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

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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.

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Whatsa matter? You don’t like your pancakes to taste like last nights steak?

shoulderoforion

You can wash Cast Iron all you like, I wouldn't suggest the dishwasher, just don't use soap, scrape with a plastic paint scrapper under hot water, heat until smoking, rub some oil on it, let cool. Easy peasy. After knowing we're all poisoning ourselves with the nonstick coating and have been for decades, the Cast Iron is a great nonstick alternative.

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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.

Chozo

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).

kadup

My main issue is with calling cast iron "non stick" when things most definitely stick.

The trick of pre-heating it to unreasonable temperatures before adding the ingredients isn't a property of cast iron, it works on all materials, but it can quickly go wrong and make everything stick.

Nougat

Use "soap" if you want. Modern dishwashing liquid doesn't have lye in it. It's the lye from old school rendered soap that damages the seasoning.

Don't use anything with an abrasive more than the rough side of a sponge, and even with that, don't rub super hard or in the same place for too long.

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

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It is non-stick if the seasoning is right, but often it's not smooth enough off the shelf.

kadup

Eh, not really. You can "season" it and if you add eggs with no oil they'll stick.

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Eggs with no oil will stick in a "non-stick" pan, too.

kadup

Not the ones I own. I should know, back when I was counting calories not using oil was an easy trick to control the fat intake.

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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.

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lol I got seasoned by 101 men at an airbnb and cried

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Yeah cast iron, ever with a good seasoning, will never match a Teflon coating. It's pretty good, but you will need to cook some bacon in the pan before the eggs to make them not stick.

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Modern soaps 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.

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When you're cutting out vegetable oils to lose weight, you're doing it wrong.
Your body needs them.

What it doesn't need is animal fat, and what you can safely reduce to lose weight are simple carbohydrates.

kadup

You don't need vegetable oils, that's a very weird claim. You need lipids in general, sure.

But I never said I never ingested oils - I said I was precisely monitoring calories, which in turn could mean smartly deciding not to use oil when eating eggs just because my flawed cast iron pan sticks. I could choose to ingest fats in more tasty or practical ways.

Weight gain or loss is a matter of building a caloric deficit or surplus. If you're going to do that by reducing carbohydrates that's your choice, go for for it.

I don't need help with dieting my man, I'm a biologist and I'm quite happy with my weight results. I'm just explaining that a pan that forces you to use oil to not stick can't be honestly called "non-stick" because actual non-stick materials won't require the oil. Otherwise, every pan is non-stick so long as you use enough oil.

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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.