• Margot Robbie@lemmy.world
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    1 day ago

    The obsession with cast iron like it is some kind of magic ritual is honestly really weird. After you cook with it, wash it with water and dry it with some paper towels, that’s it, no need to make it more complicated than it really is.

    If things are sticking to your pan, use more oil in your pan; with enough oil, you can cook on a rock and make it nonstick.

    • douglasg14b@lemmy.world
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      17 hours ago

      Just wash it with dish soap like everything else, use a soft scrubber like everything else.

      If you have an actual polymer layer, it won’t be harmed.

      Dry it off, throw it on the burner. Get it hot, give it a touch of oil, and store it.

  • bluewing@lemm.ee
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    2 days ago

    The reverence and fear of cast iron cooking pots and pans is stupid on both sides. People have been using cast iron under every condition from the big fire place in a castle’s kitchen to a fire pit in a peasant’s hovel to open fires outdoors to Michelin Star restaurants in Paris and London. And they cooked EVERYTHING in it because it’s what they had and all they had. There is no mystery to seasoning and care of cast iron. Just like there is little to fear from cooking with it.

    Those that do worship in the church of cast iron-- just cook in it. There is nothing sacrosanct about it. If your Great Grandmother didn’t worry about it, why should you? Any damage you can do it can be repaired quickly and easily. So get over yourselves.

    And those that fear cast iron cookery, get over it…They are often the same ones that are fearful of micro plastics getting ingested and yet have no care or concern while cooking with plastic cutting boards and utensils in plastic coated cookware.

    • Kanda@reddthat.com
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      2 days ago

      The mystery is that iron will rust if wet. The care instructions are “don’t leave it wet for a long time”.

      • strawberrysocial@lemmy.world
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        1 day ago

        Even if it does rust accidentally, can’t you just scrape or buff out the rust and then reseal/reseason it again and it’s fine?

        • Bluewing@lemmy.world
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          14 hours ago

          Unless there is a literal hole rusted through it, grab some sand paper and sand the rust off of it. It’s just iron. I’ve done it many times to rescue an old skillet or Dutch Oven.

          Short of taking a sledgehammer to it, it’s nigh on impossible to destroy cast iron cooking pans.

      • Red_October@lemmy.world
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        1 day ago

        Okay but this one time I did exactly that thing I’m not supposed to and exactly what was expected happened so obviously cast iron bad?

        • Kanda@reddthat.com
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          1 day ago

          Once my colleague’s dad threw gasoline on a fire and got 3rd degree burns, so oxygen is bad.

    • RememberTheApollo_@lemmy.world
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      2 days ago

      So much gatekeeping in anything creative. Music, cooking, art…. If you change one little thing it’s no longer the Thing, it’s something else, and it’s not what chef/band/artist/or grandma made, even though it’s a popular variant of the same Thing called the same thing somewhere else. Cast iron falls into the same trap. Such harsh judgement on use and care. It’s a f’n pan, not the last remaining example of a vintage Ferrari. Get over it.

    • FuzzyDog@lemmy.world
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      2 days ago

      I have no fear of cooking with it, I just want my cookware to be minimally fussy and not require special treatment. If the $10 Walmart skillet can be thrown in the dishwasher and the $100 cast iron one requires me to baby it or it’ll rust, I’ll go with the cheap skillet every day.

      • Bluewing@lemmy.world
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        14 hours ago

        Look at Ol’ Diamond Jim over there with his $100 skillets!

        I got 2 cast iron frying pans, a 6qt dutch oven, a 2 burner flat iron, and one cast iron 2qt kettle. I ain’t got $50 into the whole lot of them. Vintage cast iron is cheap because it will last for multiple generations and there is lots of it floating around to be had on the cheap.

        And if you ain’t got 5 minutes to clean a cast iron frying pan, then no $10 nuclear glow int the dark Walmart special is going to do any better in your care. I highly recommend you find someone to cook for you. Before you give yourself food poisoning.

      • AA5B@lemmy.world
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        2 days ago

        Teflon also should not go in the dishwasher. Anything with exposed aluminum should not go in the dishwasher. Even stainless steel cookware recommends against dishwasher

      • RBWells@lemmy.world
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        2 days ago

        You have those prices reversed though. My cast iron collection, as noted further down, cost less in total than my one really good stainless steel pan, and guess where some of that cast iron was purchased? For $10 at Walmart, LOL. And at thrift stores and Target.

