/s I am indeed unreasonably mad.
Not that you put the cast iron in the dishwasher (enjoy your rust), but the fact that you can actually fit the pan in your dishwasher. I recently spent $350 on a portable dishwasher and your iron skillet is bigger than that. I bought that thing to NOT have to scrub dishes. Thanks for reminding me that I STILL have to scrub pots and pans!
Gets angry over the fact that you have a dishwasher
You have to be like at least 50 to get mad over some pan
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.
¯\(ツ)/¯ wouldn’t kill it. Just scrub any flakes off and re-season. The abuse they can take is almost unreasonable.
You could leave it outside in the dirt for 5 years and still just give it a lye bath then reseason it to work like new
even putting it on the top rack, instead of the bottom where the pots go. Masterfull attention to detail in trolling.
What weirdo takes a picture of their dirty dishes and posts it to the Internet? I’m unreasonably angry, mission accomplished.
Unseasonably mad
I am in flavor of this.
Cooking has been a hobby of mine for decades now. I have gone through a lot of phases in cooking, especially early on.
I have used cast iron, carbon steel, stainless steel, and a dubious flirtation with all aluminum.
16 years on now and this is what I reach for 100% of the time:
Skillet/sautee: cladded stainless. Both standard side and high sided.
Dutch Oven: Enameled cast iron.
Pots Pans: Cladded stainless steel. For smaller 1qt to 2qt I like All Clads D5 for its heat retention. Larger than that I like the D3 for its lighter weight
Grill Pan: cast iron. Hate the excessive weight though
Non-stick: Ceramic coated aluminum. What ever Americas Test Kitchen recommends that year. I consider these disposable items. I stopped using TEFLON a long time ago.
I used cast iron skillets for several years. I found them to be finicky. Heat retention was stupidly high and that’s not always a good thing. Excessively heavy and god forbid you attempt any sort of tomato based sauce or anything acidic for that matter. Circumstances forced me to use stainless steel and I just found it matches my needs in a kitchen much better than cast iron. It gets used, it gets cleaned and I put it away. No having to have the vaginal juices of a thousand virgins on hand to make sure it doesn’t destroy the next egg I try to cook.
I consider cast iron skillets like safety razors. They had their day, but continue on because of a dedicated set of die hard users. Nothing wrong with that, just not my thing.
The above goes for carbon steel as well, although it usually isn’t nearly as heavy.
No wok? Also safety razors are great and I’m guessing the only reason cartridges won out is because of marketing, then the following generation forgot there was another option.
Ugh. You wanna know the secret to cooking on cast iron/carbon steel? Just cook with it. Put fat in, get it hot, put your food in. It’s really that easy. Wipe it out when you’re done, rub some oil on it. That’s it. You can even cook tomato sauce in it, it’ll be ok. People have been using cast iron to cook all kinds of things, acidic and not, for literal centuries. This myth that cast iron/carbon steel pans are these delicate special snowflakes that need constant attention and maintenance needs to die.
But they do need special maintenance, compared to Teflon pans or ceramic pans, they are the most finicky and hard to work with.
There are a lot of things people have done for centuries. Being old doesn’t make something superior.
The problem with the people who prostletyze cast iron, is they usually assume that everyone cooks like them, but the reality is that cast iron is generally a pain in the ass. I mean just the fact that you need to cover the entire pan in oil Every time you put it away should be enough of an indicator.
I’ve been cooking with cast iron for years, all I do is scrub it with hot water only and let it dry. No re seasoning, no coating in oil, nothing.
I’m genuinely impressed you’ve managed to fuck up using cast iron.
You don’t and it isn’t. I cook exclusively on cast iron, and I oil it only before I put some food that requires oil. I use hot water and a paper towel to wipe it clean. Been using it for years, way less scrubbing than stainless 90 percent of the time.
But I use it exclusively and daily, so ymmv.
I have a side business restoring antique cast iron pans and I use them for most of my cooking. I cook whatever the fuck I want in them, I leave the pan dirty on the stove a couple days sometimes when I’m busy, I use a scotch brite and scrub them clean with dish detergent, it really doesn’t matter.
Go get a shitty Walmart pan and complain that CI is too hard to work with, it’s ridiculous. My CHF #8 is an amazing piece of hardware
I used flax oil to season my dutch oven, and finds it stands up to frequent tomato based pasta sauces for a bout a year, but it does eventually fail, an you know immediately when that happens, iron flavoured bolognese. Did that for a few years and finally got an enamelled set for that. As for the frying pans, mine are really old (1920s) and quite lightweight, nowhere near as heavy as newer Wagner 1898s and Lodges. I find the heat retention just perfect when making a carbonara, i turn the burner off when the pasta is three minutes from done and the heat is just perfect to make the carbonara sauce cook without turning into scrambled eggs. The other use, pan frying steaks, nothing does that better. They’re not for everything, I have one 7 inch teflon pan that i use for one purpose only, and that’s french omelets. I have zero interest in trying that in a cast pan.
Cast iron is to sear the bajesus out of steak. Nothing else can blacken the steak crust to my satisfaction without inadvertently overcooking the middle.
I hate it for everthing else.
A tiny cheap teflon pan just for 1-2 fried eggs and nothing else.
Then SS all-clad as the go-to for everything else.
Been having good experience with the hexclad teflon pan although handwash only. I believe it is generally disliked because it is marketed as “dishwasher safe” which is absolutely false. When handwashed it holds up very well.
