I hate cast iron so I am in favour of this.

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Cast iron skillets sure do make it easier though.

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But we're talking specifically about cast iron. We're not talking about carbon steel at all, hence my confusion on why it was brought up in this comment chain

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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.

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That’s just cause of acidity, I’ve made sauces in mine and it’s been fine.

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Lol I like cast iron cookware, but you do whatever with what's yours as long as you leave mine alone.

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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.

It's for 99.9% of the time it's not necessary to use 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.

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.

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Store bought modern bacon is loaded with sugars and that is what is causing the issues. I've found that the older the seasoning the lesser the impact. Still, just scrub off the stuck on bits with a chain mail and some hot water with a mild dish detergent then do a quick post-season on the stove and it's like it never happened.

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People make this shole "cast iron cult" thing out to be a much bigger thing than it actually is. Cast iron is a durable material and has been used as a tool for cooking in the harshest of conditions for centuries, but to be able to use it in those harsh conditions it needs to be properly taken care of just like any tool.

The reason people seem so neurotic over taking care of cast iron is that cast iron cookware is an investment. Year after year a cast iron pan (and this applies to carbon steel pans too) becomes better and better the more the thin layers of oil polymerization into the seasoning. A fresh off the line Lodge dutch oven doesn't have the years of layer after layer after layer of polymerized oil on it as the same mode Lodge dutch oven my grandmother used when back she was half my age.

Cast iron is easy to take care of, there's nothing special about how to take care of it, but the ways to take care of it are specific because of the nature of the metal used. Hell I spend less time cleaning my cast iron pans and carbon steel wok than I do cleaning any other pan type.

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I leave mine sitting in water all the time. It still works.

dustycups

But apart from that, what have ~~the romans~~ ceramics done for us?

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Oddly enough when there are fuck the mexicans or fuck the poles posts, people are vaguely interested.

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You son of a-

Noxy

the aquaduct?

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Someone doesn't know Sodium Hydroxide is Lye

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it's fucking lye, doesn't take much

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no. Teflon pans are just the worst. silicone utensils only and never turn the burner over half or your budgie dies.

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"basic chemistry" linseed oil is acid resistant so stfu.

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shut the fuck up

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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?

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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?