Searing Steaks and Soapy Skillets: 6 Cooking Myths You Can Officially Ignore

Grandma's Rules Aren't Always Right

Don’t believe everything you hear in the kitchen—even if it’s a time-honored trick your grandma swears by. From the terrifying ordeal of cleaning a cast iron skillet to rampant myths about microwaves, it’s time to debunk some of the most common cooking misconceptions.

Myth 1: The Red Juice in Steak is Blood

That red liquid oozing from your medium-rare steak isn't blood. According to industry practices, livestock is almost entirely drained of blood after slaughter to improve flavor and shelf life. What you're actually seeing is water mixed with a protein called myoglobin, which is responsible for transporting oxygen to muscle cells. It may look alarming, but it's completely safe and natural.

Myth 2: Searing Meat Locks in the Juices

A perfect sear creates an irresistibly crisp, dark crust on a steak. But the idea that this process creates a seal to “lock in” juices is a culinary fiction. In reality, any cooking method causes meat to lose some moisture. An experiment by Serious Eats found that meat seared *after* roasting (reverse searing) actually retained more liquid than meat seared before. The real reason to sear is the Maillard Reaction—a chemical process at high temperatures that creates the complex, savory flavors and golden-brown color we love in everything from pretzels to perfectly cooked steak.

Myth 3: You Shouldn't Use Soap on Cast Iron

If the thought of leaving food residue on your cast iron pan makes you cringe, you'll be glad to hear this rule is outdated. The advice originated when dish soaps were much more astringent and made with lye. Today’s products are far gentler and won't strip away your hard-earned seasoning. A good scrub with a sponge (not steel wool) is perfectly fine. For best results, re-season the pan after washing by rubbing in a few drops of oil and heating it on the stove for a minute.

Myth 4: You Shouldn't Wash Mushrooms

Some cooks fear that washing mushrooms will cause them to absorb water like a sponge, leading to a mushy, unappetizing texture. They opt to brush them clean instead. However, according to food historian and science expert Harold McGee, a brief rinse won't compromise their flavor. Even fine-dining restaurants will swirl mushrooms in a bowl of cold water to efficiently remove grit. The key is timing: don't let them soak, and cook them immediately after washing.

Myth 5: Microwaving Food Zaps its Nutrients

The idea that microwaves destroy nutrients is a total myth. While any form of heating breaks down some nutrients, microwaves aren't uniquely destructive. In fact, experts say food may retain *more* nutrients when microwaved because of the shorter cooking times. The longer food is exposed to heat, the more vitamins it loses. Microwaving vegetables is often better than boiling, as key nutrients won't leach out into the water.

Myth 6: Add Olive Oil to Your Pasta Water

Professional chefs will tell you to skip this step. While oil does prevent noodles from sticking to each other, it also prevents the sauce from sticking to them. The starch released by the pasta is crucial for helping sauce adhere. An oily coating causes your marinara to slide right off, leaving you with a puddle of sauce at the bottom of the bowl. The best way to prevent sticking? Use a large pot with plenty of water and stir the pasta occasionally as it cooks.

PRISM Insight: These kitchen myths reveal a fascinating gap between generational wisdom and modern food science. As our understanding of chemistry (the Maillard reaction), material science (gentler detergents), and nutrition evolves, many culinary 'rules' are being re-examined. This isn't just about cooking; it's a microcosm of how established knowledge in any field must adapt to new evidence and discovery.