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

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Yup I usually just dry scrub with a little chainmail scrubber to get all the bits off with. Then I wipe down with a little veg oil and it's ready for next time.

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I wash with soap and add a little oil every cook. Works great.

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Tbf the cast iron i'm cooking out of was found as scrap in the woods. I wash with soap regularly, and use normal oil/butter qty's. I just don't dishwasher it, not that i have a dish!asher XD. I've seasoned it one single time which is right after i found it. It's been a year.

JackbyDev

You baby your cookware and debate the differences of each type.

I don't even know what type of cookware I have.

We are not the same.

Amber Rose🌹

Perfect ️

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Babying it is pretty new and somewhat cultish behaviour, my grandfather just used it and washed as normal, the only babying it needs is a huge temperature differences can break it. Stainless steel and high carbon steel pans are better.

Amber Rose🌹

Ahahaha wtf

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Oh hell no. Nonstick pans have to be babied - plastic spatulas, gentle sponges, and they get worse with time. Cast iron you almost cannot destroy, and gets better and better with use. Scrub away with chainmail, scrape with a metal spatula, it doesn't care. Too hot? Doesn't care.

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You might want to check that for lead. People who cast their own bullets have been known to melt lead in cast iron.

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I put pretty much all of my stainless steel stuff in the dishwasher and it's fine

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Your method sounds great and I'm sure it works well, but I just want to make sure you know that modern dish soap won't damage your seasoning at all.

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Tomatoes/tomato sauce seems to be a contentious topic.

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So much gatekeeping in anything creative. Music, cooking, art…. If you change one little thing it’s no longer the Thing, it’s something else, and it’s not what chef/band/artist/or grandma made, even though it’s a popular variant of the same Thing called the same thing somewhere else. Cast iron falls into the same trap. Such harsh judgement on use and care. It’s a f’n pan, not the last remaining example of a vintage Ferrari. Get over it.

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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.