Introduction: Why Culinary Myths Matter
Culinary culture is as rich in tradition as it is in innovation. Yet, amid the delicious evolution of food trends and craft techniques, certain myths persist—often passed down through generations or circulating online. These myths, while sometimes rooted in kernels of truth, can hold back even the most passionate home cooks and culinary creators. Whether it’s confusion about seasoning your cast iron, the supposed dangers of MSG, or misconceptions about how to store and use fresh ingredients, outdated ideas can lead to unnecessary expense, wasted effort, and missed opportunities for flavor.
In this comprehensive guide, we’ll separate fact from fiction across essential areas of modern cooking. You’ll gain practical, science-backed insights that empower you to cook smarter, safer, and with more confidence. We’ll tackle the myths that shape our kitchens—from the tools you choose to the way you season your food—and reveal what truly matters for exceptional, inspired results. Ready to challenge your culinary assumptions? Let’s get started.
Myth #1: Cast Iron Cookware Should Never Be Washed with Soap
Origins of the Myth
The idea that soap ruins cast iron’s seasoning is deeply entrenched. Many believe that any soap will immediately strip away the hard-earned nonstick surface built up over months or years of use.
The Science
Modern dish soaps are mild and designed to cut grease, not destroy polymerized oil—that’s the scientific name for the tough seasoning layer on your cast iron. Unless you’re using harsh lye soaps (rare in home kitchens today), a gentle scrub with a small amount of soap won’t harm the seasoning. The polymerized layer is a chemical bond, not a surface coating that’s easily washed away.
Best Practices
- Use a soft sponge and a dab of mild dish soap for cleaning after cooking.
- Immediately dry your cast iron to prevent rusting.
- Apply a very thin layer of oil and heat lightly to maintain the seasoning.
Don’t let fear of soap keep you from keeping your cookware clean and functional.
Myth #2: MSG Is Dangerous and Should Be Avoided
Where Did This Idea Come From?
Monosodium glutamate (MSG) has been the subject of fear and misinformation since the 1960s. Early anecdotal reports linked it to headaches and other symptoms, leading to the so-called “Chinese Restaurant Syndrome.” Despite decades of scientific research, the myth persists.
The Evidence
Numerous studies by the FDA, WHO, and other global organizations have found that MSG is safe for the vast majority of people when consumed in normal amounts. Only a small fraction of individuals are sensitive to very high doses, and even then, symptoms are generally mild and temporary.
Flavor Facts
- MSG is a pure form of umami, enhancing savory flavors.
- It can reduce the need for added salt, improving the health profile of dishes.
- It’s naturally present in foods like tomatoes and Parmesan cheese.
Fear of MSG is unfounded—embrace it as a tool for flavor, not a threat.
Myth #3: All Olive Oils Are the Same—Extra Virgin Is Just a Label
The Reality of Olive Oil Grades
Olive oil is as nuanced as fine wine. “Extra virgin” is not just marketing; it indicates oil extracted from the first pressing of olives, with low acidity and no chemical processing. Lesser grades, like “pure” or “light” olive oil, are often blends and may be refined, losing both flavor and beneficial compounds.
Flavor and Application
- Extra Virgin: Use for finishing, dressings, and dips—where its complex flavors shine.
- Virgin or Pure: Suitable for sautéing or recipes where flavor is less critical.
Invest in a small bottle of high-quality extra virgin olive oil for raw applications, and use lower grades for cooking if budget is a concern.
Myth #4: Searing Meat Seals in Juices
Understanding the Sear
Searing creates a flavorful crust through the Maillard reaction, which browns proteins and sugars at high heat. However, it doesn’t “seal” anything in. In fact, meat loses moisture as it cooks, whether seared or not.
Practical Takeaways
- Sear for flavor, not juiciness.
- For the juiciest results, rest meat after cooking to allow juices to redistribute.
- Use a thermometer for perfect doneness.
Don’t skip the sear—it’s about taste, not moisture retention.
Myth #5: Wooden Cutting Boards Are Unsafe Compared to Plastic
Bacteria and Board Materials
Conventional wisdom suggests plastic is more sanitary, but research shows wood has natural antibacterial properties. While plastic boards can develop deep grooves that harbor bacteria and are harder to clean, wood tends to self-heal, closing up minor cuts over time.
