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Toxic truth? The cookware craze redefining ‘ceramic’ and ‘nontoxic’
(www.theguardian.com)
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this post was submitted on 09 Jun 2025
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Clean is a misnomer. We're covered in bacteria and filled with bacteria. The air around us is thick with yeast. The second you wash any pan it is immediately reinnoculated with stuff around it. If you throw the concepts of brewing and canning at clean and you'll find that nothing that we have is clean.
The bar for cookware is safe and doesn't impart bad flavors to the food.
But this isn't to say that you should or have to use it, But you ask why the rest of us do, It's because it's as clean as is necessary to cook great safe food.
I hear ya. I don't mean clean as in sterile, just seems like you can never get all the grease off of them. They always seem like they're covered in a film of old cooking oil.
Nah, have you owned one?
If I cook something super greasy in one, like bacon or a burger, its completely okay to use a little bit of dawn to help remove the grease, I've done it plenty of times and it doesnt injure the pan.
For most applications, I just use coarse salt, a softer steel wool, and hot water to clean my cast iron after cooking. The pan doesn't feel greasy, and if it does, a splash of dawn dish soap does the trick. Just heat the pan to dry it.
More often my cast iron needs to be oiled, (I've been liking avocado oil lately) but you want to leave the thinest layer on the cooking surface as possible. It's not grease, just seasoned.