this post was submitted on 22 Dec 2024
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[–] [email protected] 55 points 2 days ago (1 children)

¯\(ツ)/¯ wouldn't kill it. Just scrub any flakes off and re-season. The abuse they can take is almost unreasonable.

[–] [email protected] 36 points 2 days ago (3 children)

You could leave it outside in the dirt for 5 years and still just give it a lye bath then reseason it to work like new

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[–] [email protected] 2 points 2 days ago

In all fairness by the looks of the carbon buildup on the outside this skillet is due to be reseasoned. I doubt the dishwasher will do much to help; this thing needs a lye bath or electrolysis at this point.

I just stripped my 20+ year-old 10" lodge because the carbon buildup was flaking on the inside. The pan is better than new now as the rough finish has worn considerably (though it isn't glass smooth). I have a lot of fond memories of meals made in this skillet and plan on using it for the rest of my life even though I can afford and own arguably better quality cookware these days.

[–] [email protected] 15 points 2 days ago (6 children)

Cooking has been a hobby of mine for decades now. I have gone through a lot of phases in cooking, especially early on.

I have used cast iron, carbon steel, stainless steel, and a dubious flirtation with all aluminum.

16 years on now and this is what I reach for 100% of the time:

Skillet/sautee: cladded stainless. Both standard side and high sided.

Dutch Oven: Enameled cast iron.

Pots Pans: Cladded stainless steel. For smaller 1qt to 2qt I like All Clads D5 for its heat retention. Larger than that I like the D3 for its lighter weight

Grill Pan: cast iron. Hate the excessive weight though

Non-stick: Ceramic coated aluminum. What ever Americas Test Kitchen recommends that year. I consider these disposable items. I stopped using TEFLON a long time ago.

I used cast iron skillets for several years. I found them to be finicky. Heat retention was stupidly high and that's not always a good thing. Excessively heavy and god forbid you attempt any sort of tomato based sauce or anything acidic for that matter. Circumstances forced me to use stainless steel and I just found it matches my needs in a kitchen much better than cast iron. It gets used, it gets cleaned and I put it away. No having to have the vaginal juices of a thousand virgins on hand to make sure it doesn't destroy the next egg I try to cook.

I consider cast iron skillets like safety razors. They had their day, but continue on because of a dedicated set of die hard users. Nothing wrong with that, just not my thing.

The above goes for carbon steel as well, although it usually isn't nearly as heavy.

[–] [email protected] -1 points 2 days ago (2 children)

Cast iron is to sear the bajesus out of steak. Nothing else can blacken the steak crust to my satisfaction without inadvertently overcooking the middle.

I hate it for everthing else.

A tiny cheap teflon pan just for 1-2 fried eggs and nothing else.

Then SS all-clad as the go-to for everything else.

Been having good experience with the hexclad teflon pan although handwash only. I believe it is generally disliked because it is marketed as "dishwasher safe" which is absolutely false. When handwashed it holds up very well.

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[–] [email protected] 26 points 2 days ago (12 children)

Ugh. You wanna know the secret to cooking on cast iron/carbon steel? Just cook with it. Put fat in, get it hot, put your food in. It's really that easy. Wipe it out when you're done, rub some oil on it. That's it. You can even cook tomato sauce in it, it'll be ok. People have been using cast iron to cook all kinds of things, acidic and not, for literal centuries. This myth that cast iron/carbon steel pans are these delicate special snowflakes that need constant attention and maintenance needs to die.

[–] [email protected] 11 points 2 days ago

I have a side business restoring antique cast iron pans and I use them for most of my cooking. I cook whatever the fuck I want in them, I leave the pan dirty on the stove a couple days sometimes when I'm busy, I use a scotch brite and scrub them clean with dish detergent, it really doesn't matter.

Go get a shitty Walmart pan and complain that CI is too hard to work with, it's ridiculous. My CHF #8 is an amazing piece of hardware

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[–] [email protected] 33 points 2 days ago (1 children)
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[–] [email protected] 4 points 2 days ago (3 children)

I just reseasoned my 12” Lodge today! A lot of nasty smells coming out as I took off layers and layers of old seasoning with barkeeper’s friend. But now it has a non sticky, glassy smooth new sunflower oil seasoning. Very slick!

Does anyone know how to avoid having bacon foul up the seasoning? Seems like it always reacts chemically and incorporates proteins into the seasoning which make it nasty and dry and flaky rather than smooth and glassy.

[–] [email protected] 2 points 2 days ago (1 children)

Scrub it clean with soap, then put the pan on a burner to heat dry it. At the end, rub a very thin layer of fat on it. I use clarified butter. It's a cumulative process, you won't see all the benefits of nonstick all at once.

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[–] [email protected] 4 points 2 days ago (1 children)

Try washing it.

