Why is it considered okay to eat off cast iron that has never been cleaned, aka seasoned? I think people would get sick if I didn’t wash my regular pans, yet cast iron is fine.
In: Chemistry
Seasoning a cast iron pan isn’t about flavors. It’s a type of treatment. What you are doing is adding a protective nonstick coating to the pan. Typically vegetable oil, being carbonized into the surface of the pan. This is a thing you do before you use the pan.
You need to clean seasoned cast iron pans just as often as you clean regular pans. It’s just easier. You usually don’t need to use soap, you can literally scrape off the gunk and rinse it out, it will come clean 99% of the time. Sometimes you’ll need to scrub with something pretty abrasive, but that’s indicating that you should reseason your pan.
The word “season” has a lot of meanings in English you are just thinking about the wrong one.
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