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Relevent XKCD: https://xkcd.com/1905/
god damn i love relevant xkcds
And this post will be exhibit A in the divorce proceedings
I knew nothing about cast iron pan care when I met my SO and I did his dishes for him one day and washed it with soap and water. I still hate the damn things and think they’re filthy and nasty.
It’s fine to wash them with modern dish soaps. The reason people say not to is because dish soaps used to have lye in them, which would destroy the seasoning. Just make sure you wipe the water off instead of letting it air dry or it can rust.
What if you have a new cast iron and accidentally let a wet dish sit on it in a drawer and it rusted? Hypothetically of course…
Steel wool to take off the rust and re-season
Just burn it on the highest flame after every use. The grime will be all disinfected by the heat. You can stop when you smell the specific odor of burning rubber and see black fumes, this means your burnt oil coating is denaturating.
I wish you said it’s supposed to be cleaned before using. What good is it in knowing it was disinfected after it’s last use … 10 months ago?
It’s actually fine to use soap and water, otherwise it is in fact, filthy and nasty. Don’t believe the indoctrinated
It’s both true and not true. Using something like dawn or similar is fine, using a lye soap will fuck your shit up.
Thanks for the details on this, luckily modern soap doesn’t have lye anymore.
You’re not lyeing to us, are you? ;)
Go to bed, dad!
There’s a lot of answers here, but I don’t think anyone said the magic words. To reseason cast iron, you need an oil high in poly-unsaturated fatty acids. Those are the kind that can chain together, and form a good polymer coating.
The thing that trips me up most about this subject is that 140 years ago, pork fat was very good for seasoning cast iron. Today, it isn’t, because the composition of the fat has changed significantly.
The best seasoning coats will be thin, not appear or feel oily, give the pan a dark color slightly more glossy than an eggshell, and resist mild detergents, metal spatulas, and heat high enough to sear a steak on. If you have a layer of loose stuff in the pan, that’s just a layer of gunk, and is probably adding some weird flavors to anything you cook.
So how’s the divorce going?
coat that sucker with avocado oil and bring it up to 200°C for a few minutes. Allow it to cool, repeat until the sides don’t hold any oil, then switch to crisco solid shortening for a few rounds.
I love that everyone is showing up to give real advice to this post.
It’s the goal of the original picture, people can’t help but give cast iron advice.
What does the avocado oil base do? I’ve never seasoned a cast iron pan from scratch before.
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Did you mean to say avocado oil there? I love the stuff.
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You can use various different food oils, the important part is that it can leave a (food safe) polymerized coat that binds to the surface, protecting it from rusting as well as making it non-stick
First of all a properly seasoned cast iron pan can and should be washed with modern dishwashing liquid. If the seasoning comes off with 'hand friendly ’ soap it was garbage seasoning anyway.
Second, this looks perfectly ready for seasoning. Nothing wrong with that. Just get the outdoor grill going grab some short chain oil and get to work.
Short chain oil!? At first I thought you were bs’ing about seasoning a pan with gear oil.
That sent me down a novel rabbit hole. Thanks for your input!
I don’t get the joke. I just tried Google and it had nothing for seasoning cast iron with chain or gear oil. Is this a thing?
The chains being referred to here are molecular chains, not mechanical ones.
I bet she was so grateful. It takes a ton of scrubbing.
Hey everybody posting advice, go liven up this community!
https://lemmy.world/c/castiron
!castiron@lemmy.worldI only go to Reddit for two things: cast iron and pf2e. Slidey eggs never gets old
I only go to lemmy for two things. Tasty memes and to see people talk about Reddit.
And I’m all out of bubblegum.
And Linux
And people informing me they use arch btw
I use mint btw
I use arch BTW!
Now don’t dry it off and keep it in the cupboard for a few days
But you gotta soak it then go on a vacation for a couple weeks first
I’ve got one that I need someone to do this to so I can start over. It’s older than I am and was poorly taken care of for several years before I got it.
The cast iron I bought for myself is all in good condition. That one means a lot because of where it comes from but I don’t have the patience to scrape all that shit off. I wish someone would do it for me so I could enjoy the pan my grandaddy cooked me bacon in.
Just put it in the oven on cleaning mode if you have a self cleaning oven
My oven uses some weird “eco-friendly” self-cleaning process that involves pouring water into it and steaming the dirt off, which doesn’t sound like it would be good for the pan. Got any alternatives? I found a Griswold at the thrift store a few years back and I’d like to be able to restore it without damaging it.