      • rumba@lemmy.zip
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        2 days ago

        First, everyone (not you because you don’t like it) should buy their cast iron at the hardware store, should be ~ $30. It’ll last pretty much forever so that $30 over a lifetime is not much.

        If you don’t cook a starch or aromatic in it, just wipe it out and let it get super hot.

        If you do cook starch in it, hand wash it with soap, just let it get over 212 degrees on the stove to dry it.

        If you want to throw it in the dishwasher, just pull it out at the end of the cycle and throw it on the stove > 212 degrees to dry. A well seasoned pan is generally so easy to clean, this would be a waste of your time, but it won’t kill anyone.

        If you want to subscribe to the no soap, scrub off the cooked starches with water and a non scratch scouring pad, re-coat in a fine layer of oil and let it smoke off under high heat. I really don’t bother and just use whatever it takes to get it clean easily.

        If the seasoning polymer you get from burning off oil gets cruddy after 6-8 months, re-season.

        If you accidentally get a little rust on it, soak it in vinegar until the rust dissapears, scrub the spot with a 3m pad until the spot is clean and re-season.

        You can get a rusty ass pan from a yard sale, soak it in vinegar for a day, scrub it down and re-season it. It’ll come out like new.

        If over the years, the seasoned surface starts to look super cruddy, soak it in sodium hydroxide until the polymer disolves, then reseason.

        Yeah, they’re harder than throwing it in the dishwasher, But they’re wasteless, cheap, pleasant to cook on and give great results.

        I keep a teflon pan and a couple different cast iron around. Even found a glass top lid that fits.

        • aport@programming.dev
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          2 days ago

          Lol this response proves OP’s point. “Bro it’s so easy bro just soak in sodium hydroxide and fill your house with smoking oil it’s easy dude just measure how much starch is in ur meal dude lol ez”

          • TowardsTheFuture@lemmy.zip
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            2 days ago

            These are instructions for those who are picky about stuff.

            Just cook in it. After cooking, wipe it out. If its bad, when pre-heating I pull it off to put some water and rub with a pad with minimal soap, rinse that off, and back on the hob. Wow 15s of work before cooking. The horror.

            The instructions rumba gave were “if you absolutely fuck up, here are easy ways to fix that so you don’t have to buy a new one”

            • hardcoreufo@lemmy.world
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              2 days ago

              Yup I usually just dry scrub with a little chainmail scrubber to get all the bits off with. Then I wipe down with a little veg oil and it’s ready for next time.

          • rumba@lemmy.zip
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            2 days ago

            LOL at cherrypicking something I said to do instead of throwing the pan away

      • untorquer@lemmy.world
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        2 days ago

        Tbf the cast iron i’m cooking out of was found as scrap in the woods. I wash with soap regularly, and use normal oil/butter qty’s. I just don’t dishwasher it, not that i have a dish!asher XD. I’ve seasoned it one single time which is right after i found it. It’s been a year.

        • Ensign_Crab@lemmy.world
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          2 days ago

          You might want to check that for lead. People who cast their own bullets have been known to melt lead in cast iron.

          • untorquer@lemmy.world
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            2 days ago

            Ehhh… I’ve taken the 100LL avgas shower. At this point, a year of cooking later, the damage is done ig. Ill grab a test kit tho.

    • protist@mander.xyz
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      3 days ago

      You could leave it outside in the dirt for 5 years and still just give it a lye bath then reseason it to work like new

      • TehWorld@lemmy.world
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        2 days ago

        So, this is somewhat of an irksome idea to me. My stainless steel pans would also be just fine buried in dirt for years, and you could just scrub them with heavy steel wool and or toss them in your dishwasher with no problem. Likely the same for ceramic. This isn’t the flex that most cast iron folks think it is. Note that I have a couple very nice cast iron pans that I love, but they certainly are more of a pain to use. I’ve never cracked a steel pan, but I have tried to rinse a cast too quickly and it was gone for good.

  • riodoro1@lemmy.world
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    3 days ago

    It’s insane to me that people don’t wash them and call it seasoning.

    It’s apparently a different story when someone seasons their underwear.

    • Chozo@fedia.io
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      3 days ago

      Just FYI, you do wash cast iron, you just don’t use detergents on it. One common method is to dump a handful of salt and a tiny splash of water into the pan and start scrubbing. You can use a gentle dish soap, but I’d avoid using the dishwasher, because those detergents will be a lot stronger and will actually ruin the seasoning (as well as linger on the surface and end up in your food, which is also bad).

