12 Cooking Myths Americans Still Believe in 2025

Cooking advice often travels faster than science, and some “rules” have stuck around long after they were proven wrong. From pasta tricks that waste time to fears about pink pork, Americans still cling to myths that shape how they cook. While many of these beliefs were once common sense, modern food science tells a different story. Here are 12 myths that continue to thrive in American kitchens in 2025, and the truth behind them.

1. Searing Meat Locks in Juices

The idea that searing meat seals in its juices has been passed down for generations. In reality, searing does not trap liquid at all. Juices still escape as the meat cooks, but the browned crust adds incredible flavor through the Maillard reaction. This rich, savory taste is why searing is worth doing, not because it preserves moisture. The best way to keep meat juicy is by avoiding overcooking and letting it rest after cooking so the juices redistribute. Searing makes meat delicious, but the “sealed juices” story is nothing more than a long-standing myth.

2. Salt Water Boils Faster

One of the most persistent myths in American kitchens is that adding salt makes water boil more quickly. Scientifically, salt raises the boiling point of water, meaning it actually takes slightly longer to boil. The difference is tiny, but it is still the opposite of what many people believe. The real reason to salt water is for flavor. Pasta, vegetables, and rice absorb the seasoning as they cook, giving the final dish depth. Forget the speed myth. Salting your water is about taste, not efficiency. This misconception survives because it sounds logical, but it simply is not true.

3. Microwaves Destroy Nutrients

Microwaves often get a bad reputation, but they are one of the most efficient ways to preserve nutrients in food. Because microwaves cook quickly and use little to no water, vegetables like broccoli and spinach retain more vitamins compared to boiling. Longer cooking methods often destroy delicate nutrients like vitamin C. The myth that microwaves “zap away” nutrition comes from outdated fears about radiation. In truth, microwaving is safe, fast, and often healthier than stovetop cooking. Far from being a nutrition killer, the microwave is one of the best tools for keeping meals wholesome and efficient.

4. You Must Rinse Pasta After Cooking

Rinsing pasta after boiling is still a common habit, but it does more harm than good. Washing removes the surface starch that helps sauce cling to noodles. Unless you are making a cold pasta salad, rinsing leads to slippery noodles that do not hold flavor. Professional chefs never rinse pasta because the starchy coating is essential for creating a silky connection between pasta and sauce. Instead, just stir during the first minutes of cooking to prevent sticking. Keeping that starch intact ensures your spaghetti, penne, or fettuccine tastes like it came straight from an Italian restaurant.

5. Alcohol Completely Cooks Out of Food

A splash of wine or rum in a dish adds depth, but many cooks assume all the alcohol disappears when heated. Research shows that is not true. Even after simmering for 15 minutes, around 40 percent of the alcohol remains, and some traces can linger for hours. The amount left depends on cooking time, temperature, and method. While the alcohol level is usually small, it is rarely zero. The idea that heat eliminates alcohol completely is a simplification passed through cookbooks. Knowing the truth helps cooks understand flavors better and manage recipes responsibly.

6. Adding Oil Prevents Pasta from Sticking

Another pasta myth is that adding oil to the cooking water keeps noodles from sticking together. In reality, oil floats on top and rarely touches the pasta, so it has little effect. Worse, if any oil clings to the noodles, it prevents sauce from sticking properly. The right way to keep pasta from clumping is to cook it in plenty of water and stir during the first few minutes. Once drained, tossing pasta directly with sauce locks in flavor and texture. Adding oil to water is unnecessary, and it can actually harm the final dish.

7. Fresh Vegetables Are Always Better Than Frozen

Many shoppers believe fresh vegetables are superior to frozen, but this is not always true. Frozen vegetables are often harvested at peak ripeness and quickly flash frozen, preserving nutrients. Fresh produce, by contrast, may travel thousands of miles and lose vitamins during shipping and storage. Studies have shown that frozen peas, spinach, and broccoli often contain equal or higher nutrient levels compared to fresh. The idea that frozen is second-rate persists because “fresh” sounds appealing. In reality, frozen options can be just as healthy, more convenient, and often less expensive without compromising nutrition.

8. Cast Iron Is Hard to Clean

Cast iron cookware has an intimidating reputation, but it is far easier to clean and maintain than many believe. The myth that soap will ruin a pan is outdated. A well-seasoned cast iron skillet can handle soap and water without losing its nonstick surface. Cleaning usually involves a quick scrub with hot water and a brush, followed by thorough drying and a light coat of oil to prevent rust. Cast iron is also one of the most durable tools in the kitchen, lasting for decades. The belief that it is fragile or difficult is simply untrue.

9. Pink Pork Is Unsafe to Eat

For decades, Americans were told that pork must be cooked until gray to avoid illness. That advice is outdated. The USDA now confirms pork is safe to eat at 145°F, even if the center remains slightly pink. The pink hue does not mean it is raw; it is caused by natural reactions in the meat proteins. Overcooking pork dries it out and ruins flavor, yet many still cling to the “no pink” rule. Today’s food safety standards and better farming practices make pork both safe and delicious when cooked properly to temperature.

10. Washing Raw Chicken Prevents Illness

Many home cooks still rinse chicken under the tap before cooking, thinking it removes bacteria. In reality, washing chicken spreads harmful germs like salmonella around the sink, countertops, and utensils. The only way to kill bacteria is by cooking chicken to 165°F. Washing increases risk rather than reducing it. Food safety experts have been warning against this practice for years, yet it remains one of the hardest myths to break. Instead of rinsing, focus on careful handling and thorough cooking. This ensures safety without contaminating the rest of your kitchen.

11. Olive Oil Cannot Be Used for High Heat

A common belief is that olive oil should only be used for salad dressings or low-heat cooking. In truth, extra virgin olive oil is stable for sautéing, roasting, and shallow frying at medium to moderately high heat. Its smoke point, typically 375–410°F, is sufficient for most stovetop uses. Olive oil also retains beneficial antioxidants and healthy fats even when heated. The confusion comes from mixing up smoke point with cooking safety. While refined oils have higher thresholds, olive oil remains perfectly suitable for everyday cooking, contrary to the widespread myth.

12. Bread Stays Fresh Longer in the Fridge

Many people keep bread in the refrigerator, assuming the cold will preserve it. In fact, refrigeration accelerates staling because cold temperatures cause starch molecules to crystallize more quickly. This leaves bread dry and tough. The best way to store bread is at room temperature in a breadbox or sealed bag if you plan to eat it within a few days. For longer storage, freezing bread is the smarter choice since it halts the staling process. The fridge feels safe, but it actually ruins the freshness of your loaf faster than leaving it out.