Scraping scraping scraping.

It's fine to wash them with modern dish soaps. The reason people say not to is because dish soaps used to have lye in them, which would destroy the seasoning. Just make sure you wipe the water off instead of letting it air dry or it can rust.

It's actually fine to use soap and water, otherwise it is in fact, filthy and nasty. Don't believe the indoctrinated

MinuteFood on youtube did a video just yesterday talking about the science of cast iron, and why they're not dirty like many people seem to think.

https://youtu.be/w0R1jVN3LaY?si=HguOYRn19Hn6HyP6

Minute Food did a video on this recently.

Just burn it on the highest flame after every use. The grime will be all disinfected by the heat. You can stop when you smell the specific odor of burning rubber and see black fumes, this means your burnt oil coating is denaturating.

Bruh.

Don't worry. They feel the same way about you. :-)

They don't need the hell scrubbed out of them like stainless steel and they don't cause cancer like Teflon. They also sear meats way better than any other pans.

Then as others have already said, it's fine to gand wash them if you'd like. You just don't grind/scrub off the carbonized oil layers.

I don't get the joke. I just tried Google and it had nothing for seasoning cast iron with chain or gear oil. Is this a thing?

Nope. I often use dish soap and a soft scrub pad on my cast iron just like my Grandmother and mother did with those same cast iron pans and dutch oven. A decent seasoning on cast iron is probably more durable than non-stick coatings. Just keep it out of the dishwasher. The high temp hot water and caustic dishwasher detergents WILL damage your seasoning. But, then you just need to re-season to fix it all better again.

My lazy way to keep my cast iron and plain high carbon steel wok properly seasoned is to clean with hot water and mild dish soap then return to the stove top heat on high until hot, then shut the burner off and hit the insides with a light quick spray of cooking oil. Or I just use some plain vegetable oil and wipe on a thin coating with a paper towel. and leave it cool.

Nah this is more reduce a tomato sauce territory.

Modern dish soap is not acidic or a base so it's quite harmless to the patina, but it's also superfluous because you generally don't want to degrease the thing which is the only thing that soap is good for. Boiling some plain water in it cleans off anything that you want to get rid off. If you're terrified of bugs when not using soap for some reason get yourself a bonfire and heat your pan as hot as you want for as long as you want nothing will survive that. Just make sure to not melt it.

It's the goal of the original picture, people can't help but give cast iron advice.

You can use various different food oils, the important part is that it can leave a (food safe) polymerized coat that binds to the surface, protecting it from rusting as well as making it non-stick

Permanently Deleted

I don't know what causes the difference, I just compared the first nutrition breakdown of rendered pork fat I could find to a recent USDA publication. I'm under the impression that we mostly grow different breeds of pork, on bigger farms, using a more consistent food blend, so pretty much everything has changed in that time.

Don't know of the given info about the pans is correct. But animals nowadays are defintly way more "optimized" than they used to be. Both genetically and the stuff they eat.

Be careful with linseed oil as it spontaneously combusts! My friend used it on something and left the rag in the garage, and it literally burnt their house down.

Linseed has an awfully low smoke point though, wouldn't seasoning built with it burn off when trying to cook at higher temperatures?

i would also like to know

I learned from a chef that an oven would work better due to the even heat applied all over but in a pinch or if you don't want to do all that, the stove top could be fine.

I don't use soap, I just use a bit of hot water with the kitchen faucet sprayer and I have a flat metal spatula to scrape off any stuck on bits... wipe with paper towel and that's it.

And Linux

And I'm all out of bubblegum.

I think they meant the guy that seasoned his pan like 200(?) times before cooking in it on Reddit. That thing was SHINY when he was done

I didn't go that crazy, but I did use an orbital sander on a cheap Lodge cast iron pan, and it's much more non-stick now.

Here is an alternative Piped link(s):

https://www.piped.video/watch?v=id2GLt8Nd4s

Piped is a privacy-respecting open-source alternative frontend to YouTube.

I'm open-source; check me out at GitHub.

Please elaborate. I thought the concern about teflon was for the plants making it and the old stuff they used in making it that hasn't been used in a while.

Laughs in enameled pan.
You can scratch as you wish and leave it wet, just don't hammer on the surface.

I haven't been particularly gentle with them. Other than using plastic or wooden utensils with them I guess, but that's what people use here overall.

They do seem more convenient than cast iron with the same long life but also without the possible issues that teflon ones have

In 2005, the UK prohibited the use of Teflon in cookware goods that included perfluorooctanoic acid (PFOA), and PFOA was outlawed internationally in 2019. Exposure to PFOA increases the risk of cancer and other diseases as well as probable infertility. Teflon and other non-stick cookware items produced in the UK after 2005 are free of PFOA.

That really depends on the condition of the pan. I've had some where power tools were insufficient.

My oven uses some weird "eco-friendly" self-cleaning process that involves pouring water into it and steaming the dirt off, which doesn't sound like it would be good for the pan. Got any alternatives? I found a Griswold at the thrift store a few years back and I'd like to be able to restore it without damaging it.