Safe Board Practices
- Choose hardwood boards like maple or beech for durability and safety.
- Wash boards promptly with hot, soapy water and dry thoroughly.
- Sanitize occasionally with a diluted vinegar or bleach solution.
- Replace boards (wood or plastic) if they become deeply gouged or cracked.
Both wood and plastic can be safe—but wood’s reputation for harboring bacteria is undeserved.
Myth #6: Marinating Meat for Hours Always Makes It More Tender
What Marinades Really Do
Marinades add flavor, especially to the surface of meat. However, the molecules responsible for tenderizing—typically acids—don’t penetrate deeply. In fact, marinating too long can result in mushy or unpalatable textures, particularly with acidic ingredients like vinegar or citrus.
Optimal Marinating
- Marinate tender cuts for 30 minutes to 2 hours for flavor.
- For tougher cuts, use salt-based rubs or brining for true tenderization.
- Never reuse marinade that’s touched raw meat without boiling it first.
Focus on marinades for flavor, not as a cure-all for tough meat.
Myth #7: You Must Use Cold Water to Boil Pasta Properly
Debunking the Boiling Process
Many believe that starting pasta in boiling water is essential for texture. However, recent tests show you can start pasta in cold water, saving time and energy. The key is to stir frequently to prevent sticking and monitor closely to avoid overcooking.
When to Use Which Method
- For quick meals, a cold start works well—especially with smaller pasta shapes.
- For traditional pasta or when using large pots, boiling water remains a safe bet for even cooking.
Don’t be afraid to experiment—flexibility in technique can improve efficiency without sacrificing quality.
Myth #8: Expensive Chef’s Knives Are Always Better
Finding the Right Knife
High price doesn’t guarantee the best knife for your hands or your cooking style. The most important factors are balance, comfort, and sharpness. Many reputable brands offer affordable knives that hold their edge and are easy to maintain.
Knife Essentials
- Test grip and weight before buying.
- Maintain sharpness with regular honing and occasional professional sharpening.
- Don’t overlook midrange or even budget knives—fit and feel matter most.
Let your experience, not the price tag, guide your knife choices.
Myth #9: Always Refrigerate Tomatoes, Garlic, and Bread
Proper Storage Unlocked
Refrigeration can extend shelf life, but it’s not always best for flavor or texture. Tomatoes lose their vibrant taste and become mealy when chilled. Bread stales faster in the fridge. Garlic can sprout or become rubbery.
Storage Guidelines
- Tomatoes: Store at room temperature away from direct sunlight.
- Bread: Keep in a bread box or paper bag; freeze for long-term storage.
- Garlic: Store in a cool, dry, ventilated container (not the fridge).
Understanding storage helps preserve both flavor and texture, reducing food waste and elevating your dishes.
Myth #10: Salt Should Be Added Only at the End of Cooking
Seasoning Throughout
Adding salt at the end is sometimes appropriate, but seasoning in layers during cooking builds depth and complexity. Salt draws out moisture, enhances natural flavors, and helps develop the desired texture—particularly in proteins and vegetables.
Salt Smarts
- Season proteins before cooking for better browning.
- Add salt early to vegetables to help them sweat and caramelize.
- Taste and adjust salt as you go to avoid over- or under-seasoning.
Think of salt as a tool for building flavor, not just a finishing touch.
Myth #11: Baking Is Too Rigid for Creativity
Exploring Creative Baking
While baking does require precision in measurements and ratios, there’s ample space for creativity in flavors, textures, and presentation. Once you understand foundational techniques, you can experiment confidently.
Creative Opportunities
- Swap spices, extracts, or zests for custom flavors.
- Add mix-ins like nuts, seeds, or dried fruits.
- Experiment with glazes, toppings, and fillings.
Master the basics, then let your imagination lead the way.
Myth #12: All Expired Foods Are Unsafe to Eat
Understanding Food Labels
“Sell by” and “best by” dates are often about quality, not safety. Many foods remain perfectly safe and palatable past their printed dates, especially if unopened and stored properly.
