Cast iron cookware safety and maintenance tips

While cast iron pans are popular for their heat retention and natural non-stick properties, improper use can pose health and safety risks. Key mistakes to avoid include cooking highly acidic foods, such as tomatoes, vinegar, or citrus, for extended periods. Acid can erode the protective seasoning layer, causing excessive iron to dissolve into food and creating an unpleasant metallic taste.

Additionally, thermal shock from placing a hot pan into cold water can cause warping or cracking. Such damage creates microscopic crevices that harbor bacteria and grease. Users are also advised against soaking pans overnight or using harsh detergents and steel wool, as these practices accelerate oxidation and the formation of rust.