3 ms·

I wonder if they were scouring the cast iron every time they cleaned it? Normally a layer of carbon "seasoning" develops and I would think that would limit the

I wonder if they were scouring the cast iron every time they cleaned it? Normally a layer of carbon "seasoning" develops and I would think that would limit the direct contact of food and iron. I clean my cast iron pans with hot water and a brush or scraper only. No detergent (or maybe a small amount to break up oil if I cooked something really greasy). No scouring.

ortusdux 3mo ago
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