Is Cast Iron Safe for People with Food Allergies? I Need to Get a Few New Pans.
This is a great question with a very interesting answer. Depending on what you’re allergic to, no, cast iron isn’t a good option. If I had to put a number on it, I’d estimate that about 50% of people with food allergies could purchase a cast iron pan without thinking twice. Let’s take a look at the different variables.
Most Cast Iron is PreSeasoned
Manufacturers that sell cast iron pans generally pre-season them. I’ve seen some places use soy oil as a seasoning, so it’s important to know going in that you’ll have to research before making a purchase.
You’ll want to reach out to the manufacturer and ask about what kind of pre-seasoning happens. If you’re allergic to corn, you should especially be on high alert. When reaching out, ask the question a couple of ways:
- Do you add any kind of oil to the finished pan?
- Is this pan pre-seasoned?
- Are the pans washed with anything special or a specific type of soap before they ship out?
For those of you with complex cases, also make sure you understand if any special method was used to create said pan (think processing aids or anything else that could leave a residue).
Cast Iron Can’t be Dishwashed
In my humble opinion, this is the greatest downfall of cast iron pans. Since you can’t put them in the dishwasher, you’re not able to high heat sanitize (when your dishwasher reaches a very high temperature to kill any remaining pathogens etc.).
You’re also reliant on your hand washing to be perfect in removing all food proteins/food allergens. Similar to Vitamix containers, I always advise that this type of equipment not be shared in your home.
If person A and person B have different food allergies (or one has an allergy and the other doesn’t), they each need their own cast iron pan. Additionally, the pans need to be colour coded, and this can be done with a silicone handle cover.
Since hand washing is the name of the game, you’ll also need to keep track of your sponges. You don’t want to clean pans A and B with the same sponge. In my home, we have sponges that are different colours, and several (labeled) sponge holders.
In All My Years, I’ve Owned One Cast Iron Pan
Given the needs of my household, and the limitations of cast iron, I only ever owned one cast iron pan. And you’ll love this: I used it twice.
In fact, it was only purchased to make a cast iron cookie. I also made a cast iron pizza, and that was it. Never used it again. It might be used again in the future, but with the upkeep and cleaning, I’d rather use a pan that’s a better fit for everyone.
NonStick Remembers
This is another downfall to cast iron, and nonstick pans in general. They can “remember” what was previously cooked. Again, this is similar to the Vitamix blender containers. You’ll find that over time, the blender container is never truly clean and there’s a film/residue, no matter how much you clean it. Nonstick pans can be the same way.
I’ve personally had pans that even after dishwashing, were clearly covered in *something*. I’ll add, all of the other dishes were 100% clean. It meant that I was always hyper aware of how pans were being used.
For example, all of the non-stick cookware was colour coded to make sure specific ingredients were never cooked in them (eggs, wheat, and dairy to name a few). If a banned ingredient (specific food allergens in my case) was ever cooked in the free-from cookware, I threw it away. The risk for cross-contact was just too high, and I’d rather have the peace of mind.
Don’t Cook with Scratched Pans
Where cast iron and nonstick pans are concerned, if there are deep scratches, the pan should not be used any longer. Keep that in mind. One reason is because they can leech toxic chemicals into your food (depending on what the cookware is made of).
Another big reason is because those deep scratches is where food allergens can absolutely hide. Remember, you have to wash these pans by hand, and if you can’t get into a deep scratch to clean, there’s an absolute risk for cross-contact.
Cost as a Factor
When my kids were younger, I didn’t invest in high quality pans because I knew there would be a chance of cross contact. Budget wise, I didn’t want to get rid of anything expensive. I’m glad I made that choice because several pots and pans were disposed of after one of the kids used a pan for an allergenic item.
Once my kids were older, and were gaining more kitchen independence, I invested in colour coded pans. Still not the highest quality, but a step up for sure. Finally, when they were all teenagers, I purchased some really nice pans, along with a huge Dutch oven.
You’ll need to think about the cost of replacement before making a purchase. Ask yourself this: if I get this pan, how will I feel if I have to replace it suddenly in 6 months? If it will hurt your wallet quite a bit, consider other options that are less expensive for now. You can always upgrade in the future.
Toxic Materials
These days, everyone has something to say about living a clean/non-toxic lifestyle. I won’t tell you how to live, but I will say, make sure you’re getting a quality pan. Ask to see their COA and other pertinent information.
Additionally, check out some websites that focus on non-toxic living and see what types of pans they suggest. However, take it with a grain of salt. I know, seems contradicting.
I’ve noticed that a lot of websites only promote what they have an affiliate code for. Sometimes, they’re promoting something with known issues, or leaving out amazing brands. Just be sure to really do your research and subsequent homework since this is an investment. Good pans can easily run you hundreds, if not thousands of dollars.
Alternatives to Cast Iron
If you’re not able to find a cast iron pan that isn’t seasoned (I was never able to find one), look into enameled cast iron. There’s a good chance you’ll be able to find that without any kind of added oil.
Let’s say you think this through and realize you need something you can safely dish wash, metal/stainless pans are a great alternative. I’ve been investing in a brand called Made In.
I like this brand because it’s high quality, the pans don’t have a nonstick coating, the pans are dishwasher safe & oven safe, and they have a great supply chain. Plus, for someone like me with a severe corn allergy, I think so far this cookware has been a safe choice for me.
I hope this helps you navigate the world of cast iron pans and that you find a brand that works for you.
Happy shopping!
~The Allergy Chef
Have a question? Send it to ask@theallergychef.com
