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.
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.
Wash it all you want, should be fine as long as you hand dry it after.
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This thread is full of people claiming that dish soap doesn't contain lye, but the most popular dish soap I'm aware of, Dawn, contains lye and that's easily found in a two second Google search.
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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.
Try washing it.
So long as you're not using the lye-based soaps your grandparents used to wash their dishes, you're fine. Dishwashing detergent does not damage seasoning.
That’s what led me to redoing the seasoning today. I washed up the grease with a few drops of Dawn and the pan came out with large areas of brown/white and dry/powdery rather than black and shiny.
I definitely have had the pan have a really strong seasoning that maintains a hard, glossy black finish even after washing with soap before. I’m hoping the current seasoning holds up a bit better.
I think maybe sometimes I burn the seasoning from cooking with too high heat? I really love to put a good sear on a burger or a steak and I love how cast iron is like a deep cycle battery that can store and release a large amount of heat into a piece of food.
I think maybe sometimes I burn the seasoning from cooking with too high heat?
That will happen around 450-500F. One method of stripping seasoning is to run it through an oven self-cleaning cycle.
Ahhh I probably get it over 500 for a big sear. Kinda crazy that my stove’s burner can get there even on medium.
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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.
That butter is going rancid on the surface.
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.
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its just a fry pan
The look of that pan somebody needs Go ahead and strip it back down to bare and restart seasoning.