Hacker News Reader

Comment by asow92 | Hacker News Reader

I've been a fan of using stainless steel spatulas on cast iron for years now and it doesn't seem to scratch or degrade the "seasoning" on the cast iron in any apparently meaningful way.

View on HN

Seasoning isn't that precious either. I accidentally left my cast iron on the stove and burned off most of the seasoning, took it as an opportunity to smooth out the surface with sandpaper, gave it a couple of coats of canola and put it back into service. Within a couple of days it was basically where it was before.

I also do 70% of my cooking in that pan!

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.

Just 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.

Yeah, 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.

>never using soap to clean

That doesn't sound (and isn't) healthy.

You 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.

Dawn 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.

Yes, 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.

I 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.

A 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.

Humm, 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?

They are talking about iron pans not a living being

> Le Creuset cast iron pans

Those are wrapped with enamel. Pretty hard to notice seasoning with that.

Worth 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.

Yes, the bottom has enamel but inside the pan is cast iron. I prefer this TBH, make it easier to clean when spills happen.

It's just black enamel. There is cast iron in the middle.

huh, TIL. There's a Le Creuset outlet store near me and when I bought 2 more it never really clicked how different they were from my Lodge pans (outside of the enamel bottom).

It didn't clue in for me either for a while! Can't remember how I learned.

I do almost all my cooking on cast iron—no philosophical reason, it just works well and once I figured out how to use it I found that I pretty much always reach for a cast iron pan over stainless steel or non-stick. (Except non-stick for omelettes and stainless steel for anything where I want the find.)

My big realization was that there’s a lot of macho information there about the care of cast iron, and it’s pretty much all pointless because the stuff is indestructible and the seasoning doesn’t matter much. Every time I make tortillas in a pan the seasoning gets wrecked, and it’s just not a problem. So long as you get the pan to the right temp and have enough fat, nothing sticks regardless of the quality of the seasoning. Skimp on the oil or set the temp too low, and stuff sticks no matter how good the seasoning.

I wash the pans with soap and water (and not too much scrubbing), I never season them deliberately, and they work wonderfully. It’s a very forgiving cooking surface.

When i went home to visit my dad, I cooked an egg on his decades old cast iron. He scrapes the absolute bejeezus out of it, has no idea what seasoning is, uses soap. It cooked wonderfully. That was my eye opener moment.

it's all about the angle, wood utensils are usually softer and rounder so they are safer.

I accidentally removed a little of the "seasoning" of a cast iron and in the following uses it started to come out around the scratch.

Where I live there's another plus to wood utensils, I can help the people that make them locally

If your cooking utensils are gouging or pulling up 'seasoning', it's not 'seasoning'. Seasoning is a micrometer-thin layer of polymerized oil. What you're describing is carbon build-up from a poorly cleaned pan.

At least once a week I give my vintage cast iron a good scrub with Dawn powerwash and chainmail, dry on the stovetop, apply a layer of Crisco, and then wipe it all off as if I put it on by mistake.

(reply really meant for @arrowleaf)

Man, I'm so turned off by the entire cast iron hype cult. I've tried so hard to make it work for me, and it just doesn't, and everyone's advice is totally different so it's impossible to know what to do. Wash it. Don't wash it. Scrub the shit out of it. Just remove the chunks and leave the rest.

The reply will inevitably be "it's simple, just...." where the words following "just" are different from anything ever written on the topic before.

it's simple, just use stainless steel and preheat it to where water droplets bounce instead of evaporate before putting the oil on

I think the reason there is so much conflicting advise on the topic is because it's such a forgiving cooking medium, but people swear by their method as the one true method.

It's a piece of iron. It's cheap. It just works™

I cook on cast iron multiple times a week. Have for years, using a very antique pan from a dead relative. My rules are fairly straightforward. I don't do any other maintenance or cleaning than this after-care routine:

* Let the pan cool (if I'm lazy or it's late, possibly this is overnight and then I do the rest in the morning).

* Scrape out any easy solid waste (burnt food bits, etc) with a wood spatula edge and throw the waste in the trash.

* Toss a healthy amount of salt into the pan and scrub the pan using the salt, with your hands/fingers. The salt is a great abrasive, like sand, but I don't want sand ground into my cookware, while salt is fine for food.

* Rinse out the dirty-salt-mess with plain water from the sink.

* Occasionally, if stuck-on things are particularly stubborn, repeat some of the above steps as necessary until the pan surface is smooth and clean.

* Wipe off most of the remaining wetness with a paper towel (the towel will probably look pretty dirty, that's ok).

* Throw the pan back on the cooktop, pour a few tbsp of cheap olive oil in the middle, and turn the burner on as high as it goes. Wait a few minutes for the oil to thin, spread, and smoke. Once it's smoking pretty well, shut off the fire and leave the pan to cool again.

* Later when it's cooled off again (possibly overnight or hours later, whatever), gently wipe off any excess liquid oil with a paper towel and store the pan back in the cabinet, ready for next use.

Where is the hype cult if it "just" works for tons of people?

People use them for cooking different things, so the advice is bound to be different. Maybe they don't work for your cooking, and thats OK.

Reply on news.ycombinator.com