I've spent over 15 years in kitchens, from homey family dinners to high-pressure hospitality service, and let me tell you: a good cast iron skillet is like a loyal sous chef, but it needs your love and respect. Here are the top 15 mistakes I see (and some I’ve made myself!) that can totally wreck your cast iron magic.
And if you stick with me through the end, I’ll share a few of my favorite best practices to help you make your skillet last a lifetime, plus a personal note to send you off with a little inspiration.
Here are my top 15 mistakes I see (and some I’ve made myself!) that can totally wreck your cast iron magic.
1. Skipping the Seasoning
I get it, you’re hungry and just want to cook! But if your skillet isn’t seasoned, it’s like trying to drive a car without oil. In simple terms, seasoning is the thin, protective coating that forms when you heat oil onto the skillet's surface. It bonds to the iron and builds up over time, creating a naturally nonstick surface and protecting the pan from rust.
Without it, everything sticks, and your pan starts breaking down fast. Always take a minute to season, even if it’s just a quick rub of oil after each wash. You do not want to skip this first step!
Read more: How To Tell If Cast Iron Is Seasoned
2. Going Overboard with Soap
Early in my career, I scrubbed my first cast iron with dish soap until it squeaked. Big mistake! Harsh soap can strip the seasoning, especially if your pan isn’t well-established yet.
A little mild soap once in a while won’t kill it, but in most cases, hot water and a scrubber are all you need. Preserve the good stuff, don’t strip it away with suds.
3. Soaking It in the Sink
I’ve been tempted too, after a long day, that crusty pan looks like a perfect candidate for soaking. But trust me, soaking cast iron is a fast track to rust.
Water seeps into the surface, and once rust sets in, it's a whole process to fix. Wash it right after use while it’s still warm and dry it immediately. Future you will be grateful.
4. Letting It Air Dry
Cast iron doesn’t like lingering moisture. If you leave it to air dry, even for a short time, little rust spots can form before you know it. Always towel dry thoroughly and then give it a quick warm-up on the stovetop to drive out the hidden moisture. That 2-minute step makes a huge difference in the long run.
5. Cooking Acidic Foods Too Soon
Tomatoes, vinegar, wine, citrus; all of them are acidic, and they react with cast iron, especially if it’s not well-seasoned. The result? Metallic-tasting food and a stripped surface.
Once your skillet has built up a glossy, solid seasoning layer, you can get away with short stints of acidity, but for newer pans, steer clear for a while.
6. Storing Food in It
I’ve seen people make a gorgeous roast in cast iron and then pop the whole thing in the fridge to “save time.” Please don’t. Cast iron is reactive, and the acids and moisture in food can break down the seasoning and leach out that “iron” taste. Always transfer leftovers to a storage container. Clean the pan right after serving.
7. Using Metal Tools Too Early
Once your skillet is seasoned like a champ, it can handle just about anything, including metal spatulas. But early on, when the seasoning is still fragile, metal tools can scrape and gouge it.
Use a wood, heat resistance spatula until you’ve got that dark, slick surface built up. Then go ahead and flip those burgers with a stainless steel spatula guilt-free.
8. Cold Water on a Hot Pan
This one is personal, I cracked a beloved pan years ago by rinsing it with cold water while it was still hot from the stove. Cast iron expands with heat and contracts when cooled, and that sudden temperature change can cause warping or cracking. Let it cool down a bit before washing or run warm water if you’re in a hurry.
9. Not Preheating
Cast iron needs time to warm up. If you start cooking before the whole pan is evenly heated, you’ll get sticking and uneven browning. Preheating for a few minutes helps build that consistent heat and gives you better results, whether you're searing steak or frying eggs. A hot pan is a happy pan!
Read more: Food Sticking To Cast Iron – What To Do?
10. Cranking the Heat Too High
I used to crank my burner too high, thinking it would make the skillet perform faster. All I got was scorched food and burnt-on messes. Cast iron holds heat really well, so medium or even medium-low is often all you need.
High heat can damage the seasoning and cause food to burn before it’s cooked. Start lower, let the pan do its thing, and trust the process.
11. Storing It in a Damp Spot
Cast iron hates humidity. A damp basement cupboard or a shelf near your dishwasher can lead to rust, even if your pan is well-seasoned. Store your skillet in a dry place, and if you stack it with other pans, place a paper towel inside to wick away any moisture. Think of it like a vintage car, it needs the right garage.
12. Skipping the Clean-Up
I know, I know- you just made dinner, and the last thing you want is more dishes. But cast-iron needs attention after every use. Even a quick rinse and wipe-down keeps your seasoning intact and your pan clean. Leaving food residue behind can cause funky smells, bacteria growth, and a rough cooking surface next time.
