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.
cast iron people are sickos. wash your fucking pans, idc if you think baked on grease is flavour that shit is gross
deleted by creator
that's why I clean my pans after I use them and before I start cooking, with soap and water
deleted by creator
it's 1am, I already cleaned my pans earlier :comfy-cool:
deleted by creator
Wait before and after? That's excessive.
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
Howard Hughes shit right there.
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 live on the edge.
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.