When to Be Cautious
- Use your senses—smell, sight, and touch—to assess food quality.
- Be stricter with high-risk items like dairy, meat, and seafood.
- Dry goods, canned items, and grains often last well beyond dates if kept dry and sealed.
Don’t throw away food based solely on dates—reduce waste with informed judgment.
Conclusion: Cooking Smarter by Embracing Facts Over Folklore
The culinary world is an ever-evolving tapestry woven from both tradition and innovation. While stories, rituals, and handed-down advice add texture to our food journeys, it’s vital to separate enduring wisdom from outdated or debunked kitchen lore. As we’ve explored, many common myths—from how to care for your cookware to what truly impacts flavor, safety, and quality—stand in the way of both creativity and efficiency.
By understanding the science behind cooking, you gain the freedom to make informed choices: using soap confidently on your cast iron, seasoning with intention throughout the process, or choosing the best olive oil for your dish. You’ll waste less, save money, and—most importantly—elevate the flavor and joy in every meal. Embrace curiosity, question convention, and let evidence guide your culinary craft. The kitchen is as much a place of learning as it is of nourishment. With these myths dispelled, you’re empowered to pursue delicious results with clarity and confidence—turning every meal into a story of taste, skill, and discovery.
You mentioned that mild dish soap is safe for cast iron, but are there certain ingredients or types of soaps I should still avoid just to be safe? I want to make sure I’m not accidentally using something that could damage the seasoning.
When cleaning cast iron, it’s best to avoid soaps with strong degreasers, antibacterial chemicals, or citrus-based ingredients, as these can strip away the seasoning. Stick to mild, unscented dish soaps without added bleach or harsh detergents. Always rinse thoroughly and dry the pan right away to protect your cast iron’s finish and seasoning.
The article talks about using a thin layer of oil and heating the cast iron after washing. How important is the type of oil? Would using something cheap like vegetable oil be fine, or do I need to buy special seasoning oils for proper maintenance?
You don’t need to buy any special or expensive seasoning oils for maintaining your cast iron. Common oils like vegetable oil, canola oil, or even shortening work perfectly well. The main thing is to use a thin, even layer and heat it until it smokes lightly. This helps build up a durable, nonstick surface over time.
I like the idea of challenging kitchen myths, especially since I’ve got a mix of older and newer cookware at home. Do you have advice on how to tell when cast iron actually needs to be re-seasoned versus just cleaned normally?
A well-seasoned cast iron pan usually has a smooth, shiny, and non-sticky surface. If food starts sticking more than usual, if you see dull, dry, or rusty patches, or if the pan feels rough, it’s probably time to re-season. Just regular food residue or minor discoloration can usually be handled with a good cleaning—no need to re-season every time you cook.
So after cleaning with a little mild soap like you suggest, is it necessary to oil and heat the pan every single time, even if I don’t see any dry or dull spots? Or are there situations when that step can be skipped?
You don’t have to oil and heat your pan every single time after washing if the seasoning looks intact and there are no dry, dull, or rusty spots. If the surface still looks glossy or dark and feels smooth, it’s fine to skip the oiling step occasionally. Just make sure to dry it thoroughly after washing to prevent rust.
The article mentions that modern dish soaps won’t harm the polymerized seasoning on cast iron, but I’ve noticed some people still avoid soap entirely out of habit. Are there any types or brands of soap that you specifically recommend or advise against for cast iron care?
Most modern dish soaps are safe for cast iron, as they don’t contain harsh lye or abrasives that could strip the seasoning. Mild, unscented liquid dish soaps work well, such as those from brands like Dawn or Seventh Generation. It’s best to avoid soaps labeled as heavy-duty degreasers or those with strong chemicals, as they could be unnecessarily harsh. Just use a small amount and rinse thoroughly to keep your seasoning in good shape.
I always thought using soap on cast iron would ruin it, so I’ve avoided it for years. If I notice my cast iron has lost some of its nonstick quality after cleaning with soap, is there a simple way to restore the seasoning at home?
