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Iron pans, often called skillets or kadais, have been a staple in Indian kitchens for many years. These classic cooking tools are valued for their strength, versatility, and the way they improve the flavour of food. It’s also believed that using iron pans can add small amounts of iron to the food, giving a slight health benefit. However, despite their advantages, many people accidentally make errors when using or caring for these pans, which can lead to damage.
Video Credits: Mr. Cast Iron/ YouTube
Let’s look at five common mistakes to avoid while using an iron pan:
Preheat The Pan Properly
One of the key steps when cooking with an iron pan is proper preheating. Many people fail to preheat the pan, leading to uneven cooking and difficulty in frying or sautéing food. Iron pans need to be heated slowly and evenly, so it's important to give the pan time to warm up before adding any ingredients. You can test whether the pan is ready by sprinkling a few drops of water onto the surface; if the water sizzles and evaporates, your pan is ready for cooking. A cold pan can cause food to stick, leading to a mess that can be hard to clean up later.
Image Credits: Adobe Stock
Season The Pan Daily
Seasoning an iron pan is essential to prevent rust and create a naturally non-stick surface. Despite this, many people neglect to season their pans, especially after washing. Iron pans develop a layer of seasoning, a coating made of polymerised oil that protects the metal and enhances its cooking performance. Without regular seasoning, the pan is more likely to rust, and food will start to stick.
To season your iron pan, coat it lightly with cooking oil and heat it on the stove or in the oven until the oil forms a protective layer. This process should be done every time you wash the pan or if you notice that the surface has become dull or sticky. Over time, with regular seasoning, your pan will develop a glossy, non-stick finish that makes cooking easier and improves the taste of your dishes.
Avoid Cooking Acidic Foods In The Iron Pan
Iron pans are not suitable for cooking acidic foods, yet many people unknowingly prepare dishes with tomatoes, vinegar, or lemon juice in these pans. The acids in these ingredients can react with the iron, causing the pan to develop a metallic taste and discolouration. Over time, this can damage the pan’s surface and affect the flavour of your food.
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If you need to cook acidic dishes, it’s better to use a different type of cookware, such as stainless steel or non-stick pans. However, if you insist on using your iron pan, make sure the pan is well-seasoned before adding any acidic ingredients.
Do Not Soak The Iron Pan In Water
A major mistake people make is soaking their iron pan in water for long periods. Leaving the pan submerged in water or even letting it sit wet in the sink can cause rust to form on the surface, weakening the pan’s structure and making it more difficult to clean. Iron is highly reactive to moisture, and exposure to water accelerates rusting.
Instead of soaking your iron pan, wash it promptly after cooking. Use warm water and mild dish soap to clean the pan but avoid harsh scrubbing that can damage the seasoning. Once the pan is clean, dry it thoroughly with a towel before storing it. Never let it air-dry, as even small amounts of moisture can lead to rust.
Image Credits: Adobe Stock
Store The Pan While It Is Dry
Storing a wet iron pan is one of the most common mistakes that leads to rust. Many people wash their iron pans and put them away without thoroughly drying them. Since iron is prone to rusting when exposed to moisture, storing the pan while it’s still wet can cause rust spots to form, reducing the lifespan of your pan.
To prevent rust, always dry your iron pan completely after washing. You can use a clean towel to wipe away any moisture or even place the pan on a low flame for a minute to ensure all water has evaporated. For extra protection, rub a thin layer of oil on the surface before storing the pan. If you’re stacking pans, place a paper towel or cloth between them to prevent scratches.