Nothing else can blacken the steak crust to my satisfaction without inadvertently overcooking the middle.
Cooking at such temperatures is really bad for you. It will give you literal ass cancer eventually.
That just gets me excited to start a fresh new seasoning. Starting from bare metal is a good feeling
Nazgûl screeches intensify
Carbon steel > cast iron. Lighter, basically the same heat properties, and you don’t get peer pressured into unnecessarily babying a lump of solid metal.
Seriously no reason to dote on either of them so much. Only real care you need to take is that they can rust, so don’t leave them wet. And don’t needlessly scrub them with chain mail or angle grinders, or you might need to take a few minutes fixing them with cooking oil and the oven.
Does cast iron really take babying? I have a 12" cast iron skillet that’s pretty much the only pan I use, and I just scrub it with steel wool, get it hot again, then throw in some avocado oil. It takes like 60 seconds of work
No, it doesn’t. I don’t even bother coating mine with oil, just a scrub with hot water and let it dry.
No, it doesn’t. But people think it does and will get really vocal about it if you, god forbid, get it super gross and need to rinse it out with some soap and water.
That’s why I specified that it was peer pressure, not necessity. :)
Also don’t temp shock them, they can warp
Ah, true. That one’s become so ingrained for cooking in general that I don’t really think about it. Putpan on low/medium heat, toss in a bit of oil and let the heat get even then swirl the oil. Adjust heat to desired level and cook.
I end up reseasoning mine every couple of years, inevitably somebody leaves it in the sink for a bit trying to soak off some burnt on stuff. It’s really no big deal.
I use the washer and then let it sit wet over night to bring out its natural paprika seasoning.
It’s insane to me that people don’t wash them and call it seasoning.
It’s apparently a different story when someone seasons their underwear.
I hate cast iron, but ‘seasoning’ is just a misnomer that was adopted to refer to the oils polymerizing on the pan. The oil (usually something like canola) is literally bonded to the metal.
Not cleaning a cast iron pan is gross, fats left in the pan will go rancid.
The only soap you can’t use is lye based as that will strip the seasoning off.
We do wash them, I clean mine by boiling water in them, scraping any stubborn bits with a wooden spatula, rinsing it out under running water and wiping them down with a clean towel and heating the pan again to evaporate any remaining water. No microbials will survive being boiled and then heated again, anything stuck to the pan dissolves away in boiling water and a clean towel will wipe away anything else. After that I add a few drops of oil and wipe down the still hot surface with the thinnest possible coating of oil.
Seasoning for cast iron doesn’t mean holding onto previous flavors. It definitely shouldn’t taste like last night’s dinner. Seasoning in the context of cast iron is the build up of thin layers of polymerized oils from heating them up in a clean pan that forms a durable protective finish that is incredibly non-stick.
So more accurately parallel your underwear example how cast iron is cleaned, if you took your underwear, boiled the hell out of them, used something to give them a scrub, rinsed them out well and then heat dried them.
Just FYI, you do wash cast iron, you just don’t use detergents on it. One common method is to dump a handful of salt and a tiny splash of water into the pan and start scrubbing. You can use a gentle dish soap, but I’d avoid using the dishwasher, because those detergents will be a lot stronger and will actually ruin the seasoning (as well as linger on the surface and end up in your food, which is also bad).
Modern soaps/detergents don’t contain lye, which is what ruins the seasoning. It’s the humid drying of a dishwasher that causes it to rust. Nothing to with the detergent.
Dawn has lye, that’s why it works so well
I use a little dawn on mine now and then and it’s still basically like glass. Just put a little oil on it afterwards. Never the dishwasher though omg
Ice in the hot pan also works. Paper towel to wipe out, voila!
Whatsa matter? You don’t like your pancakes to taste like last nights steak?
I just wash it as normal, you just need to re-fry/season it once in in 3-5 months or so. People that don’t wash it usually let it become rusted and dirty as well.
Shouldn’t need to reseason it if you are just using dish detergent like Dawn.
lol I got seasoned by 101 men at an airbnb and cried
I wash my cast iron with normal dish soap and steel wool, and if I’m too lazy, I put it in the dishwasher. I’ve been doing this for 20 years. I don’t “season” it. It’s a pan, no more, no less. The main advantage is that you don’t need to worry about scratching the shit out of it.
Needs a tiny little bit more fat than a non-stick if you want to make an omelette.
I know you’re a troll but the idea of cooking on a dish soap infused cast iron is filthy lol
I’m not a troll. But the amount of magical thinking around cast iron amuses me to no end.
“dish soap infused” lol. Tell me, are your kitchen knives “infused” with soap, too?
Yeah he’s a panoisseur. I wash mine with soap too lol. But I use the lemon scented shit so my soap infused food is always citrusy fresh.
Lol I’m not religious about it or anything, but it’s porous unlike other cooking materials, so yeah, I don’t put soap on it
Yeah, soap doesn’t hurt a fucking thing, If I just cooked with a seed oil or bacon or something I’d be inclined just to let it burn off, But if I cooked noodles or pasta or garlic or anything fragrant on there, I’d soap and scrub the piss out of it. I just make sure to throw it back on the fire and get it past 212 if it’s been wet.
Same here, though i don’t use steel wool and i do season it every now and then
The pan handles it like a champ
Also throw in the metal fork you used to scrape your expensive non-stick pan.
