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

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I also mean when cleaning, don't go from hot to under the sink stream

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You aren't cooking many things if all you're using is a wok.

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Sure, if it's heavy enough.

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I feel bad for people who truly can not afford good kitchen stuff

Now there's a lot of people who can't.

Because kitchenware is actually hideously expensive. And even here, in France where we have access to the fundamental cooking industry tools - ok maybe slightly less-)

(Ok, I said I was in France, it's cool, feel free to downvote me now)

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But cast iron doesn't contain steel, it contains iron and carbon

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Oh God, do people do that? Shouldn't do that with any pan.

Toss a cup of water in the pan to deglaze it and scrape any crap up with your cooking tool. Dump the water in the sink and use some paper towels to wipe out any loose stuff.

This might be enough to clean it, but if not once it's cool clean as appropriate. If it's carbon or cast iron, reheat to cook off any water and wipe with a drop of oil you bring to smoking.

Inevitably leave on the stove until you need to use it next instead of putting it away properly.

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Well now you're getting downvoted for complaining about downvotes

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I have no fear of cooking with it, I just want my cookware to be minimally fussy and not require special treatment. If the $10 Walmart skillet can be thrown in the dishwasher and the $100 cast iron one requires me to baby it or it'll rust, I'll go with the cheap skillet every day.

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Cast iron has a weird cult following. It's like the jahovas witnesses of cookware

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I've seen a video where someone did just this. Blew my freaking mind.

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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.