8 Common Mistakes to Avoid When Using Cast Iron Cookware

There’s something satisfying about cooking with cast iron cookware. Whether you’re searing a steak or slow-cooking a rich stew, cast iron cookware is a game-changer in the kitchen. But if you’re new to cast iron or haven’t quite mastered the care routine, it’s easy to make mistakes that can damage your cookware or affect how your food turns out. Here’s what not to do, and how to get the best results from your cast iron cookware very time.

The Different Types of Cast Iron Cookware

Before we get into mistakes when using cast iron cookware, it’s important to know what type of cast iron cookware you’re using. Not all cast iron cookware is the same, and knowing the difference helps you care for it properly and get the best cooking results.

• Pre-Seasoned Cast Iron. Comes with a protective layer of seasoning from the start, so you can cook with it right away. Over time, the seasoning improves, making the surface more non-stick. For example, our Pre-Seasoned Skillet.
  
• Enameled Cast Iron. Enameled cast iron has a smooth, durable coating. At Crumble, our enamel coating is non-toxic and made from 2 to 3 layers of premium enamel from Tomatec Japan. And, unlike traditional cast iron, it doesn’t need seasoning and is easier to clean, but it still loves a little oil or butter when cooking. Over time, as you use it, a thin layer of oil builds up, naturally improving its non-stick performance. For example, our Dutch oven range.
  
• Raw (Unseasoned) Cast Iron. Traditional cast iron that comes without any seasoning. It requires proper seasoning before use and ongoing care to prevent rust. Crumble’s cast iron range doesn’t include raw cast iron (everything is either pre-seasoned or enameled), making them easier to use and maintain.

Alright, now that we have a better understanding of the different types of cast iron, let’s learn what to do and what not to do when cooking with cast iron. 

Taking care of cast iron cookware is easy (once you know how to do it!)

​Mistakes to Avoid When Cooking with Cast Iron

1. Using Too Much Heat

One of the biggest mistakes people make with cast iron is cranking up the heat too high. Cast iron holds heat incredibly well, so you don’t need to blast the stove to get a good sear.

What to do instead:

• Stick to low to medium heat for most cooking.
• Preheat yourcast iron cookware gradually to avoid hot spots or warping.

High flames won’t cook your food faster – they’ll just increase the chances of burning your ingredients and making them stick.

Don’t have the heat too high – low to medium heat is best for longevity of your Dutch oven

2. Cooking Acidic Foods for Too Long

Tomato-based sauces, vinegar-heavy dishes, or citrusy marinades can be a problem if your cast iron isn’t well-seasoned. While cast iron naturally develops non-stick properties over time, it’s important to use oil or butter to help prevent food from sticking. Acidic foods can strip away the seasoning, making it harder for food to slide around and when it comes to cleaning. 

What to do instead:

• Season your cast iron with oil or butter when cooking acidic dishes.
• If you’re simmering something acidic for a long time, opt for an enameled Dutch oven instead.

A quick tomato sauce? No worries. A slow-cooked ragu? Best to use an enameled Classic Round Dutch Oven.

3. Using Soap on Pre-Seasoned Cast Iron

If you’ve got a Pre-Seasoned Skillet, one of the worst things you can do is scrub it down with soap after every use. Soap can strip away the seasoning, which is what helps create that naturally non-stick surface.

What to do instead:

• For light cleaning, just use warm water and a non-abrasive sponge.
• If food is really stuck, scrub with coarse salt and water, then rinse and dry.

If you accidentally use soap? No stress—just dry your pan and give it a light coat of oil to maintain the seasoning.

4. Letting Cast Iron Soak in Water

Cast iron and water don’t mix – leaving your cookware to soak can lead to rust, which is a nightmare to clean and weakens the surface over time.

What to do instead:

• Wash your cast iron cookware immediately after use.
• Dry it completely with a towel – don’t let it air-dry.
• If needed, place it over low heat for a minute or two to make sure all moisture is gone.

If rust appears, don’t panic – it can be gently scrubbed off and re-seasoned.

Always wash and dry your cast iron straight away to prevent stains building up!

5. Not Seasoning Your Cast Iron 

Even if you buy pre-seasoned cast iron, seasoning can wear down over time. If your food is sticking more than usual, it’s probably time for a refresh.

What to do instead:

• After each wash, apply a thin layer of oil (flaxseed or vegetable oil works best).
• Heat your cookware over low heat for a minute to let the oil soak in.
• If the pan looks dull or patchy, bake it at 180°C for an hour to restore the seasoning.

Seasoning is what makes cast iron last for generations – so don’t skip it!

6. Using Metal Utensils on Enameled Cast Iron

When cooking with cast iron, avoid using metal utensils – they can scratch the enamel over time.

What to do instead:

• Stick to wooden, silicone, or nylon utensils to keep the enamel intact.

For pre-seasoned cast iron, metal can be fine, but it’s important to be gentle to avoid scratching off the seasoning layer.

7. Storing Cast Iron the Wrong Way

Stashing your cast iron away while it’s still damp or stacking pieces directly on top of each other can cause rust or even damage the surface.

What to do instead:

• Always make sure it’s bone-dry before storing.
• If stacking, place a paper towel or cloth between pieces to prevent scratching.
• Keep lids slightly ajar to allow air circulation – especially for Dutch ovens.

   

Keep lids ajar when storing your Dutch oven for greater air circulation 

8. Expecting Cast Iron to Be Naturally Non-Stick

Cast iron can be incredibly non-stick, but it doesn’t start out that way – it gets better with use and seasoning. If food is sticking, it’s either not seasoned properly or the heat is too high.

What to do instead:

• Use a little oil or butter every time you cook – it helps build up that non-stick layer.
• Stick to low to medium heat for best results.
• Cook high-fat foods (like bacon or sausages) often – it naturally improves seasoning!

If your cast iron is still sticky, just keep cooking with it – it only gets better over time.

Treat It Right, and It Can Last a Lifetime

Cast iron cookware is one of the best investments you can make for your kitchen, but only if you take care of it. Avoid these common mistakes, and yourCrumble cast iron cookware will last for decades, only getting better with every use.

Looking for the perfect cast iron piece? Shop Crumble’s full cast iron cookware range.