I use the washer and then let it sit wet over night to bring out its natural paprika seasoning.
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This thread is full of people claiming that dish soap doesn't contain lye, but the most popular dish soap I'm aware of, Dawn, contains lye and that's easily found in a two second Google search.
Carbon steel > cast iron. Lighter, basically the same heat properties, and you don't get peer pressured into unnecessarily babying a lump of solid metal.
Seriously no reason to dote on either of them so much. Only real care you need to take is that they can rust, so don't leave them wet. And don't needlessly scrub them with chain mail or angle grinders, or you might need to take a few minutes fixing them with cooking oil and the oven.
Does cast iron really take babying? I have a 12" cast iron skillet that's pretty much the only pan I use, and I just scrub it with steel wool, get it hot again, then throw in some avocado oil. It takes like 60 seconds of work
No, it doesn't. I don't even bother coating mine with oil, just a scrub with hot water and let it dry.
Also don't temp shock them, they can warp
Ah, true. That one's become so ingrained for cooking in general that I don't really think about it. Putpan on low/medium heat, toss in a bit of oil and let the heat get even then swirl the oil. Adjust heat to desired level and cook.
I end up reseasoning mine every couple of years, inevitably somebody leaves it in the sink for a bit trying to soak off some burnt on stuff. It's really no big deal.
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.
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
it's just a pan
You can take care of your pans anyway you want. But it's telling when people treat neglect like it's an ethic.
You would probably like cast iron more if you stopped committing war crimes against it.
Also throw in the metal fork you used to scrape your expensive non-stick pan.
Why do you hate cast iron?
It feels super greasy and filthy, and everything you cook sticks to it. Give me stainless steel any day.
You have problems with cast iron sticking but you like stainless steel? Stainless steel is probably the most non stick material you can use. I can't stand the stuff.
That's just a dirty pan. Actual cast iron seasoning isn't sticky or dirty because it has no impurities from the food, it's actually polymerized with the cast iron and it should look make the pan look black and glassy. I wash mine with Dawn soap and hand dry it, and it makes Teflon look like a joke. I can heat it without any butter or oil, drop in a glob of egg yolk, and it'll slide like it's skating on Astroglide. You're having a skill issue and you need to get good.
I wash mine with Dawn soap and hand dry it,
Yeah, I think the big hangup for a lot of people is that detergents used to contain lye which would react with the steel. No longer the case. Folks will seriously refuse to clean their pans which is gross AF.
dawn literally has lye in it
From what I can see, it’s used to balance the pH. So I assume a small amount.
Wash it all you want, should be fine as long as you hand dry it after.
I put mine in the clothes dryer with a load of socks. Is that wrong?
I love cast iron for cooking. It's also very forgiving. Depending what I am cooking it gets treated carefully for the seasoning, or scrubbed with dish soap. The beautiful thing is I can take it camping, come home and scrub all the 'seasoning' off, then re-season with 30 min in the oven an a bit of olive oil.