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

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This aligns with how I care for mine. Scrub it with a chainmail scrubber, Wash it with soap / watwr, then rinse dry over flame and then drizzle a but of oil and rub with a paper towel.

I have no reverence for my cast iron besides avoiding letting it sit wet for a long time.

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A wok is simultaneously a frying pan, a sauce pan, a soup pot, and a deep frier, when not in use. It's Schrodinger's kitchen appliance.

I'm a former chef that was trained in over 10 styles of food prep. I just don't bake much.

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Most toilet bowls are made of porcelain, which is different from plain ceramic.

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I don't really care. Being French here means you're being downvoted.

Just like I'm donwoting US users.

Noxy

And rollerskate bearings

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The process where you wash it as clean as possible then apply oil and put into oven.

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So, this is somewhat of an irksome idea to me. My stainless steel pans would also be just fine buried in dirt for years, and you could just scrub them with heavy steel wool and or toss them in your dishwasher with no problem. Likely the same for ceramic. This isn’t the flex that most cast iron folks think it is. Note that I have a couple very nice cast iron pans that I love, but they certainly are more of a pain to use. I’ve never cracked a steel pan, but I have tried to rinse a cast too quickly and it was gone for good.

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As long as you don't leave it sitting in water you'll be fine.

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The mystery is that iron will rust if wet. The care instructions are "don't leave it wet for a long time".

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First, everyone (not you because you don't like it) should buy their cast iron at the hardware store, should be ~ $30. It'll last pretty much forever so that $30 over a lifetime is not much.

If you don't cook a starch or aromatic in it, just wipe it out and let it get super hot.

If you do cook starch in it, hand wash it with soap, just let it get over 212 degrees on the stove to dry it.

If you want to throw it in the dishwasher, just pull it out at the end of the cycle and throw it on the stove > 212 degrees to dry. A well seasoned pan is generally so easy to clean, this would be a waste of your time, but it won't kill anyone.

If you want to subscribe to the no soap, scrub off the cooked starches with water and a non scratch scouring pad, re-coat in a fine layer of oil and let it smoke off under high heat. I really don't bother and just use whatever it takes to get it clean easily.

If the seasoning polymer you get from burning off oil gets cruddy after 6-8 months, re-season.

If you accidentally get a little rust on it, soak it in vinegar until the rust dissapears, scrub the spot with a 3m pad until the spot is clean and re-season.

You can get a rusty ass pan from a yard sale, soak it in vinegar for a day, scrub it down and re-season it. It'll come out like new.

If over the years, the seasoned surface starts to look super cruddy, soak it in sodium hydroxide until the polymer disolves, then reseason.

Yeah, they're harder than throwing it in the dishwasher, But they're wasteless, cheap, pleasant to cook on and give great results.

I keep a teflon pan and a couple different cast iron around. Even found a glass top lid that fits.

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Yeah I got one for free because a family member saw rust and wanted to throw it out.

Scrub, oil, and we're good to go.

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Condescending and a pity party. Really a wonder why people aren't flocking to upvote.

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Lol if you didn't care you wouldn't be constantly complaining about it

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Lol this response proves OP's point. "Bro it's so easy bro just soak in hydrogen peroxide and fill your house with smoking oil it's easy dude just measure how much starch is in ur meal dude lol ez"

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Teflon also should not go in the dishwasher. Anything with exposed aluminum should not go in the dishwasher. Even stainless steel cookware recommends against dishwasher

Buglefingers

Rust (clean) is actually perfectly safe to eat! And can add extra iron content to your diet if necessary!
https://van.physics.illinois.edu/ask/listing/12540

Is Using Rusty Cookware Really That Big Of A Deal?

Does some of your cookware or baking pans have rust on them? We ask experts if it's a safety hazard.

Prevention (www.prevention.com)

(Most sources assume tainted rust, or large quantities, but small amounts of "clean" rust are fine, just don't over eat iron quantities)

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LOL at cherrypicking something I said to do instead of throwing the pan away

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I don't have a horse in this race but everything is carcinogenic to some degree, burnt toast isn't going to make any real difference. And why would cast iron have a polymer coating? Unless I'm missing something wasn't the whole point to avoid that?

snooggums

So another way of saying reseasoning.

I haven't had to do that since I switched to a less abrasive sponge. The green Scotch brand ones tended to take off some of the seasoning but the blue ones only take off the food.

Victor

I don't like using it because of the maintenance and manual cleaning, but I do use it because of the iron rich food it makes, and the longevity of the cookware.

Also I heard Teflon is literally freaking poison for you, like one of the worst things to consume. And pots and pans always tend to flake Teflon after a while, from general use. So we got rid of everything Teflon.

I don't know how true it is but it feels good. Doing some manual labor isn't a bad thing either.