So long as you're not using the lye-based soaps your grandparents used to wash their dishes, you're fine. Dishwashing detergent does not damage seasoning.

[–] [email protected] 3 points 2 days ago (1 children)

That’s what led me to redoing the seasoning today. I washed up the grease with a few drops of Dawn and the pan came out with large areas of brown/white and dry/powdery rather than black and shiny.

I definitely have had the pan have a really strong seasoning that maintains a hard, glossy black finish even after washing with soap before. I’m hoping the current seasoning holds up a bit better.

I think maybe sometimes I burn the seasoning from cooking with too high heat? I really love to put a good sear on a burger or a steak and I love how cast iron is like a deep cycle battery that can store and release a large amount of heat into a piece of food.

[–] [email protected] 2 points 2 days ago (2 children)

I think maybe sometimes I burn the seasoning from cooking with too high heat?

That will happen around 450-500F. One method of stripping seasoning is to run it through an oven self-cleaning cycle.

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[–] [email protected] 6 points 2 days ago* (last edited 2 days ago)

Also throw in the metal fork you used to scrape your expensive non-stick pan.

[–] [email protected] 1 points 2 days ago

The look of that pan somebody needs Go ahead and strip it back down to bare and restart seasoning.

[–] [email protected] 18 points 2 days ago (7 children)

Carbon steel > cast iron. Lighter, basically the same heat properties, and you don't get peer pressured into unnecessarily babying a lump of solid metal.

Seriously no reason to dote on either of them so much. Only real care you need to take is that they can rust, so don't leave them wet. And don't needlessly scrub them with chain mail or angle grinders, or you might need to take a few minutes fixing them with cooking oil and the oven.

[–] [email protected] 5 points 2 days ago (3 children)

Also don't temp shock them, they can warp

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[–] [email protected] 5 points 2 days ago

I end up reseasoning mine every couple of years, inevitably somebody leaves it in the sink for a bit trying to soak off some burnt on stuff. It's really no big deal.

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[–] [email protected] 8 points 2 days ago (1 children)

Why do you hate cast iron?

[–] [email protected] -1 points 2 days ago (4 children)

It feels super greasy and filthy, and everything you cook sticks to it. Give me stainless steel any day.

[–] [email protected] 3 points 2 days ago* (last edited 1 day ago)

It is a myth that you can't use dish detergent on cast iron. If it feels greasy and filthy, it is greasy and filfthy.

The truth behind the "no soap" myth is that we used to use lye-based soap for dishwashing. Lye does, indeed, break down seasoning. But we use surfactant-based detergents now, rather than actual soap. Detergents break down oils which are necessary for rust prevention, but they don't damage seasoning. Just wipe them down with the thinnest layer of high temp oil before storing them, and you're good to go.

Your boomer parents/grandparents couldn't wash their cast iron with dish "soap". You can.

[–] [email protected] 13 points 2 days ago

You have problems with cast iron sticking but you like stainless steel? Stainless steel is probably the most non stick material you can use. I can't stand the stuff.

[–] [email protected] 14 points 2 days ago (1 children)

That's just a dirty pan. Actual cast iron seasoning isn't sticky or dirty because it has no impurities from the food, it's actually polymerized with the cast iron and it should look make the pan look black and glassy. I wash mine with Dawn soap and hand dry it, and it makes Teflon look like a joke. I can heat it without any butter or oil, drop in a glob of egg yolk, and it'll slide like it's skating on Astroglide. You're having a skill issue and you need to get good.

[–] [email protected] 12 points 2 days ago (6 children)

I wash mine with Dawn soap and hand dry it,

Yeah, I think the big hangup for a lot of people is that detergents used to contain lye which would react with the steel. No longer the case. Folks will seriously refuse to clean their pans which is gross AF.

[–] [email protected] -1 points 2 days ago (8 children)

React with the steel.. in the cast iron? I'm confused

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[–] [email protected] 3 points 2 days ago

Interesting. Mine doesn't and I only have problems with sticking if I walk away too long. I gave a stainless pan away. To each their own! Thanks for the answer.

[–] [email protected] 30 points 2 days ago

I use the washer and then let it sit wet over night to bring out its natural paprika seasoning.

[–] [email protected] 7 points 2 days ago (1 children)

Wash it all you want, should be fine as long as you hand dry it after.

[–] [email protected] 7 points 2 days ago* (last edited 2 days ago) (3 children)

I put mine in the clothes dryer with a load of socks. Is that wrong?

[–] [email protected] 4 points 2 days ago

I'm imagining the sound

[–] [email protected] 6 points 2 days ago

Depends on how much you like buying dryers.

[–] [email protected] 2 points 2 days ago

For your clothes dryer most definitely. Probably not great for the sheets either.

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