If your cast iron loses its nonstick quality after cleaning with soap, you can easily restore the seasoning. Simply rub a thin layer of vegetable oil or another neutral cooking oil onto the surface, then bake it upside down in a 400°F oven for about an hour. Let it cool in the oven to finish. This process will help rebuild that protective, nonstick layer.
So if a small amount of modern dish soap is safe for cast iron, does that mean I can use it after every use, even if I made something greasy or tomato-based? Also, is there a limit to how much soap is still considered ‘gentle’?
Yes, you can use a small amount of mild dish soap on your cast iron after every use, even for greasy or tomato-based dishes. The key is to use just a drop or two—enough to help remove residue without stripping the seasoning. Avoid soaking and harsh scrubbing, and always dry and oil the pan afterward to keep it in good shape.
If my cast iron starts to feel sticky after following these cleaning and oiling steps, am I doing something wrong? Is that a sign of using too much oil or not heating the pan enough, or does it mean the seasoning is messed up?
A sticky cast iron pan usually means there’s too much oil left on the surface or it wasn’t heated long enough during seasoning. Try using a thinner layer of oil next time and make sure to heat the pan thoroughly so the oil bonds properly. Sticky residue doesn’t mean the seasoning is ruined; just clean it and repeat the process with less oil.
I’m curious if using a little soap still works for skillets that have gotten pretty crusty from baking or searing—are there situations where soap isn’t enough to get them clean, or should I avoid harsher scrubbers altogether?
For skillets with heavy, baked-on residue, a bit of mild soap is usually safe and effective, especially for modern cast iron with a stable seasoning. If soap alone doesn’t do the trick, try hot water and a stiff brush or use coarse salt as a gentle abrasive. Avoid steel wool or harsh scrubbers, as they can strip the seasoning. If the buildup is stubborn, you can re-season the skillet after cleaning to restore its surface.
I’ve always been nervous about using soap on my cast iron skillet because of the seasoning myth you mentioned. If I accidentally use a bit too much soap, is there anything I should do to quickly restore the seasoning, or is it usually fine as long as I re-oil and heat it after cleaning?
Using a bit of soap on your cast iron skillet is usually not a problem. The seasoning is quite resilient as long as you re-oil the pan and heat it after cleaning. If you notice the surface looking dull or food starts sticking, simply apply a thin layer of oil and heat the skillet for about an hour at 400°F. This will help restore the seasoning if needed.
I always thought you had to avoid using any soap on cast iron, but your explanation about modern dish soaps makes sense. If a cast iron skillet has stubborn food stuck on it, is it still okay to soak it briefly in soapy water, or does that risk causing rust or other issues?
Briefly soaking a cast iron skillet in soapy water is generally fine, especially if you’re dealing with stubborn stuck-on food. Just make sure not to leave it soaking for too long, as prolonged exposure to water can encourage rust. After cleaning, dry the skillet thoroughly and apply a light layer of oil to maintain its seasoning and prevent rust.
I’ve always dried my cast iron right after washing, but sometimes small rust spots appear anyway. Is there a specific technique or tool you recommend to ensure it’s completely dry, or should I be concerned about my kitchen’s humidity affecting the pan?
After washing your cast iron, drying it on the stove over low heat is very effective—this helps evaporate all moisture, even from tiny crevices. Once dry, it’s a good idea to lightly oil the surface while it’s still warm to prevent rust. High humidity can make rust more likely, so be sure to store the pan in a dry spot and avoid stacking damp cookware on top.
The article mentions applying a thin layer of oil and heating the cast iron after washing it. Do you recommend a specific type of oil for this, and is it possible to overseason the pan over time if I keep adding oil after every wash?
For seasoning cast iron, neutral oils with high smoke points like grapeseed, canola, or flaxseed oil work well. Applying just a thin, even coat is key—wipe away any excess before heating. If too much oil builds up over time, it can leave a sticky residue or flake off. To avoid overseasoning, make sure the pan looks dry and smooth after each seasoning session.
You mention that modern dish soap is safe for cast iron, but are there any specific ingredients or types of soap I should still avoid to protect the seasoning? For example, do antibacterial soaps or citrus-based cleaners cause any issues?
