The use and care of cast iron cookware is almost a religion in many kitchens in America – not to mention outdoor cooking aficionados. I’ve lost count of the number of times I’ve been told that one should never use soap on cast iron cookware (“It’ll destroy the seasoning!”), or use metal cooking utensils with it (“It’ll scratch the surface!”), or another warning against the heinous crime of disrespecting one’s cast iron.
Thanks to a recent social media post, I was led to a page on Lodge Manufacturing’s Web site. Lodge makes most of the cast iron cookware produced in the USA, and has been doing so for well over a century. They offer useful information under the title “10 Myths About Cast Iron Cookware, Busted!” It turns out that soap won’t ruin the seasoning, and metal utensils won’t scratch the surface if they’re used properly, and you can use cast iron cookware on induction or glass stove tops.
Go read Lodge’s advice to separate the myth from the reality of cast iron cookware. It’s useful information – and, armed with the facts, you can tell those who give you bad advice on the subject that they’re full of it.