5 ms·
We have a couple cast irons. When I was first introduced to them I was pretty turned off by the idea of not doing the same soap and water scrub process I do wit
by bredren 5y ago
We have a couple cast irons. When I was first introduced to them I was pretty turned off by the idea of not doing the same soap and water scrub process I do with everything else.
But handling them now is just part of the ritual.
The biggest change I’ve had since starting using them a couple years ago is moving from the ball scrubby disposable two a Chainmaile ringlet style scrubby.
Using the chain mail has a different feel it slides easier and it washes clean much easier.
I recommend checking out the chain mail style scrubbers for cast-iron.
- ska 5y ago> I was pretty turned off by the idea of not doing the same soap and water scrub process I do with everything else. You can mostly do the same soap and water scrub as everything else. Assuming you use a reasonably modern dish soap an not something harsh, if you don't leave it soaking in the soapy water it will be fine.
- Spivak 5y agoYep the “don’t use soap on cast iron” is a holdover from older soaps that had lye in them that could strip the seasoning (hence why you can use lye to reseason your pan). If your seasoning is perfect (it isn’t) you could in theory leave it to soak too since it would be completely encased in the polymerized fat.