      • SchmidtGenetics@lemmy.world
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        3 days ago

        Modern soaps/detergents don’t contain lye, which is what ruins the seasoning. It’s the humid drying of a dishwasher that causes it to rust. Nothing to with the detergent.

          • SchmidtGenetics@lemmy.world
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            2 days ago

            As a mild ph adjuster, you would have to soak your cast iron in Dawn (platinum only) for hours, which would ruin your seasoning no matter the detergent used.

              • SchmidtGenetics@lemmy.world
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                1 day ago

                I do, the lye is not to aid in cleaning and it doesn’t have enough to ruin a seasoning.

                There’s a difference between knowing something is in it, and why it is in it and what it can do.

                Soda has caustic and corrosive ingredients, it doesn’t mean it’s going to dissolve your intestines lmfao.

      • logos@sh.itjust.works
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        3 days ago

        I use a little dawn on mine now and then and it’s still basically like glass. Just put a little oil on it afterwards. Never the dishwasher though omg

      • ijon_the_human@lemmy.world
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        2 days ago

        Detergents are basic because that works wonders on greasy stuff. When oil polymerises it won’t be susceptible to basic substances anymore but will react to acids. (Unlike acid and oils which don’t really react with each other – think vinaigrette separating in the fridge.)

        Washing a cast iron pan with detergent will clean it from unpolymerised oil.

        Cooking e.g. tomato based sauces in your cast iron pan will strip it of the polymerised coating (might impart flavour too).

        Cleaning kitchen tiles near your stove is sometimes easier with acidic cleaning solutions as well. Just be careful with the caulking which will brittle over time from using acids.

    • blackbelt352@lemmy.world
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      3 days ago

      We do wash them, I clean mine by boiling water in them, scraping any stubborn bits with a wooden spatula, rinsing it out under running water and wiping them down with a clean towel and heating the pan again to evaporate any remaining water. No microbials will survive being boiled and then heated again, anything stuck to the pan dissolves away in boiling water and a clean towel will wipe away anything else. After that I add a few drops of oil and wipe down the still hot surface with the thinnest possible coating of oil.

      Seasoning for cast iron doesn’t mean holding onto previous flavors. It definitely shouldn’t taste like last night’s dinner. Seasoning in the context of cast iron is the build up of thin layers of polymerized oils from heating them up in a clean pan that forms a durable protective finish that is incredibly non-stick.

      So more accurately parallel your underwear example how cast iron is cleaned, if you took your underwear, boiled the hell out of them, used something to give them a scrub, rinsed them out well and then heat dried them.

      • TheTetrapod@lemmy.world
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        2 days ago

        Your method sounds great and I’m sure it works well, but I just want to make sure you know that modern dish soap won’t damage your seasoning at all.

        • blackbelt352@lemmy.world
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          2 days ago

          I fully get that modern dishsoap isn’t caustic enough to truly strip the seasoning, but I have noticed it does very slightly affect the seasoning.

          For 99.9% of the time it’s not necessary to use dishsoap and if something is really burnt on, then I’ll tend to go with something a bit more abrasive like a green scrubby pad or maybe steel wool or a paste of baking soda and water.

          It’s the same thing I do for my carbon steel wok too, boil water, rinse well, dry with heat and reapply oil to the reheated surface.

    • Takumidesh@lemmy.world
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      2 days ago

      I hate cast iron, but ‘seasoning’ is just a misnomer that was adopted to refer to the oils polymerizing on the pan. The oil (usually something like canola) is literally bonded to the metal.

      Not cleaning a cast iron pan is gross, fats left in the pan will go rancid.

      The only soap you can’t use is lye based as that will strip the seasoning off.

    • nesc@lemmy.cafe
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      3 days ago

      I just wash it as normal, you just need to re-fry/season it once in in 3-5 months or so. People that don’t wash it usually let it become rusted and dirty as well.

        • nesc@lemmy.cafe
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          2 days ago

          I don’t really think about looking for special detergent without lye when buying (dunno why people say that dish detergent in general doesn’t contain it anymore), re-frying it once in a while makes the surface more smooth.

            • nesc@lemmy.cafe
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              2 days ago

              The process where you wash it as clean as possible then apply oil and put into oven.

