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

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No, it doesn't. But people think it does and will get really vocal about it if you, god forbid, get it super gross and need to rinse it out with some soap and water.

That's why I specified that it was peer pressure, not necessity.

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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.

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But they do need special maintenance, compared to Teflon pans or ceramic pans, they are the most finicky and hard to work with.

There are a lot of things people have done for centuries. Being old doesn't make something superior.

The problem with the people who prostletyze cast iron, is they usually assume that everyone cooks like them, but the reality is that cast iron is generally a pain in the ass. I mean just the fact that you need to cover the entire pan in oil Every time you put it away should be enough of an indicator.

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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.

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Gets angry over the fact that you have a dishwasher

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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.

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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.

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You don't and it isn't. I cook exclusively on cast iron, and I oil it only before I put some food that requires oil. I use hot water and a paper towel to wipe it clean. Been using it for years, way less scrubbing than stainless 90 percent of the time.
But I use it exclusively and daily, so ymmv.

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I've been cooking with cast iron for years, all I do is scrub it with hot water only and let it dry. No re seasoning, no coating in oil, nothing.

I'm genuinely impressed you've managed to fuck up using cast iron.

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You have to be like at least 50 to get mad over some pan

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No, it doesn't. I don't even bother coating mine with oil, just a scrub with hot water and let it dry.

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From what I can see, it’s used to balance the pH. So I assume a small amount.

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That just gets me excited to start a fresh new seasoning. Starting from bare metal is a good feeling

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/s I am indeed unreasonably mad.

Not that you put the cast iron in the dishwasher (enjoy your rust), but the fact that you can actually fit the pan in your dishwasher. I recently spent $350 on a portable dishwasher and your iron skillet is bigger than that. I bought that thing to NOT have to scrub dishes. Thanks for reminding me that I STILL have to scrub pots and pans!

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No wok? Also safety razors are great and I'm guessing the only reason cartridges won out is because of marketing, then the following generation forgot there was another option.

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It's your expensive quality cookware, if you want to ruin it I can't do anything about it.

Whispers gently to well seasoned dutch oven

Shh, it's okay, the bad man can't hurt you.

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Steel is like 98% iron. Sorry for the mistake.

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I'm loving all the superstition in this thread.

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A well-seasoned Dutch oven sounds like a fate worse than death.

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It's pretty hard to ruin good cast iron. A good cast iron pan could spend a year at the bottom of a lake and all it would need is a good scrub and reseason to be good to go again.

About the only thing I've seen that makes them completely irrecoverable is when people use them to melt lead. Also you can crack the cheap ones in half with thermal shock.