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Title : Myths about a cast iron fry pan

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Cooking with cast iron pans can be tricky. They're heavy and rust easily. But they last forever (if properly treated) and also retain heat longer, making them an ideal pan to keep food warm.

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Cooking with cast iron pans can be tricky. They're heavy and rust easily. But they last forever (if properly treated) and also retain heat longer, making them an ideal pan to keep food warm. That's why people love them. But, cleaning a pan has always been the most difficult task. 
 
Some say to always clean the pan with soap and others say soap will be the death of your pan. Or perhaps you've been told cooking with a cast iron pan is a good way to absorb iron, however, there are those who believe that the frying pan will add unwanted metals into your food. Here are a few myth busting tips for people who se fry pans.
 
Cleaning With Soap Ruins the Pan - Unlike the harsh soap used earlier, modern-day soap is gentle (it's even soft on your hands). If your pan is well-seasoned, a little soap and water won't hurt it.
 
Metal Utensils Scratch the Surface - A lot of people warn you to use wooden spoons so you won't damage the surface. This is a myth. Light scraping while cooking polishes the iron, allowing the seasoning to adhere better to the pan. It's actually good practice to promote this process.
 
Cast Iron Pans Heat Evenly - It's true that a cast iron skillet gets hotter and stays hotter than an aluminum pan of the same size, but the heat isn't distributed evenly. With a small burner, the edges of the pan will be cooler than the center.
 
Once Rust Appears, it's Time to Throw it Out - Cast iron is basically indestructible. Your home burner will never get hot enough to melt it. 
 
Cooking With a Cast Iron Pan Gives You Nutrients - Without any actual data, this could be true. But since people don't use a pan all the time, the amount of iron you get from heating food in a pan is minimal.

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