13. Too Much Oil When Seasoning
More isn’t better here. Slathering your skillet in oil and popping it in the oven can lead to a sticky, gummy mess that flakes off instead of forming a smooth surface. The trick is thin layers. Rub the oil in, then rub it almost all off before baking. Several thin coats over time build a stronger, smoother seasoning rather than one thick layer.
14. Expecting It to Act Like Teflon
A well-seasoned cast iron skillet is almost nonstick, but not quite like Teflon. You still need to use fat, especially with lean proteins or delicate items like eggs. Think of fat as part of the recipe. Butter, oil, bacon grease, they all help with flavor and performance. Cast iron rewards those who respect its rhythm.
15. Giving Up Too Soon
We’ve all been there; it's the first time using a skillet, and you end up scraping scrambled eggs off the bottom with a spoon. Don’t give up. Cast iron improves with use. The more you cook, the better it gets.
That first pancake might not be perfect but give it time, and your skillet will become your most trusted tool in the kitchen
Best Practices for a Cast Iron Skillet That Lasts a Lifetime
Taking care of your cast iron isn’t about being perfect; it’s about building a relationship with a tool that, when treated right, will take care of your cooking for life. Trust me, every scrape, every seasoning session, and every meal you make in that pan adds to its seasoning and its story.
If you’ve made some of these mistakes, you’re not alone, I’ve made almost every one of them myself. What matters is that you keep showing up, learning, and cooking. That’s how great food and great cooks are made.
If you want your cast iron skillet to stay in top shape and deliver delicious meals for decades to come, here are a few golden rules to live by:
Clean It While It’s Warm
Right after cooking, rinse your cast iron pan with hot water while it’s still warm. The heat helps loosen food and makes cleanup easier. Use a gentle scrubber or brush to remove food bits without damaging the seasoning.
Avoid soap unless absolutely necessary, and never soak the pan. For stubborn stuck-on bits, try using coarse salt as a natural abrasive. Cleaning it immediately after use prevents buildup and keeps the surface smooth and well-seasoned.
Dry It Thoroughly
Once cleaned, towel-dry your cast iron right away to stop rust from forming. Use a clean, absorbent cloth to thoroughly wipe it down. Then, place it on the stove over low heat for a few minutes. This extra step ensures every bit of moisture is gone, which is crucial for preserving the pan's finish.
Skipping this can lead to rust spots, especially in humid environments. Make drying part of your routine to keep your pan in peak condition.
Oil It Lightly
After drying, apply a very thin layer of cooking oil to the entire surface inside, outside, and even the handle. Use a paper towel or lint-free cloth to rub the oil in evenly, making sure every part of the pan gets a light coat.
Then, use a clean part of the towel to wipe off any excess oil until the surface appears dry. This prevents sticky residue and helps the oil bond properly. Oiling after each cleaning not only protects against rust but also strengthens the seasoning, building up that coveted nonstick surface over time.
Store It Smart
Keep your cast iron in a dry spot where air can circulate. Avoid storing it in a damp cabinet or with a lid tightly sealed, as trapped moisture can cause rust. If you need to stack it or cover it, place a paper towel or soft cloth inside the pan.
This absorbs any residual humidity and acts as a buffer between pans. You can also leave the lid slightly ajar if it has one. Smart storage helps your pan stay clean, dry, and ready to use.
Use It Often
Cooking regularly with your cast iron helps build and maintain a tough, nonstick layer. The more you use it, the better it gets. Cast iron thrives on frequent use, which replenishes and enhances the seasoning.
Whether you're searing steak, frying eggs, roasting vegetables, or baking cornbread, this pan can handle it. Making it part of your daily cooking routine will pay off in performance and durability.
Be Patient
Developing great seasoning doesn’t happen overnight. Each time you cook, it adds a layer of polymerized oil to the surface. These layers accumulate slowly, making the pan more nonstick and resilient. Don’t stress if it looks blotchy or uneven early on, that’s normal.
Stick with it, and your pan will become more durable, smoother, and easier to cook with as time goes on. Patience and regular use are key to unlocking cast iron’s full potential.
A Final Word from One Cook to Another
Cast iron care doesn’t have to be complicated; it just takes a little intention and consistency. The reward? A pan that holds heat like a dream, adds flavor to your food, and might even get passed down to the next generation. When you build that routine, your skillet becomes more than a tool, it becomes a trusted part of your kitchen, ready to turn simple ingredients into something special.
Whether you’re just getting started or brushing up, I hope this guide gave you the confidence to keep going. Remember, good cooking isn’t about being perfect, it’s about being present, having fun, and feeding people with love.
So, take that skillet, season it well, and make something amazing.
I’ll be right here, cheering you on.
