Boiling water for extended periods in cast iron can break down the pan's seasoning. Quick boils are fine; otherwise, opt for a stock pot.
The key to cooking with cast iron is maintaining its seasoning, which serves as a nonstick surface and rust protection. Excessive boiling can damage this layer.
Boiling water can lift the seasoning from cast iron, making it vulnerable to rust and potentially introducing flaky bits into your food.
While some use boiling water for cleaning cast iron, it's better to avoid methods that compromise the pan’s protective layer.
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