Why We Only Use 3 Pans and 2 Pots in Our Minimal Modern Kitchen (Yes, They're All Cast Iron)

In our minimalist modern kitchen, we cook everything using just 3 pans and 2 pots—and every single one is cast iron. No clutter, no gimmicky gadgets, no overpriced “non-toxic” non-stick cookware that scratches after six months and costs a small fortune.

Why cast iron? Two reasons: health and sustainability. Cast iron is naturally non-toxic, adds a boost of iron to your meals (yes, women who cook with cast iron actually tend to have higher iron levels), and—if you take care of it—it will literally last you a lifetime.

But here’s the thing that stops most people: cleaning cast iron.

People get frustrated, they give up, and they go back to the non-stick life. But let me show you how easy it actually is. This is the method we use every day, and it’s completely stress-free.

The Easiest Way to Clean Cast Iron (Without Ruining It)

Step 1: Don’t scrub it cold. Ever.

The secret to cleaning cast iron is using heat to do the heavy lifting.

After cooking, just add enough water to the pan or pot to cover the stuck-on bits, and place it back on the burner.

Let it come to a gentle simmer or low boil—it usually takes about 2–3 minutes.

Step 2: Let it cool slightly (or be careful!)

Turn off the heat. You can either let the pan cool down a bit or carefully (with a hot mitt!) move it to the sink.

Step 3: Scrape—gently.

Use a food scraper or a flat-edged stainless steel spatula to scrape off the food. It should come off easily thanks to the heat-softened residue.

Step 4: Yes, we use soap.

We wash ours with liquid Marseille soap—the same one we use for hands and dishes. It’s gentle and effective. Don’t worry about the myth that soap ruins cast iron. If your pan is seasoned well, soap won’t hurt it.

Step 5: Dry right away.

Use a paper towel to dry thoroughly. You’ll see some black residue. That’s totally normal—it’s seasoning, not dirt. Just remind yourself: this is flavor, and your iron levels thank you.

Step 6: Oil it—lightly.

Once dry, rub a few drops of high smoke point oil (we use avocado oil) into the surface. Skip the olive oil—it can go rancid over time.

Final Thoughts + Links

Cast iron isn’t fussy—it just needs a little know-how. It’s budget-friendly, non-toxic, and a minimalist’s dream. No more “non-stick” pans that flake, no more cabinets full of random pots you never use. Just five pieces, used every day, cleaned the right way.

Simple. Sustainable. Solid.

We have 2 cast iron dutch ovens/pots (large 5.5QT and medium 3.5QT) and 3 pans: 12” 10” and 8” They can be found here.

Be sure to follow me on social @call.it.christian for more. Have a happy one!