3 ms·

Soapy water won't break down the molecularly bonded fat and iron on your cast iron. If you mistake leftover grease for seasoning, then sure, soapy water will ge

by yulker 3y ago

Soapy water won't break down the molecularly bonded fat and iron on your cast iron. If you mistake leftover grease for seasoning, then sure, soapy water will get rid of it. The trick to not sticking on steel pan is just preheating it properly. A drop of water should dance on a properly heated steel pan and things won't stick. Just let it get hot enough.

asoneth 3y ago
> Soapy water won't break down the molecularly bonded fat and iron on your cast iron. In that case I'm not sure what the exact mechanism was. But I know that after others have used/cleaned a seemingly well-seasoned pan I've had to deal with chips, flakes, and/or rust and had to go back through the whole annoying seasoning process. And of course it's entirely possible that despite carefully following instructions that I've done the seasoning wrong -- chemistry is the only class I ever flunked. > A drop of water should dance on a properly heated steel pan and things won't stick. My partner made a similar recommendation. It sounds trivially easy but for whatever reason I have not managed to make it work. Given that cast iron (generally) works fine for me I've had minimal motivation to learn the idiosyncrasies of another material, though I would like to give it another shot at some point.
- deanCommie 3y ago
  It's gaslighting by the cast iron/stainless steel crowd, pure and simple. I've talked to multiple experienced and home chefs about this disconnect and they've admitted two things: 1) cooking on a screaming hot pan is possible of course. It's how all professional kitchens work. But it's way harder! You have to pay close attention & the timing for error is very small. Cooking at lower heat on Teflon lets you make more adjustments. 2) After doing everything perfectly, and seasoning perfectly, for the same heat you ABSOLUTELY still need more of some oil or butter on a cast iron or stainless steel then you would for an equivalent Teflon pan. This is non-negotiable.

by yulker 3y ago

asoneth 3y ago

> Soapy water won't break down the molecularly bonded fat and iron on your cast iron. In that case I'm not sure what the exact mechanism was. But I know that after others have used/cleaned a seemingly well-seasoned pan I've had to deal with chips, flakes, and/or rust and had to go back through the whole annoying seasoning process. And of course it's entirely possible that despite carefully following instructions that I've done the seasoning wrong -- chemistry is the only class I ever flunked. > A drop of water should dance on a properly heated steel pan and things won't stick. My partner made a similar recommendation. It sounds trivially easy but for whatever reason I have not managed to make it work. Given that cast iron (generally) works fine for me I've had minimal motivation to learn the idiosyncrasies of another material, though I would like to give it another shot at some point.

deanCommie 3y ago
It's gaslighting by the cast iron/stainless steel crowd, pure and simple. I've talked to multiple experienced and home chefs about this disconnect and they've admitted two things: 1) cooking on a screaming hot pan is possible of course. It's how all professional kitchens work. But it's way harder! You have to pay close attention & the timing for error is very small. Cooking at lower heat on Teflon lets you make more adjustments. 2) After doing everything perfectly, and seasoning perfectly, for the same heat you ABSOLUTELY still need more of some oil or butter on a cast iron or stainless steel then you would for an equivalent Teflon pan. This is non-negotiable.