I hate cast iron so I am in favour of this.
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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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[email protected]replied to [email protected] last edited by
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.
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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.
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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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[email protected]replied to [email protected] last edited by
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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[email protected]replied to [email protected] last edited by
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.
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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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[email protected]replied to [email protected] last edited by
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.
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I know you're a troll but the idea of cooking on a dish soap infused cast iron is filthy lol
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Semi-Hemi-Lemmygodreplied to [email protected] last edited by
I used to love cast iron but carbon steel has stolen my heart
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Same here, though i don't use steel wool and i do season it every now and then
The pan handles it like a champ -
[email protected]replied to [email protected] last edited by
Wash it all you want, should be fine as long as you hand dry it after.
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I use a little dawn on mine now and then and it’s still basically like glass
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I'm not a troll. But the amount of magical thinking around cast iron amuses me to no end.
"dish soap infused" lol. Tell me, are your kitchen knives "infused" with soap, too?