When cleaning cast iron, it’s best to choose mild dish soaps without strong degreasers or harsh additives. Antibacterial soaps and citrus-based cleaners can sometimes be too aggressive and may strip away the seasoning more quickly. Avoid anything that contains bleach or heavy fragrances. Plain, gentle dish soap used sparingly is the safest option to keep your pan seasoned and in great shape.
You mention that modern dish soaps won’t ruin the seasoning on cast iron, but is there a particular brand or type I should avoid just to be safe? Also, how often should I reapply that thin layer of oil after washing?
You don’t need to worry much about brands—any regular, unscented dish soap is fine for cast iron. Avoid harsh degreasers or soaps labeled as heavy-duty or antibacterial, as these could be too strong. As for oiling, apply a thin layer after every wash once the pan is dry. This keeps the seasoning in good shape and helps prevent rust.
You mention drying and oiling the pan after cleaning—how important is this step if I’m cooking almost daily? Is it necessary every single time, or can I skip it if I’m short on time during the week?
Drying and oiling the pan after each cleaning helps prevent rust and keeps the surface in good condition, especially for cast iron or carbon steel pans. If you cook daily, it’s most important to dry the pan thoroughly every time. Oiling can sometimes be skipped occasionally if you’re short on time, but try not to make it a regular habit—doing it most times will help your pan last much longer.
I’ve always been told never to use soap on my cast iron, so it’s interesting to hear that modern dish soap is safe. If my skillet’s seasoning seems a bit patchy after washing, is there a way to quickly touch it up without doing a full re-season in the oven?
Yes, you can easily refresh the seasoning without a full oven re-season. After washing and drying your skillet, rub a thin layer of cooking oil onto the surface, then heat it on the stovetop over medium heat for several minutes until it looks smooth and dark. Let it cool, then wipe off any excess oil. This helps quickly restore any patchy spots.
If I accidentally stripped too much of the seasoning from my cast iron pan when cleaning, what’s the recommended process to restore it, and about how long does it take before I can use it for regular cooking again?
To restore your cast iron pan’s seasoning, first dry it thoroughly, then apply a thin layer of neutral oil (like vegetable or flaxseed oil) to the entire surface. Bake it upside down in a 450°F oven for about an hour, placing foil underneath to catch drips. Let it cool in the oven. For best results, repeat the oiling and baking process 2–3 times. Your pan will be ready for regular cooking after this, usually within a few hours.
You mentioned that modern dish soaps won’t strip away the polymerized seasoning on cast iron. Would there be any difference if I use natural or homemade soaps, or should I just stick to standard dish soap brands from the store?
Natural or homemade soaps can vary a lot in their ingredients and strength, so they might be harsher or less effective than standard dish soaps. Most store-bought dish soaps are formulated to clean without breaking down the tough, polymerized layer on seasoned cast iron. If you want to be sure your seasoning is safe, it’s best to stick with well-known dish soap brands, as their formulas are more consistent and tested for kitchen use.
You mentioned that modern dish soaps are safe for cleaning cast iron, but what about if the pan has stuck-on food or burnt bits? Should I still avoid using steel wool, or is there a better method for tougher messes that won’t damage the seasoning?
For tough, stuck-on food or burnt bits on cast iron, avoid steel wool since it can strip away the seasoning. Instead, use a coarse salt scrub with a bit of water and a non-metal brush or sponge to gently lift the debris. If necessary, heat a little water in the pan to help loosen stubborn bits before scrubbing. This approach preserves your pan’s seasoning while thoroughly cleaning it.
I’ve always heard that you can’t use soap on cast iron because it ruins the seasoning, but your article says modern dish soap is fine. Is there a certain type or brand of soap you’d recommend avoiding, or are all regular dish soaps safe for cast iron?
All regular dish soaps on the market today are generally safe for cleaning cast iron, as they are much gentler than the old lye-based soaps that could strip seasoning. There’s no need to avoid any specific brand. Just steer clear of harsh industrial cleaners or anything labeled as heavy-duty degreasers, and avoid soaking the pan for long periods. Regular dish soap and a quick wash are perfectly fine.
