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I've been cooking exclusively with Le Creuset cast iron pans. I use to care about seasoning and never using soap to clean but I've gotten way more relaxed as of
by azemetre 2y ago
I've been cooking exclusively with Le Creuset cast iron pans. I use to care about seasoning and never using soap to clean but I've gotten way more relaxed as of late. I still take care of the pans and "season them" when it looks pretty bare, but I haven't really noticed much of a difference between seasoned and nonseasoned as an amateur chef.
I make up for the lack of seasoning by using more butter or oil.
The true reason why I use these cast iron pans is that they have a very long lifecycle (going 12 years now for some of my pans) and they sear way better than other cookware.
- chuckledog 2y agoJust another plus one for cast-iron pans and wooden spatulas. We’ve been using those for over a decade, 20 bucks each, never needs replacing, works for everything. We switched from gas stove to induction and now they work even better since the handle doesn’t get as hot and it’s easier to control the temperature. The whole seasoning thing is extra credit, the only failure mode I’ve seen is trying to fry an egg on a completely unseasoned pan, which just means some extra soaking and scrubbing is needed. The pan seasons itself after a few uses. Hand wash the pan instead of sticking it in the dishwasher, done.
- azemetre 2y agoYeah, eggs can be hard. What I do is have a smaller cast iron pan strictly for a single egg. I just make sure to use more butter and clean after right after. Either that or use a stainless steel pan.
- Dalewyn 2y ago>never using soap to clean That doesn't sound (and isn't) healthy.
- azemetre 2y agoYou hear this sometimes from cast iron owners that think using some soap will "ruin" the seasoning. It's a myth, you can absolutely use soap. My preferred method is chainmail + coarse salt + small drop of dawn.
- 0_____0 2y agoDawn kinda smells tho, especially when the pan is heated again for the first time. Whatever it pyrolyzes to, I'm not sure I want to smell or eat it. The store brand dishwasher detergent seems to not smell as much but if there's no debris from the food I avoid soap or use it very sparingly. Good tip with the coarse salt, I'll have to try that sometime.
- SoftTalker 2y agoYes, I use a little bit of Dawn when the pan is really greasy or crusty. Hot water in the pan, a little bit of Dawn, let it sit for a few minutes, scrub. Dawn is not agressive enough to remove the seasoning, it will just emulsify the liquid grease/oil in the pan. Do not put them in the dishwasher though, or you'll have to re-season them.
- s1artibartfast 2y agoI think it is healthy. There is basically nothing to be worried about that dealt killed by water or heat. A hot pan is twice the temperature of a medical autoclave. Soap is more of a cleaning aid for removing flavor than a safety control.
- 0_____0 2y agoA little mentioned downside to cast iron is that it's porous enough that it will absolutely absorb certain things like turmeric that will only come out once you cook something else in it, no amount of washing or soap seems to make a difference past a certain point. Kind of a non issue to me, just a quirk of the tool.
- s1artibartfast 2y agoHumm, Ive never had a problem. I would think that the polymer layer would seal out the tumeric. That said, I usually use tumeric in liquid dishes with a stainless pot. What are you cooking?
- gavindean90 2y agoThey are talking about iron pans not a living being
- soperj 2y ago> Le Creuset cast iron pans Those are wrapped with enamel. Pretty hard to notice seasoning with that.
- regularfry 2y agoWorth pointing out that this is also true of the Le Creuset "cast iron" skillets and frying pans with the black cooking surface. That surface is (annoyingly) enamelled too.
- azemetre 2y agoYes, the bottom has enamel but inside the pan is cast iron. I prefer this TBH, make it easier to clean when spills happen.
- soperj 2y agoIt's just black enamel. There is cast iron in the middle.