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

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We do wash them, I clean mine by boiling water in them, scraping any stubborn bits with a wooden spatula, rinsing it out under running water and wiping them down with a clean towel and heating the pan again to evaporate any remaining water. No microbials will survive being boiled and then heated again, anything stuck to the pan dissolves away in boiling water and a clean towel will wipe away anything else. After that I add a few drops of oil and wipe down the still hot surface with the thinnest possible coating of oil.

Seasoning for cast iron doesn't mean holding onto previous flavors. It definitely shouldn't taste like last night's dinner. Seasoning in the context of cast iron is the build up of thin layers of polymerized oils from heating them up in a clean pan that forms a durable protective finish that is incredibly non-stick.

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In all fairness by the looks of the carbon buildup on the outside this skillet is due to be reseasoned. I doubt the dishwasher will do much to help; this thing needs a lye bath or electrolysis at this point.

I just stripped my 20+ year-old 10" lodge because the carbon buildup was flaking on the inside. The pan is better than new now as the rough finish has worn considerably (though it isn't glass smooth). I have a lot of fond memories of meals made in this skillet and plan on using it for the rest of my life even though I can afford and own arguably better quality cookware these days.

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It is a myth that you can't use dish detergent on cast iron. If it feels greasy and filthy, it is greasy and filfthy.

The truth behind the "no soap" myth is that we used to use lye-based soap for dishwashing. Lye does, indeed, break down seasoning. But we use surfactant-based detergents now, rather than actual soap. Detergents break down oils, but they don't

Your boomer parents/grandparents couldn't wash their cast iron with dish "soap". You can.

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React with the steel.. in the cast iron? I'm confused

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Try washing it.

So long as you're not using the lye-based soaps your grandparents used to wash their dishes, you're fine. Dishwashing detergent does not damage seasoning.

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Teflon itself isn't poison. The entire point of teflon is that it's so chemically unreactive that nothing can even bind to it on a molecular level.

The problem with Teflon is that manufacturing it uses a lot of actually toxic chemicals incidental to making the Teflon bind to the metal of a pan and because it's so non-reactive and very brittle, general use and any disposal of it will result in Teflon molecules just floating around in the environment unable to be broken down by anything.

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Ugh. You wanna know the secret to cooking on cast iron/carbon steel? Just cook with it. Put fat in, get it hot, put your food in. It's really that easy. Wipe it out when you're done, rub some oil on it. That's it. You can even cook tomato sauce in it, it'll be ok. People have been using cast iron to cook all kinds of things, acidic and not, for literal centuries. This myth that cast iron/carbon steel pans are these delicate special snowflakes that need constant attention and maintenance needs to die.

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That’s what led me to redoing the seasoning today. I washed up the grease with a few drops of Dawn and the pan came out with large areas of brown/white and dry/powdery rather than black and shiny.

I definitely have had the pan have a really strong seasoning that maintains a hard, glossy black finish even after washing with soap before. I’m hoping the current seasoning holds up a bit better.

I think maybe sometimes I burn the seasoning from cooking with too high heat? I really love to put a good sear on a burger or a steak and I love how cast iron is like a deep cycle battery that can store and release a large amount of heat into a piece of food.

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I'm imagining the sound

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¯\(ツ)/¯ wouldn't kill it. Just scrub any flakes off and re-season. The abuse they can take is almost unreasonable.

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I have a side business restoring antique cast iron pans and I use them for most of my cooking. I cook whatever the fuck I want in them, I leave the pan dirty on the stove a couple days sometimes when I'm busy, I use a scotch brite and scrub them clean with dish detergent, it really doesn't matter.

Go get a shitty Walmart pan and complain that CI is too hard to work with, it's ridiculous. My CHF #8 is an amazing piece of hardware

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Cast iron is to sear the bajesus out of steak. Nothing else can blacken the steak crust to my satisfaction without inadvertently overcooking the middle.

I hate it for everthing else.

A tiny cheap teflon pan just for 1-2 fried eggs and nothing else.

Then SS all-clad as the go-to for everything else.

Been having good experience with the hexclad teflon pan although handwash only. I believe it is generally disliked because it is marketed as "dishwasher safe" which is absolutely false. When handwashed it holds up very well.

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Scrub it clean with soap, then put the pan on a burner to heat dry it. At the end, rub a very thin layer of fat on it. I use clarified butter. It's a cumulative process, you won't see all the benefits of nonstick all at once.

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You could leave it outside in the dirt for 5 years and still just give it a lye bath then reseason it to work like new

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I think maybe sometimes I burn the seasoning from cooking with too high heat?

That will happen around 450-500F. One method of stripping seasoning is to run it through an oven self-cleaning cycle.

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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

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What weirdo takes a picture of their dirty dishes and posts it to the Internet? I'm unreasonably angry, mission accomplished.

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I am in flavor of this.

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Ahhh I probably get it over 500 for a big sear. Kinda crazy that my stove’s burner can get there even on medium.

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even putting it on the top rack, instead of the bottom where the pots go.
Masterfull attention to detail in trolling.