When you mention that modern dish soaps are safe for cast iron, does this include antibacterial soaps, or should certain types still be avoided? I’ve seen conflicting advice and want to avoid accidentally damaging my skillet’s seasoning.
Antibacterial soaps are generally safe for cast iron, as most modern liquid dish soaps do not contain harsh chemicals that strip seasoning. The key is to avoid abrasive cleaners or soaps with added degreasers intended for heavy-duty cleaning. If you use a mild antibacterial dish soap and rinse thoroughly, your skillet’s seasoning should remain intact.
I’ve always avoided using any soap at all on my cast iron because I was worried about ruining the seasoning, but you mention that modern dish soaps are mild enough. Is there a specific type or brand of soap you’d recommend, or is any regular dish soap truly safe for everyday cleaning?
You don’t need to worry—any regular, mild dish soap is safe for cleaning cast iron these days. Modern soaps are gentle and won’t strip away your seasoning with normal use. There’s no need to choose a specific brand; just avoid anything labeled as heavy-duty degreaser or containing bleach. Regular dish soaps like Dawn or Palmolive work perfectly fine.
I’ve always been told to avoid using any soap on my cast iron skillet, so I appreciate the clarification here. If I’ve been skipping soap for years, would washing my skillet with mild dish soap now make any noticeable improvement, or should I just stick with my current routine?
If your cast iron skillet is already well seasoned and performing well, you don’t need to make any changes—your current routine is clearly working. Using mild dish soap occasionally won’t harm a properly seasoned skillet, but it won’t make a dramatic improvement if you’ve cared for it well. Feel free to try soap if you’d like, but sticking to what works is perfectly fine.
As a busy parent, I often need to clean up quickly. If I use a dishwasher-safe cast iron skillet, does that change any of the guidance, or could it ruin the seasoning completely?
Putting a cast iron skillet in the dishwasher is not recommended, even if it’s labeled dishwasher-safe. The dishwasher can strip away the seasoning layer and promote rust. It’s best to hand wash cast iron with minimal soap, dry it thoroughly, and apply a light coat of oil to maintain its nonstick surface and prevent damage.
I always thought using soap on my cast iron would ruin it, but now I’m wondering—if I accidentally used a bit too much soap or forgot to re-oil the pan afterward, is there an easy fix, or do I have to start from scratch with reseasoning?
If you used a bit too much soap or forgot to re-oil your cast iron pan, don’t worry—you usually don’t need to start over completely. Just rinse and dry the pan thoroughly, then apply a thin layer of oil and heat it on the stove or in the oven for a short time to restore its seasoning. Full reseasoning is only necessary if the surface looks dull, rusty, or patchy.
I’ve always heard conflicting advice about when to re-season my cast iron after washing with soap. Based on the science, how often should I apply oil and heat, and are there any visible signs that my pan needs to be re-seasoned?
You don’t need to re-season your cast iron every time you wash it with soap—only if the seasoning looks dull, patchy, or food starts sticking more than usual. Visible signs include rust spots or a gray, uneven surface. For maintenance, lightly oil and heat your pan when it looks dry or after a deep clean, rather than after every wash.
My question is about seasoning maintenance: if I accidentally let my cast iron air dry and notice a bit of rust, should I start the seasoning process over again from scratch, or is there a quicker fix for small rust spots without major downtime in my kitchen?
You don’t need to start the seasoning process from scratch for small rust spots. Just scrub the rusted area gently with steel wool or a scrub pad, rinse and dry thoroughly, then apply a thin layer of oil and heat your pan in the oven or on the stove until it’s dry. This spot treatment should restore the surface without major downtime.
You mentioned that using mild dish soap won’t damage the seasoning on cast iron pans, but what about using steel wool or other abrasive scrubbers? Does that also avoid harming the polymerized layer, or should we stick to softer materials for cleaning?
While mild dish soap is generally safe for seasoned cast iron, using steel wool or abrasive scrubbers is not recommended. These harsh materials can strip away the polymerized oil layer that protects your pan. For routine cleaning, it’s best to use a soft sponge, brush, or a gentle scrub pad. If you need to remove stubborn residue, try coarse salt and a cloth instead.