without touching soap and water 🤔
In: 72
So why is it called seasoning?
I usually wipe my own down thoroughly after use and re wipe in some oil after to repair the seasoning
And every couple uses (maybe like 5) I will give it a good scrub (not intense) and then toss it in the oven to dry and then re season
It doesn’t rust and it keeps that seasoning flavour aspect. I only use mine for cooking a few things like steaks in the winter but I do swear by it’s value for the few things I do cook in it
I know that people say not to use soap and water but I can’t stand it. I don’t soak the cat iron but I wash it with soap and water and dry it on the hot burner. It’s been working fine for years. I tried cleaning it only with salt and that ruined the seasoning.
Clean your cast irons with soap and water. Then dry towel dry them and wipe on a light cost of oil to keep them from rusting.
Well I suppose it’s different if it’s alcohol or drugs. Alcohol withdrawal can be dangerous so detox is best done under a doctor’s care. Some can come clean off drugs cold turkey, but it depends. Either way, the cast iron is going to have a rough patch as they get clean and being supportive will be hard, but it’s worth it.
People get very precious about this, a major benefit of cast iron is how incredibly durable and resilient it is. You’re re-seasoning and sterilizing every time you cook, and the whole point of seasoning is that food doesn’t stick to it. Scrub it out with a brush and some water after cooking, while it’s hot, and it’s clean.
You absolutely can clean cast iron with soap. The important thing is to not over scrub it.
When you oil a cast iron and “season” it, the oil turns into a polymer that is pretty resilient against soaps/detergents but is fairly easily scratched away. Light scrubbing with things that aren’t too abrasive is fine, but steel scrubbers will strip it off.
Luckily you can always re-season pans.
I rinse mine out with warm water and scrub lightly with a chainmail scrubber. If something is really stuck (rare), I’ll add a dash of soap. Then I put it on the stove top to evaporate the water, add a very thin layer of oil and let that go until it’s faintly whisping off the surface, then kill the heat and let it cool down on its own. Back into the cabinet and we’re ready to go. My understanding of the “no soap” thing is that old soap contained lye that would absolutely ruin your seasoning almost on contact, but modern soap doesn’t have that. Putting it in the dishwasher is bad still because the water is hotter and the detergent is stronger, but sink-warm water and Dawn for a minute won’t hurt it.
You can wash a cast iron pan with soap and water. And frequently do.
Don’t believe internet myths. A correctly seasoned cast iron pan is not going to wash off. Even if it did wash off, it would be meaningless. As continual use of a cast iron pan seasons it.
My grandmother never baked her cast iron pan with grapeseed oil. monitoring it regular intervals, blah, blah.
She cooked bacon, steak, pork chops, chicken & biscuits in that thing every fucking day. And she washed it with soap & water.
The soap myth comes from when soap had a lot of lye in it. That’s not really the case for decades.
These YouTube videos and food blogs don’t even know why they are advising this or that – just copying misinformation from one to the other.
Keep in mind regular old dish soap is mostly for removing fat, it doesn’t kill germs like hand soap. Heat kills germs, so does hot water when you do clean it.
When mine gets too bad I will use dish soap just to break up particulate, but cast iron is good at absorbing so don’t let it soak is my understanding.
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