Has anyone ever tried to scare you away from using a cast iron pan? Or warned you how it’s impossible to fry an egg on a stainless steel skillet? Cooking should be a joy, not a juggling act of do’s and don’ts! Let’s debunk some common kitchen myths and share practical tips and our favorite products to make your time in the kitchen more enjoyable.
#1: “Cast iron needs to be treated like a mythical creature.”
We get it, it’s scary to adopt a kitchen product that requires some TLC. But it’s actually pretty simple to season and clean a cast iron pan! Did you know you can even use a little soap on it if you need to? Just make sure to follow up by very lightly oiling that clean, dry pan and heating it until the oil bonds to the cast-iron surface (this is “seasoning” your cast iron!).
The biggest “no-no” you should abide by is don’t let your cast iron soak in water. Drying it all the way out after use is essential. It helps prevent rusting and ensures your casty lasts a long time.
We also recommend getting some Carbon Steel Seasoning Wax (at Owenhouse Ace!) to keep your pans well-seasoned and cooking up a storm for years to come. If you want some more hot tips on cast iron use, we recommend checking out Smithey’s guide!
#2: “Wooden cutting boards are unsanitary.”
Wooden cutting boards are unsanitary… if you don’t clean them properly! It’s actually a myth that wooden cutting boards aren’t sanitary. Wood is actually naturally anti-microbial, meaning that those pesky little microbes don’t even want to live on your cutting board! But you should still wash it well with soap and water after use.
That being said, it’s crucial to regularly maintain your cutting board by cleaning it thoroughly and oiling it with food-grade cutting board oil or beeswax to preserve its appearance and durability. We also love to use Howard Cutting Board Oil for seasoning our wooden blocks because it’s made with clear, odorless, pure food-grade mineral oil. The mineral oil brings out the depth of grain in wood and helps prevent drying and cracking. For more tips, check out Boos maintenance guide.
#4: “It’s impossible to fry an egg in a stainless steel pan.”
Sure, it’s not as straightforward as using a non-stick, but it IS possible to fry an egg with a stainless steel pan! The trick is to get it to the right temperature.
By heating the pan to the correct temperature—around 320 degrees Fahrenheit—and using a small amount of fat, eggs can be cooked without sticking (even in a good old, unseasoned stainless steel pan)!
And if you’re thinking, “How in the world will I know when my pan is 320 degrees Fahrenheit?!” Don’t worry—no one in their right mind is laster temp checking their pans every time they fry an egg. Use the “water droplet test“: if the water beads up, the surface is considered non-porous or water-resistant, while if the water quickly spreads, the surface is porous and absorbs water readily. If the water beads? It’ll fry an egg.
Check out this YouTube video for a great visual!
We carry Zwilling and Made In stainless steel because it’s the best there is!
Cook with confidence with quality products from Owenhouse Ace
Cooking with nice products really does make a difference. Not only in your experience but the quality of your food. If you’re ready to dive into quality kitchen gadgets and gear, we’d love to help! Our team nerds out on the best knives to keep in the kitchen, baking as if they were on The Great British Baking Show, the nuances of cast iron, and even canning (don’t knock it till you try it!).
When it comes down to it, we’re here to help! If there are any kitchen myths you want to see if we can bust, let us know!
