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

hypnotoad

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

Semi-Hemi-Lemmygod

I used to love cast iron but carbon steel has stolen my heart

Ignotum

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

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Wash it all you want, should be fine as long as you hand dry it after.

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I use a little dawn on mine now and then and it’s still basically like glass

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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?

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Nazgûl screeches intensify

edric

I bought my first carbon steel pan (a wok specifically) last week and I did a bad job at seasoning it for the first time. I had to scrub the shit out of it with steel wool and vinegar to reset. My second season was a little better but it’s still not fully non stick. I hope it will just naturally get better as I keep using it.

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I use the washer and then let it sit wet over night to bring out its natural paprika seasoning.

KingJalopy

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.

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Oh it's the absolute best. Frank Prizinsano the chef taught me that.

Maeve

Why do you hate cast iron?

snooggums

Shouldn't need to reseason it if you are just using dish detergent like Dawn.

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When my SO and I first got together I did his dishes one day, and as I had never seen a cast iron pan I just washed it, fussing the whole time about how filthy it was. My Australian bush lunatic, one pair of underpants owning mother in law had an apoplectic fit. But seriously, these people cook salmon in them one night and pancakes the next with barely a wipe and it's disgusting. Give me stainless steel.

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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.

Maeve

A bit of olive oil in a mister doesn't add enough calories to matter.

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I put mine in the clothes dryer with a load of sheets. Is that wrong?

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The look of that pan somebody needs Go ahead and strip it back down to bare and restart seasoning.

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It feels super greasy and filthy, and everything you cook sticks to it. Give me stainless steel any day.

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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.