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A comment on Chemistry of Cast-Iron Seasoning (2010). Parent comment

Re:Chemistry of Cast-Iron Seasoning (2010) by ska on Sunday January 10, 2021 @01:18PM (#25717622)
As a data point, I use a little soap when it feels needed (every few times, usually) and add seasoning when it feels needed (less often). Seasoning remains great (fry eggs without sticking).

These are my most often used pans, and have remained that way for many years.

Fwiw I rarely need or use a scraper or salt while cleaning , I’ll “deglaze” if there is fond in the pan, even in the rare case that I’m not using the result for anything.

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Re:Chemistry of Cast-Iron Seasoning (2010) by smichel17 on Monday January 18, 2021 @10:41PM (#25829750)
As of writing the GP comment, I am starting to informally test the hypothesis as well. I've switched to sponge + soap to fully clean the inside with every use (after chain mail to remove larger bits, if needed), then dry on the stove & re-oil.

Specifically the idea is that IF the seasoning layer is quite durable and is difficult to damage or wear through, except by the rough metal of the spatula I use, then the best seasoning should be achieved by thoroughly cleaning any contaminants off it and then applying a fresh coat of oil.

It will likely take longer than the HN comment window before I feel comfortable drawing any conclusions, so I'm not sure how I'll follow up on this. Perhaps I'll post something at https://smichel.me/castiron (currently this page does not exist).

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