A cast iron pan is one of the most misunderstood tools in the kitchen. Generations of cooks have passed down strict rules never use soap, never cook tomatoes, never let it near a glass stovetop. But new research from cast iron experts is flipping those rules on their head. Turns out, your pan is far tougher than its reputation suggests.

Whether you are searing nyama choma on a Saturday afternoon or making a slow-cooked stew for a family dinner in your Nairobi kitchen, cast iron is one of the most rewarding cookware choices you can make. It retains heat beautifully, improves with age, and can last for decades or even generations.

But many people avoid it or treat it with unnecessary caution because of myths that have been circulating for years. We are setting the record straight. Here are five of the most common cast iron myths and the truth behind each one.

Cast iron skillet myths busted — the truth about cast iron care and cooking
Cast iron is tougher than you think — and easier to care for

5 Cast Iron Myths — Busted

Myth 01

"If your cast iron rusts, it's ruined."

The Myth ✓ Busted
Removing rust from cast iron pan
Rust is reversible — a little scrubbing restores your pan

Rust on a cast iron pan is treated like a death sentence. People see a few orange spots and assume the pan is finished. This is one of the most persistent and most wrong beliefs about cast iron.

Rust is not damage. It is surface oxidation, and it is entirely reversible. Cast iron is solid metal through and through, which means a little rust on the surface has absolutely no effect on the structural integrity of the pan. You are not looking at a ruined piece of cookware, you are looking at a pan that needs fifteen minutes of attention.

The fix: Scrub the affected area with steel wool to remove the rust completely. Rinse, dry thoroughly on the stove over low heat, then apply a thin layer of cooking oil and heat the pan until it smokes lightly. That is it your pan is re-seasoned and ready to go. To prevent rust from returning, always dry your cast iron promptly after washing and finish with a very light coat of oil before storing.
Myth 02

"You can't use metal utensils on cast iron."

The Myth ✓ Busted
Using metal utensils on cast iron pan
Cast iron can handle metal spatulas, tongs, and spoons with ease

This one likely comes from confusion with non-stick coated pans, where metal utensils genuinely do cause damage by scratching the delicate coating. Cast iron is an entirely different material and the two should not be treated the same way.

Cast iron is arguably the most durable metal you will ever cook with. It is solid, dense, and thick. A metal spatula is not going to scratch it, dent it, or compromise its seasoning in any meaningful way. You can flip your nyama choma with a metal tong, scrape your pan with a metal spatula, and stir your stew with a metal spoon. Cast iron can handle all of it.

The truth: Any utensil is welcome on cast iron; silicone, wooden, or metal. Use whatever works best for what you are cooking. If you prefer wooden or silicone for habit or comfort, that is completely fine too. But do not feel restricted.
Myth 03

"You can't use cast iron on a glass stovetop."

The Myth ✓ Busted
Cast iron pan on glass stovetop
Perfectly safe on glass — just lift, don't slide

With more and more modern kitchens in Nairobi apartments featuring glass-top electric stoves, this myth has caused a lot of unnecessary anxiety. Many cast iron owners avoid using their pan entirely on certain hobs, assuming it will crack or damage the surface.

Cast iron is perfectly safe on glass-top stoves. The concern is not about heat, it is about physical handling. The real risk is sliding a heavy pan across a glass surface, which can scratch it, or dropping it, which can crack it. Neither of those things will happen if you simply handle the pan with care.

The rule: Lift, do not slide. Always pick the pan up fully when moving it on a glass stovetop rather than dragging it. Remove the pan from the hob after cooking rather than leaving it to cool on the glass. Do that and you will have no issues whatsoever.
Myth 04

"You can't cook acidic foods like tomatoes in cast iron."

The Myth ✓ Busted
Cooking tomatoes in cast iron pan
Well-seasoned cast iron handles tomatoes and acidic foods just fine

This is probably the most commonly repeated cast iron rule and it puts off a lot of Kenyan cooks who love a good tomato-based stew, pilau sauce, or braised dish. The concern is that acidic ingredients will react with the iron, strip the seasoning, and leave a metallic taste in the food.

There is a kernel of truth here, but it is wildly overstated. Acid does interact with iron, but only when exposed for extended periods in an under-seasoned pan. A quick tomato-based sauce, a stew cooked in under an hour, or a dish with lemon squeezed over it at the end will not cause any meaningful reaction in a well-seasoned pan.

