4 ms·

I've seen this before and have tried seasoning with flaxseed oil. In short, it does work much better than other methods. It also smells a bit unpleasant compare

I've seen this before and have tried seasoning with flaxseed oil. In short, it does work much better than other methods. It also smells a bit unpleasant compared to some other oils when seasoning the pan. Once you get that base coat really solidly on, you shouldn't ever have to hit your skillet with anything harsher than water and a rubber spatula. I also leave my skillet in the oven as a thermal mass, but that's another story.

slm_HN 12y ago
>Once you get that base coat really solidly on, you shouldn't ever have to hit your skillet with anything harsher than water and a rubber spatula. Rubber spatulas aren't recommended for cast iron. You're much better off with a metal spatula as long as it has a straight edge.
- peatmoss 12y ago
  Wow, really? What's the reasoning? (Also, technically I guess I use a silicone spatula.)
  - maxerickson 12y ago
    One of the things I like about cast iron is that you can use metal utensils that you can be sure aren't melting (which I realize would also not be a problem with silicone). Not necessarily a sound rational basis for it, but it's at least less gross in my head, which is enough reason.
  - JASchilz 12y ago
    With a metal spatula, you're machining the pan smooth over the course of decades, and also constantly scraping off any good bits that are getting stuck.
mrcsparker 12y ago
I use soap all of the time on mine. I also scrub it off. Just throw some oil on after. Been using it for years. Cast iron is a lot less maintenance than people think. I cook food too hot for Teflon, scrape the crap out if other pans, and like to throw things in the oven. I also use a metal spatula for everything. I pretty much do all of the things that these sites say not to, and never have problems.
- beachstartup 12y ago
  i'm with you - i don't really take good care of my cast iron pans because they were so incredibly cheap and i just don't care that much. i never 'seasoned' them, i just started using them. i don't wash them regularly, and when i do, sometimes i use soap, sometimes i don't, depending on how negligent i was. it doesn't seem to matter. they work fine and produce great results with my heavy duty metal utensils (spatula, tongs). they can easily produce non-stick eggs and fish. i can brown->roast without worrying at all about the pan. i have also destroyed every other pan i have ever had, and have learned my lesson - i just won't buy those precious non-stick or anodized or ceramic pans anymore. to me that's the beauty of cast iron - superior results without having to treat it well. i thought that was obvious but apparently some people have a very different take on it!

slm_HN 12y ago

>Once you get that base coat really solidly on, you shouldn't ever have to hit your skillet with anything harsher than water and a rubber spatula. Rubber spatulas aren't recommended for cast iron. You're much better off with a metal spatula as long as it has a straight edge.

peatmoss 12y ago
Wow, really? What's the reasoning? (Also, technically I guess I use a silicone spatula.)
- maxerickson 12y ago
  One of the things I like about cast iron is that you can use metal utensils that you can be sure aren't melting (which I realize would also not be a problem with silicone). Not necessarily a sound rational basis for it, but it's at least less gross in my head, which is enough reason.
- JASchilz 12y ago
  With a metal spatula, you're machining the pan smooth over the course of decades, and also constantly scraping off any good bits that are getting stuck.

mrcsparker 12y ago

I use soap all of the time on mine. I also scrub it off. Just throw some oil on after. Been using it for years. Cast iron is a lot less maintenance than people think. I cook food too hot for Teflon, scrape the crap out if other pans, and like to throw things in the oven. I also use a metal spatula for everything. I pretty much do all of the things that these sites say not to, and never have problems.

beachstartup 12y ago
i'm with you - i don't really take good care of my cast iron pans because they were so incredibly cheap and i just don't care that much. i never 'seasoned' them, i just started using them. i don't wash them regularly, and when i do, sometimes i use soap, sometimes i don't, depending on how negligent i was. it doesn't seem to matter. they work fine and produce great results with my heavy duty metal utensils (spatula, tongs). they can easily produce non-stick eggs and fish. i can brown->roast without worrying at all about the pan. i have also destroyed every other pan i have ever had, and have learned my lesson - i just won't buy those precious non-stick or anodized or ceramic pans anymore. to me that's the beauty of cast iron - superior results without having to treat it well. i thought that was obvious but apparently some people have a very different take on it!