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

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The cast iron "purists" are silly. We just wash ours with soap and water and use it like any other pan. I only know of stuff you can do with cast iron, use metal spatulas, scrub it out with salt, and/or put it in the oven. Not sure what you can't do.

Granted, I don't put any pots and pans in the dishwasher. Maybe y'all have bigger dishwashers than I do, but if one item takes up half the space, what's even the point?

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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.