The nuance: If your pan is brand new and has only one or two layers of seasoning built up, it is a good idea to avoid long, slow, acidic dishes until you have cooked with it more. After several uses, the seasoning is robust enough that occasional acidic cooking is absolutely fine. The only thing to genuinely avoid is simmering a highly acidic dish like a tomato sauce for several hours in a new or poorly seasoned pan. Beyond that, you are good to go.
Myth 05

"You can't clean cast iron with soap."

The Myth ✓ Busted
Cleaning cast iron with dish soap
Modern dish soap won't harm your seasoning — wash with confidence

This is the one that gets the most passionate responses. Ask any seasoned cast iron user and they will tell you sometimes quite firmly that soap will ruin the seasoning and you should never, ever use it. The rule has been passed down so many times that most people have never stopped to question it.

The origin of this myth likely dates back to when soaps were made with lye, a highly caustic substance that genuinely could damage iron over time. Modern dish soap is nothing like that. It is mild enough to be used on baby items and your cast iron can absolutely take it.

A small amount of dish soap, used occasionally and rinsed off properly, will not strip a well-established seasoning. What does strip seasoning is prolonged soaking, which you should always avoid but a quick wash with a drop of soap, a scrub brush, and a thorough rinse is perfectly fine.

The real rule: Use a small amount of dish soap if needed, scrub gently, rinse well, and dry immediately either with a towel or on the hob over low heat. Follow up with a very thin coat of oil. Never soak cast iron in water, and never put it in the dishwasher. That is genuinely all there is to it.

The Simple Truth About Cast Iron Care

Strip away the mythology and cast iron care comes down to four straightforward habits. Once these become second nature, maintaining your pan takes less than two minutes after each use.

Dry It Immediately

After washing, dry your cast iron right away either with a cloth or by placing it on the hob over low heat for a minute. Moisture left sitting is the only real enemy of cast iron.

Oil After Every Wash

While the pan is still slightly warm, wipe a very thin layer of cooking oil over the cooking surface with a cloth or paper towel. This maintains and builds the seasoning over time.

Heat It Gradually

Cast iron retains heat exceptionally well but distributes it slowly. Start on medium heat and let the pan warm up before cooking. This prevents hotspots and gives you better, more even results.

Store It Dry

Store your cast iron in a dry place with good airflow. If stacking pans, place a folded cloth or paper towel between them to protect the seasoning and allow any residual moisture to escape.

How to season and care for a cast iron skillet in Kenya
Good cast iron care takes minutes — and builds a better pan every time

Why Cast Iron Gets Better With Use

One of the most remarkable things about cast iron is that it genuinely improves the more you cook with it. Every time you heat the pan with oil, you are building up an additional layer of polymerised fat, what is known as seasoning. Over time, this creates a naturally non-stick surface that becomes smoother and more effective with each use.

This is the opposite of most modern non-stick cookware, which degrades with use and eventually needs to be replaced. A cast iron pan that is cooked in regularly and cared for simply will outlast every other pan in your kitchen and then some.

In many Kenyan families, cast iron pans are genuinely passed down across generations. The pan your grandmother cooked in may well be better seasoned than a brand new one and that is not a coincidence. It is the natural result of years of cooking and care.

Ready to Cook with Cast Iron?

Now that the myths are out of the way, there is nothing stopping you from making cast iron the most-used pan in your kitchen. Whether you are a home cook in Nairobi or a professional chef in a lodge kitchen, cast iron delivers results that are genuinely hard to match.

Vituzote.com stocks a range of quality cast iron cookware suited for Kenyan kitchens from compact skillets for everyday cooking to larger pans for family meals and hospitality use. Shop online, order via WhatsApp (0714 389 495), or visit stores at Yaya Centre, Sarit Centre, and Junction Mall in Nairobi.

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Your Cast Iron Pan Is Tougher Than You Think

Rust? Fixable. Soap? Fine. Metal utensils? No problem. Glass stovetop? Absolutely. Tomatoes? Go ahead. The rules around cast iron have been overcomplicated for decades and the truth is that this is one of the most forgiving, durable, and rewarding pieces of cookware you will ever own.

Stop babying your skillet. Start cooking with confidence. And if you do not own a cast iron pan yet, there has never been a better time to start. Explore cast iron cookware at Vituzote today →