5 Problems With Cast Iron Pans And How to Fix Them

What are the biggest problems with cast iron?

You’ve probably recognized a few in the other topics but let’s list the common problems and then discuss them in detail.

Common Problems with Cast Iron

1. The pans are heavy, hard to handle
2. Cast Iron cannot go in the dishwasher
3. You Must wash the pans by hand by hand
4. You must dry your Cast Iron manually and oil it after use
5. Are hard to store because of their weight

You notice I didn’t list food sticking.  Sticking food is not a problem with cast iron, it is a problem with proper seasoning and cooking techniques.  I cook eggs in my cast iron almost every day, and they don’t stick.  Your pans won’t stick either if you properly season them and don’t let them get too hot.

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They are heavy, hard to handle

Handling cast iron pans takes getting used to.  You will not grab and move it around the way you would an aluminum pan.  In fact, you may have to use 2 hands to lift it, especially if it is filled with a lot of food.

Most of the larger pans and Dutch ovens have assist handles on the opposite side the the main handle.  This makes for much easier handling.

Always use dry kitchen towels and insulated gloves and handle cast iron cookware with 2 hands. This will make life easier at the stove and oven. It will be much safer and less likely for an accident to happen.

You cannot put cast iron in the dishwasher

Don’t even put your cast iron pan in the dishwasher.  The heat, harsh detergents, and moisture will ruin your seasoning finish and your pans will rust.  All cast iron pans should be hand washed, including the enamel-coated pans.  Most enamel-coated pans still have an exposed edge of cast iron at the rim on the lid that will not withstand the elements of a dishwasher.

Cast iron cookware must be washed by hand

Yes, all cast iron must be washed by hand. Which may seem like a chore, but it is quite simple. All you have to do is simply scour the pan with warm water and drop or two of mild dishwashing detergent. Rinse the pan. This literally takes about 1-2 minutes.

They must be dried manually and oiled after use

Once you’ve cleaned your cast iron pan after use, you must dry it.  If you let it air dry, your finish can deteriorate and the pan can begin to rust.  You can either hand dry the cookware with a hand towel, a paper towel, or by heat on the stovetop.  I use the stovetop method.  It gets rid of the moisture completely and quickly, and because I apply fat to it while it is hot, I get a “reseasoning” effect as it heats and cools.

They are hard to store because of their weight

Because these pots and pans are so heavy, you may not want to store them in your cabinets.  Those shelves might collapse. I typically keep mine on the stovetop since I cook with them most of the time.  I simply heat and oil them after cleaning them, then leave them there until the next meal.

They do make racks to store them on if you have the space, and they are recommended since they can handle the weight.  But be careful not to put that rack on a shelf that cannot hold a lot of weight.

Conclusion

Simply handle them with caution and everything will be fine. And even though you have to wash them in the sink. It only takes a couple of minutes and they are ready for use again. Read my post about The 7 Reasons Why You Should Own Cast Iron.