https://twitter.com/evren__7/status/1411880077541867521?s=19
The whole "Soap will kill your seasoning!" Thing was because soaps still had traces of lye back in the day. Modern dish soap doesn't, so using it on seasoned cast iron is totally fine. That being said I'm lazy and if there's not any baked-on food in the pan I just wipe it out and scrub it with salt.
Cities + Craigslist + a saved search will net you some great deals.
Got a Le Creuset Dutch oven for $40. Now I'm a fancy pants making my bread and curries.
Right?
Had to check my inbox every day for like 2 months, but worth it
The pan I do 95% of my cooking in I found half buried and rusted to hell in a drainage ditch. IDK how it even got there.
Just rinsed/sanded, stuck it in the oven on self clean, sanded with cooking oil, and reseasoned, and it's fine now.
Careful of teflon, teflon is carcinogenic af when it's heated or scratched, and everyone knows pans are never heated or scraped.
Adam Ragusea (AKA Foodie Sam Seeder) made a video about it being a myth. Apparently its unreactive inside the body aswell
I remember it being mostly a myth, it's difficult to do weaponize teflon on purpose, and so it's very difficult but not impossible to do by accident. I doubt it'd affect more than a couple people a year worldwide.
I doubt that. It is the perfluoroalkyl substances (PFASs), which are the pieces of Teflon and Teflon byproducts if it is overheated, they go into your body and build up in specific organs. It's not good. If it doesn't break down in your body (aka unreactive) and doesn't immediately come out in your pee, then it is bad. These have been shown to accumulate in the body. Even "safer" Teflon these days (no PFOA used in the manufacture) and nonstick Teflon replacements all use some variation of perfluoroalkyl polymers, which break down to create smaller perfluorinated substances that can build up in your body. It's currently unclear what the toxicity of PTFE byproducts is in the body, but there are multiple known PTFE conditions, including PTFE flu from inhalation, PTFE toxicosis in birds and other animals, pneumoconiosis from inhalation during manufacturing of nonstick pans, and potentially other pulmonary risks from PTFE microparticles (see reference list in the previously linked articles).
Anyway. I think it's probably bad enough where the only benefit is to make cleaning the pan easier, so I avoid and use cast iron and steel instead.
cast iron people are sickos. wash your fucking pans, idc if you think baked on grease is flavour that shit is gross
that's why I clean my pans after I use them and before I start cooking, with soap and water
it's 1am, I already cleaned my pans earlier :comfy-cool:
Something something, washing before and after reveals your insecurity, something something
I clean it after I finish because it's dirty and then I give it a quick rinse with hot water before I start cooking
If you live in a place with a pest problem or that's just really dusty, a quick rinse isn't a bad idea.
I never use my cast iron Dutch oven without thoroughly preheating it. It's in the oven at 450f for an hour before I put bread in or directly on a campfire for an hour between dishes. Heat sterilisation guidelines fall below that so anything organic is completely charred. Before using it I just dump out the ash. Whatever contamination risk there is, I probably trust that pot over anything coming out of my dishwasher.
It's polymerized you silly Billy, it doesn't do anything to flavor. It's a baked-on nonstick coating, just like you'll find with iron or steel woks or restaurant-grade carbon steel frying pans. Only instead of using DuPont-style toxins to be nonstick, it's just any burn burned oil.
Comrade, have you ever eaten street food in Asia? Woks are generally cast iron and has """baked on grease""" and it's far from gross. I've had food from street vendors that only sell like 2 different things out of a wok heated by a jet engine stove on wheels before, and it's 100% better than any cuisine from the entirety of western europe.
Soap does not have lye in it anymore so it won’t destroy it.
If you are scared to wash a cast iron with water or even a tiny amount of soap, you don’t have good seasoning and/or you are a coward
of all your posts today, this is the most grievous of crimes. we will meet in the posting gulag soon, fiend :sicko-laser:
Soap is fine if it’s seasoned well. If some soap does it in, it wasn’t actually seasoned right.
Still, don't scrub too hard or use anything crazy abrasive like a green Scotch Brite pad. Nylon dish brushes are fine.
Don't be like 10 year old me and scrub the shit out of it with a stainless steel chore pad and then run it in the dishwasher...
Though if it's seasoned well you shouldn't need soap to clean it.
I usually don't need anything more than the spray mode on my faucet.
I use light soap and rinse followed with immediately drying and olive oil rub. Have never had any problems.
i could never get my cast iron pan to work. everything would stick to it constantly even after multiple seasonings. its weird cause i h ave a carbon steel wok that i was able to season and it works just fine so idk what it is about cast iron i can't figure out. do you just have to cook like 5000 slices of bacon on it before it's usable for anything else?
Supposedly it's best to use flaxseed oil but I've had decent success using olive oil or any old vegetable oil. The key is to bake it in the oven to fully polymerize the fat, and build up multiple layers.
Genuinely curious what supposedly happens if you dont follow all these "rules" for cooking with cast iron. Do the pans disintegrate from rust? Does the food taste like poo and/or give you ebola?
Because my parents have had a couple of cast iron pans for like 50 years now and they have never had to perform any arcane rituals to make them work. Just wash with dish soap, dry, and put them back in the cupboard.
the important thing is to dry them promptly. If you neglect that step, you risk letting rust set in.
Yeah, that sounds more sensible than the seasoning/oil rubbing/sacrifice to the ancient ones sorta stuff that inevitably pops up whenever someone mentions cast iron.
Seasoning/oil rubbing makes sense because it creates a layer of polymer that won't let rust in. You remove it with soap which is why it can rust if you don't dry it fast.
Yeah, I don't get the babying a chunk of iron thing. They're nice because they're so tough.
The seasoning can be ruined, but you really have to try hard. I had a roommate who would cook steaks on my cast iron skillet after marinating them in steak sauce. The sauce would burn on the bottom of the skillet and leave a layer of charcoal, and then he left it soaking in the sink full of soap, which made it rust. I ended up taking the pan to my friend's metal shop and sand-blasting it back to bare metal and starting over on the seasoning. But even then the iron was intact, you'd have to hit it with a sledgehammer to permanently destroy a cast iron skillet.
