Re:Chemistry of Cast-Iron Seasoning (2010)
by kevinmchugh on Wednesday January 13, 2021 @01:57AM
(#25759054)
This doesnt sound easier. My process is I wash my pan with soap and water, with a sponge. I don't need special equipment. I don't need to oil it afterwards. There's enough seasoning, it's fine. I'm using oil next time I cook.
Other people seem to have a bigger problem with burnt-on bits than I do. I don't know why that is, but I'm inclined to trust my process.
Also I like washing all the cooking oil off so I don't have used oil sitting around going rancid. Surfactants are good for that.
Acidic stuff is also fine. If my pan looks thirsty afterwards, I've got the squirt bottle and paper towels, it's easy. Cast iron is the least sensitive, most versatile tool in my kitchen. I'm not babying it.
Cleaning gets much easier:
1. Rinse dirty pan out with some warm water 2. Clean the chunks and stuff that sticks to the pan with the chainmail 3. Rinse again under some warm water
That’s it. The oil from whatever you were cooking should still be on there; no need to put peanut or avocado oil on there unless you burnt it all off or cooked something acidic (use a different pan for that; you’ll learn).