And this post will be exhibit A in the divorce proceedings
I knew nothing about cast iron pan care when I met my SO and I did his dishes for him one day and washed it with soap and water. I still hate the damn things and think they're filthy and nasty.
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.
I just put it back on the stove on full heat for a minute to dry off the water.
Spray a little high smoke point oil on it and wipe it down with a towel while it's hot
I keep reading the word seasoning, and for non native speakers this is hard. What are you all meaning? You put some garlic, salt and pepper on the pan and let it be?
English is dumb. We got the term "seasoned" to mean like a veteran fighter, something aging properly and using salt and spice from the French "assaisoner" which means "to ripen / to improve with time" which we expanded upon by being like "when things become tastier" which is how we started applying it to using spices and salt...
In this case it means sort of speed running getting the oil sheen a cast iron cooking implement used to naturally get by just using it over and over when cooking over wood or peat hence "ripening" the pan. Way back in the day in England and France they didn't really use soap for dishes. You washed them with water and left them outside in UV light to sterilize them so all iron cooking things tended to naturally develop that nice carbon coat. Time and use made them better hence "seasoned".
Seasoning in this specific context means the residue of the food oil which forms a surface coating when heated up to a certain temperature. It protects the surface from rusting.
It does protect from rust somewhat(water can still cause rust if left on it) but the big deal is it makes the cookware non-stick without Teflon.
Oh shit I didn’t know that!
What if you have a new cast iron and accidentally let a wet dish sit on it in a drawer and it rusted? Hypothetically of course...
It's actually fine to use soap and water, otherwise it is in fact, filthy and nasty. Don't believe the indoctrinated
It's both true and not true. Using something like dawn or similar is fine, using a lye soap will fuck your shit up.
Thanks for the details on this, luckily modern soap doesn't have lye anymore.
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.
Divorce? People have been murdered for less…
First of all a properly seasoned cast iron pan can and should be washed with modern dishwashing liquid. If the seasoning comes off with 'hand friendly ' soap it was garbage seasoning anyway.
Second, this looks perfectly ready for seasoning. Nothing wrong with that. Just get the outdoor grill going grab some short chain oil and get to work.
Short chain oil!? At first I thought you were bs'ing about seasoning a pan with gear oil.
That sent me down a novel rabbit hole. Thanks for your input!
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?
The chains being referred to here are molecular chains, not mechanical ones.
coat that sucker with avocado oil and bring it up to 200°C for a few minutes. Allow it to cool, repeat until the sides don't hold any oil, then switch to crisco solid shortening for a few rounds.
I love that everyone is showing up to give real advice to this post.
It's the goal of the original picture, people can't help but give cast iron advice.
What does the avocado oil base do? I’ve never seasoned a cast iron pan from scratch before.
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
There's a lot of answers here, but I don't think anyone said the magic words. To reseason cast iron, you need an oil high in poly-unsaturated fatty acids. Those are the kind that can chain together, and form a good polymer coating.
The thing that trips me up most about this subject is that 140 years ago, pork fat was very good for seasoning cast iron. Today, it isn't, because the composition of the fat has changed significantly.
The best seasoning coats will be thin, not appear or feel oily, give the pan a dark color slightly more glossy than an eggshell, and resist mild detergents, metal spatulas, and heat high enough to sear a steak on. If you have a layer of loose stuff in the pan, that's just a layer of gunk, and is probably adding some weird flavors to anything you cook.
The thing that trips me up most about this subject is that 140 years ago, pork fat was very good for seasoning cast iron. Today, it isn't, because the composition of the fat has changed significantly.
That sounds very interesting! Is it because of the way pigs are raised now compared to back then? They eat way fewer babies now, I bet.
I bet she was so grateful. It takes a ton of scrubbing.
Get out
The amount of disgusting freaks that don't know you need to wash this and reapply the seasoning with oil in the oven is insane to me.
Needs washed, but you can just heat the oil on the stove if you've seasoned the thing in the first place.
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.
Dude, you're not supposed to scrape off the seasoning every time you wash the pan. I reapply a bit of oil maybe once or twice a year. I normally just wash it some soap and water after cooking.
Hey everybody posting advice, go liven up this community!
https://lemmy.world/c/castiron
!castiron@lemmy.world
I only go to Reddit for two things: cast iron and pf2e. Slidey eggs never gets old
I only go to lemmy for two things. Tasty memes and to see people talk about Reddit.
So how's the divorce going?
He's dead
make me think of this guy that transformed his iron pan into a mirror
Btw, copper sponge is really good for such things. Hard enough for cooked-in stuff but soft enough to not scratch.
You mean "ex-wife"...😵
I love my cast iron pan, but I really cannot get the perfect sheen that everyone else seems to get. The bottom of mine is non-stick now, and I season regularly, but the sides always seem to chip away eventually. Once the chipping starts, I have no idea how to stop other than to strip it entirely and start again.
