Perpetual stew vibes
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Not a scientist, but most microbes can't live in pure oil or grease. So If you get the food bits out, the oil itself will go rancid and taste awful before becoming actually dangerous.
To tack on, acidic foods break down the finish and create allow the creation of rust. If you skip a few days of cooking on a pan with a pocket of rust filled with unwashed food, you might get something dangerous brewing. But scraping out the pan and cooking frequently, you could probably go the distance.
For additional reading, they can look up regulations on marrying bottles of condiments.
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So if you just wiped it out with a paper towel, how many years do you think one could go before getting actually sick? I'll volunteer to be a test subject if I find a cheap cast iron. Apparently I'm supposed to get away from my non stick pans anyways
wrote last edited by [email protected]Most likely if you use it every day and wipe really well the heat would kill anything that would make you sick. The oil will add slowly to the seasoning, but the surface will have some wet oil and carry some strong flavors forward and make your food taste less appealing. It would be the pan equivalent of overused oil in an oil fryer.
If you cooked steak and fish and vegetables the old rancid fish and meat flavors would end up influencing the vegetables in a bad way.
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So if you just wiped it out with a paper towel, how many years do you think one could go before getting actually sick? I'll volunteer to be a test subject if I find a cheap cast iron. Apparently I'm supposed to get away from my non stick pans anyways
Well if its getting heated to a high temp it will be fine. Plus the thin layer of oil after wiping with paper towel will polymerise under the heat and just add to the seasoning of the pan. I mean that's pretty much what I do with my steek pan.
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It's not the microbes themselves but the toxins they release when they die
Tetanus, botulism, Staph. They're not bacteria itself but the leftover when bacteria die. So those toxins can build up on surfaces if not cleaned.
Without it being alive it should just pass through the body though right? Because any of the stuff in the pan was killed during the cooking process. Itd be hard to cook anything in a pan that's not heated
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Most likely if you use it every day and wipe really well the heat would kill anything that would make you sick. The oil will add slowly to the seasoning, but the surface will have some wet oil and carry some strong flavors forward and make your food taste less appealing. It would be the pan equivalent of overused oil in an oil fryer.
If you cooked steak and fish and vegetables the old rancid fish and meat flavors would end up influencing the vegetables in a bad way.
You don't like your cornbread to taste like fish?
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It's not the microbes themselves but the toxins they release when they die
Tetanus, botulism, Staph. They're not bacteria itself but the leftover when bacteria die. So those toxins can build up on surfaces if not cleaned.
wrote last edited by [email protected]Bacteria that can not grow can not produce anything.
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So if you just wiped it out with a paper towel, how many years do you think one could go before getting actually sick? I'll volunteer to be a test subject if I find a cheap cast iron. Apparently I'm supposed to get away from my non stick pans anyways
I’m way too lazy to clean my singular pan. There is exactly zero harm in that. Don’t let food rot in it and you’re good. Microbes need water, so you can let a sensible amount of remains just dry.
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You don't like your cornbread to taste like fish?
Old rancid fish even!
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Without it being alive it should just pass through the body though right? Because any of the stuff in the pan was killed during the cooking process. Itd be hard to cook anything in a pan that's not heated
Poisons don't have to be alive to hurt you.
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If you use regular dish soap (i.e. dawn), you most certainly can (and should) wash it. However, the trick is that you absolutely must dry it, put a light coat of oil, and then bake it to keep it from rusting. I preheat the oven to 450°F and then turn off the oven, and let the pan sit until it’s cool enough to the touch to put away.
I just dry and lightly oil mine. I only bake them if they need it.
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Bacteria that can not grow can not produce anything.
That would require more than a quick wipe to stop from haopening, though.
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If you use regular dish soap (i.e. dawn), you most certainly can (and should) wash it. However, the trick is that you absolutely must dry it, put a light coat of oil, and then bake it to keep it from rusting. I preheat the oven to 450°F and then turn off the oven, and let the pan sit until it’s cool enough to the touch to put away.
I just cook bacon any time I need to re-season it. Lol.
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This post did not contain any content.wrote last edited by [email protected]
I took my cast iron camping and it got left under the kitchen pop-up during a rainstorm, so it's a bit rusty. I need to figure out how to strip and reseason it (and my pie irons
). Need to figure out how to season without using an oven (gives migraines) or a gas grill (don't have one)Edit: oven is electric, no issues when using the oven for anything else, so it's probably not the oven or ventilation.
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I took my cast iron camping and it got left under the kitchen pop-up during a rainstorm, so it's a bit rusty. I need to figure out how to strip and reseason it (and my pie irons
). Need to figure out how to season without using an oven (gives migraines) or a gas grill (don't have one)Edit: oven is electric, no issues when using the oven for anything else, so it's probably not the oven or ventilation.
wrote last edited by [email protected]Wait, how does an oven give migraines? Legitimately curious
Edit: I forgot Americans have inferior electricity and often use gas ovens at home lol
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I had a roommate that did this. Except their reason for not cleaning it was that they thought all that stuff leftover was what is called seasoning. AND they wanted the cast iron seasoning to flavor their dishes.
I tried to gently explain the misconceptions, but they believed their grandma instead of me.
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If you use regular dish soap (i.e. dawn), you most certainly can (and should) wash it. However, the trick is that you absolutely must dry it, put a light coat of oil, and then bake it to keep it from rusting. I preheat the oven to 450°F and then turn off the oven, and let the pan sit until it’s cool enough to the touch to put away.
It's easier than this. Wipe/scrub the excess off, then simply put it on the stove for 2-3 minutes and wipe oil onto it.
Saves you some gas and time. So far it's worked perfectly for me for over a year.
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For those who don't know, you can wash cast iron with modern detergents, and as long as you dry it properly you won't have any problems.
It used to be that dish detergents contained lye that would strip the seasoning off of cast iron cookware.
wrote last edited by [email protected]Yep, which is why of you ever want to strip and re-season cast iron, you use a lye bath with some electrolysis magic. Do that once and you'll see why back in the lye soap days, you
wantweren't supposed to wash them. -
If it's seasoned you don't have to oil it. Just make sure it's dry.
Depends how well you clean it, and what you cooked.
If you made bacon, sure. Perfect seasoning and water and a sponge won't dry it out.
That's not how many other foods work, though. I almost always put a bit of oil back on it, then heat it up to preserve the pan. I can cook eggs, pancakes, or really anything on it any time with this treatment. It's literally better than any non-stick pan.
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I had a roommate that did this. Except their reason for not cleaning it was that they thought all that stuff leftover was what is called seasoning. AND they wanted the cast iron seasoning to flavor their dishes.
I tried to gently explain the misconceptions, but they believed their grandma instead of me.
Which is apparently why burritos from old-school eateries taste so good: they don’t wash the griddle, and the secret sauce is the essence of the entrails of generations of pigs and chickens
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Yall need the The Food Lab better cooking with science book by J. Kenji Lopez-Alt. He has a whole section on proper cleaning and seasoning of a cast iron skillet.
