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Early_To_Risa@sh.itjust.works

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Anon recommends a cast iron pan (sh.itjust.works)

submitted 1 month ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] EatATaco@lemm.ee 5 points 1 month ago (1 children)

Step 4 literally says to scrub until all of the brown bits are gone. Look at the picture in step 5, does that look like anything is burnt onto it? I see nothing in that says anything about taste.

Also, wikiHow is a garbage source as anyone can submit anything they want. They don't have to have any clue what they're talking about.

Here is cooks illustrated, a well respected cooking magazine that tests everything, talking cleaning.

And yes, they say soap is fine. If mild dish detergent is removing your seasoning, it wasn't seasoned properly.

[–] YourPrivatHater@ani.social -1 points 1 month ago (1 children)

Yeah but

Most dish soap isn't mild, and its unnecessary.
Its about the black burned in that needs to stay.
Im using my cast-iron over actual fire (not gas) so that might explain the difference.

[–] EatATaco@lemm.ee 3 points 1 month ago

Incorrect. It almost all is. The idea that it's bad for the seasoning comes from back when people were using lye to clean dishes.
It's not "burned" its "polymerized." It's the oil, not the food, as the oil doesn't create the black bits. It basically turns to plastic, which is why you get a smooth shiny surface.
I cook over a fire occasionally and I doubt it.