Only with extreme neglect. Most issues — rust, stickiness, dull seasoning — can all be fixed with proper care.

How often should I season my pan?
If used regularly, seasoning maintains itself. Otherwise, re-season every few months or after deep cleaning.

What’s the best oil for seasoning?
A neutral oil with a high smoke point, such as grapeseed or canola, is ideal.

Final Thought

Cast iron isn’t fragile — but it demands respect. Avoid these simple mistakes, and the pan you’re cooking with today will still be cooking for your grandchildren. That’s the difference between disposable cookware and cast iron cookware - something worth keeping.

See the Legacy Pan →