              • snooggums@lemmy.world
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                2 days ago

                So another way of saying reseasoning.

                I haven’t had to do that since I switched to a less abrasive sponge. The green Scotch brand ones tended to take off some of the seasoning but the blue ones only take off the food.

  • Victor@lemmy.world
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    2 days ago

    You… hate cast iron? Of all things people could hate, cast iron is the choice here. Mmaight.

    • FuzzyDog@lemmy.world
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      2 days ago

      Cast iron has a weird cult following. It’s like the jahovas witnesses of cookware

      • grrgyle@slrpnk.net
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        2 days ago

        I used to think so, then I just started using them on the reg and it turns out to be super easy.

        It’s just a pan.

      • Victor@lemmy.world
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        2 days ago

        I don’t like using it because of the maintenance and manual cleaning, but I do use it because of the iron rich food it makes, and the longevity of the cookware.

        Also I heard Teflon is literally freaking poison for you, like one of the worst things to consume. And pots and pans always tend to flake Teflon after a while, from general use. So we got rid of everything Teflon.

        I don’t know how true it is but it feels good. Doing some manual labor isn’t a bad thing either.

      • Dozzi92@lemmy.world
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        2 days ago

        I threw my cast iron away about a year ago. Just couldn’t get the hang of it, probably a me problem. Moved to a stainless steel, and my goodness, the crust I get on meats is unparalleled.

  • JackbyDev@programming.dev
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    2 days ago

    You baby your cookware and debate the differences of each type.

    I don’t even know what type of cookware I have.

    We are not the same.

  • coherent_domain@infosec.pub
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    2 days ago

    Seasoning is a polymer, which is known for its strong resistance. It is unlikely to breakdown just with one dishwasher wash.

    The seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking (oleophilic).

    The protective layer itself is not very susceptible to soaps, and many users do briefly use detergents and soaps.[28]

    Unless you are dish washing it everyday and refuse to dry/reseason it, you will be fine.

    However, cast iron is very prone to rust, and the protective layer may have pinholes, so soaking for long periods is contraindicated as the layer may start to flake off.

    https://en.m.wikipedia.org/wiki/Seasoning_(cookware)

    • MrTolkinghoen@lemmy.zip
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      2 days ago

      This aligns with how I care for mine. Scrub it with a chainmail scrubber, Wash it with soap / watwr, then rinse dry over flame and then drizzle a but of oil and rub with a paper towel.

      I have no reverence for my cast iron besides avoiding letting it sit wet for a long time.

  • superkret@feddit.org
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    3 days ago

    I wash my cast iron with normal dish soap and steel wool, and if I’m too lazy, I put it in the dishwasher. I’ve been doing this for 20 years. I don’t “season” it. It’s a pan, no more, no less. The main advantage is that you don’t need to worry about scratching the shit out of it.

    Needs a tiny little bit more fat than a non-stick if you want to make an omelette.

    • Ignotum@lemmy.world
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      3 days ago

      Same here, though i don’t use steel wool and i do season it every now and then
      The pan handles it like a champ

    • hypnotoad@lemmy.ml
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      3 days ago

      I know you’re a troll but the idea of cooking on a dish soap infused cast iron is filthy lol

      • superkret@feddit.org
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        3 days ago

        I’m not a troll. But the amount of magical thinking around cast iron amuses me to no end.

        “dish soap infused” lol. Tell me, are your kitchen knives “infused” with soap, too?

        • KingJalopy @lemm.ee
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          3 days ago

          Yeah he’s a panoisseur. I wash mine with soap too lol. But I use the lemon scented shit so my soap infused food is always citrusy fresh.

        • rumba@lemmy.zip
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          3 days ago

          Yeah, soap doesn’t hurt a fucking thing, If I just cooked with a seed oil or bacon or something I’d be inclined just to let it burn off, But if I cooked noodles or pasta or garlic or anything fragrant on there, I’d soap and scrub the piss out of it. I just make sure to throw it back on the fire and get it past 212 if it’s been wet.

        • hypnotoad@lemmy.ml
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          3 days ago

          Lol I’m not religious about it or anything, but it’s porous unlike other cooking materials, so yeah, I don’t put soap on it

            • hypnotoad@lemmy.ml
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              2 days ago

              I also try not to use much if any soap there too, because, porous wood

              To each their own my friend, you do you. Not trying to get into a fued over soap preferences lol