Perpetual stew vibes
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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.
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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.
I have cooked on a cast iron pan daily for decades at this point. I never oil it. It's fine.
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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.
The oven or grill is just for heat. You could just as easily use a charcoal grill, or even a hole in the ground with a fire in it as long as you don't get it too hot too fast.
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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.
This is the way. People make cast iron sound hard to maintain, but I’ve been doing this for a decade or more and it works great
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Personally I usually just clean it with a paper towel, and put it away. Mine is almost exclusively a cornbread pan, though, so I'm mostly cleaning excess oil unless I fucked up and it stuck.
Occasionally I do give it a proper wash like you've said, but not very often.
Yeah just wipe it with a damp paper towel and it’ll be good. People overcomplicating things.
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Wait, how does an oven give migraines? Legitimately curious
Edit: I forgot Americans have inferior electricity and often use gas ovens at home lol
He needs a CO detector...
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I just cook bacon any time I need to re-season it. Lol.
how do you know when someone abuses animals don't worry they never stop telling you ha ha ha
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Wait, how does an oven give migraines? Legitimately curious
Edit: I forgot Americans have inferior electricity and often use gas ovens at home lol
Not OP but mine is natural gas and definitely produces trace amounts of noticeable gases when run. It gives me a very mild headache
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how do you know when someone abuses animals don't worry they never stop telling you ha ha ha
That pig was already bacon Jerkface. Delicious delicious bacon... okay! You've won this round! But next time!
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Wait, how does an oven give migraines? Legitimately curious
Edit: I forgot Americans have inferior electricity and often use gas ovens at home lol
They probably don't have an exhaust vent in their kitchen
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That’s fair. I have a Lodge, and I ground down the inner surface so it’s flat, so I had to re-season it.
~I guess I can probably stop re-seasoning it now.
~I ground down the inner surface so it’s flat
I have heard you're not really supposed to do that - the texture helps the seasoning stick properly instead of flaking off.
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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.wrote last edited by [email protected]PSA be careful buying lye. It has other uses than soap making, including stripping of carcasses to the bone, and then turning the fat into soap. If you order enough you might get a visit from your friendly government agent.
Corrected as to what it does.
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Poisons don't have to be alive to hurt you.
The microbes need to be alive to produce them when you finish using the pan it’s hundreds of degrees so the bacteria are dead
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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
gags in Gordon Ramsay
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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've been a lazy ass and just leave it dirty until I'm gonna use it again, wipe it down with soap then cook. Prevents it from staying wet at least.
