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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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[–] 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.