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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!

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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.

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