Thread: Cast iron?

Oh...also make green bean almondine to go with it.

Originally Posted by PaulFLUS

Oh...also make green bean almondine to go with it.

I like your cast iron frying pan Paul.
I had one too, no one told me they didn't go it the dishwasher and it hasn't really been the same since.

The nice thing about them is you can't really destroy it. Worst case you strip it to bare steel and start over with a complete re-season.

This one I dug out of the dirt.


Only the corner was showing and I didn't even know what it was until I unearthed it. I scrubbed it clean with a wire brush, washed it well and reseasoned it and now it is one of my best pans. If you do a search online you can find many sites that show how. Here is what Lodge has to say:

https://www.lodgecastiron.com/discov...bout-seasoning

Originally Posted by STF

I like your cast iron frying pan Paul.
I had one too, no one told me they didn't go it the dishwasher and it hasn't really been the same since.

All you should need to do is clean and then reseason it.

I prefer a beeswax based seasoning.

Originally Posted by 32t

All you should need to do is clean and then reseason it.

I prefer a beeswax based seasoning.

so do i never wash it at all, ever?

Originally Posted by STF

so do i never wash it at all, ever?

Close, but not exactly.

I never use soapy water to clean mine.
Just hot tap water and a washcloth.

Rinse and dry while hot, then a lite coat of oil on a paper towel. That's all..!!

The beeswax/ grease fills the pores of the metal and then bakes into a slick surface.

Lots of different opinions of how to best aclomplish that.

A hard cleaning removes all of your work.

The heat of the pan kills any residual problems.

JMO Tim

Originally Posted by STF

so do i never wash it at all, ever?

Most stuff that sticks to the surface after cooking will come loose with boiling water. Just let it sit for a bit and scrape it off with a plastic scraper (I use a metal spatula sometimes) or rub with a nylon scrubbing pad.

I use dish washing detergent and a stainless steel scrub on my cast iron and steel skillets, then dry off on a hot stove.

The myth never ends

Cast Iron myths are as bad as SR myths

I no longer say "Dish Soap" I qualify it by saying Dawn I doubt there are many Dish Soaps on the market that still contain Lye but who knows

LYE will strip seasoning, that is where the saying came from, if Dawn strips seasoning you didn't season well...

Only two things I don't cook in my CI, even though it won't hurt it

Tomato Sauces - cooks in Enameled CI
Fish - cooks in Stainless steel