Also throw in the metal fork you used to scrape your expensive non-stick pan.
this post was submitted on 22 Dec 2024
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I used to love cast iron but carbon steel has stolen my heart
I bought my first carbon steel pan (a wok specifically) last week and I did a bad job at seasoning it for the first time. I had to scrub the shit out of it with steel wool and vinegar to reset. My second season was a little better but it’s still not fully non stick. I hope it will just naturally get better as I keep using it.
Oh it's the absolute best. Frank Prizinsano the chef taught me that.
Wash it all you want, should be fine as long as you hand dry it after.
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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.
When my SO and I first got together I did his dishes one day, and as I had never seen a cast iron pan I just washed it, fussing the whole time about how filthy it was. My Australian bush lunatic, one pair of underpants owning mother in law had an apoplectic fit. But seriously, these people cook salmon in them one night and pancakes the next with barely a wipe and it's disgusting. Give me stainless steel.
Well that’s just crazy. I wash mine with soap and water after cooking… but then I give it a quick flame dry and re-season on the stove top, which I can definitely admit is more maintenance than most people want to deal with.
I just reseasoned my 12” Lodge today! A lot of nasty smells coming out as I took off layers and layers of old seasoning with barkeeper’s friend. But now it has a non sticky, glassy smooth new sunflower oil seasoning. Very slick!
Does anyone know how to avoid having bacon foul up the seasoning? Seems like it always reacts chemically and incorporates proteins into the seasoning which make it nasty and dry and flaky rather than smooth and glassy.
Scrub it clean with soap, then put the pan on a burner to heat dry it. At the end, rub a very thin layer of fat on it. I use clarified butter. It's a cumulative process, you won't see all the benefits of nonstick all at once.
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In all fairness by the looks of the carbon buildup on the outside this skillet is due to be reseasoned. I doubt the dishwasher will do much to help; this thing needs a lye bath or electrolysis at this point.
I just stripped my 20+ year-old 10" lodge because the carbon buildup was flaking on the inside. The pan is better than new now as the rough finish has worn considerably (though it isn't glass smooth). I have a lot of fond memories of meals made in this skillet and plan on using it for the rest of my life even though I can afford and own arguably better quality cookware these days.
You can wash Cast Iron all you like, I wouldn't suggest the dishwasher, just don't use soap, scrape with a plastic paint scrapper under hot water, heat until smoking, rub some oil on it, let cool. Easy peasy. After knowing we're all poisoning ourselves with the nonstick coating and have been for decades, the Cast Iron is a great nonstick alternative.
My main issue is with calling cast iron "non stick" when things most definitely stick.
The trick of pre-heating it to unreasonable temperatures before adding the ingredients isn't a property of cast iron, it works on all materials, but it can quickly go wrong and make everything stick. Which is a shame, because teflon is poison and we do really need alternatives.
It is non-stick if the seasoning is right, but often it's not smooth enough off the shelf.
Eh, not really. You can "season" it and if you add eggs with no oil they'll stick. Of course we forget now, but this is exactly why teflon became so popular so fast, even though cast iron has existed for ages.
Eggs with no oil will stick in a "non-stick" pan, too.
They key with cast iron is using enough fat, which is generally more than you'd use with other cookware. High heat just burns the fat and/or the food, ruining your meal and making cleanup more difficult.
What cast iron is really good at in terms of heat is retaining it. There's enough mass that you have to preheat the pan for longer, but once it's hot, it stays at a pretty stable temperature when you add your ingredients. It doesn't get hot spots as severly, either, especially if preheated for a good long time at a relatively low heat.
A tiny bit of water unsticks them.
Yeah cast iron, even 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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The look of that pan somebody needs Go ahead and strip it back down to bare and restart seasoning.
its just a fry pan