Guys she said she soaked it in soapy water 😢 hold me. Also this is RESEASONING. Clean with this method or mild drop of soap just to clarify. Also allergies suck! I have them too so lets have a laugh 😂
A lot of people that say to not clean cast iron with dish soap, say it because that what they've been told, but they don't actually know why you, supposedly, can't clean cast iron with soap. They reason why they say not to clean cast iron with soap, it's cuz, back in the day, soap used to contain lye. And lye can and will damage your cast iron seasoning. But most modern dish soaps don't have lye, so it perfectly fine to use to clean cast iron. If a cast iron pan gets damaged by a modern dish soap then there's something wrong elsewhere. Maybe you were scrubbing too hard, maybe it was badly seasoned on the first place, etc.
Actually, lye is neutralized in the soap making process. The problem is soap removes all traces of oil and leaves a residue. Soap can be used occasionally as long as the pan is rinsed very well then oiled before use. It’s just completely unnecessary most of the time.
@@alk37968 Regardless of if the lye is neutralized, older soap was still caustic. And a well-seasoned pan doesn't have any oil on it, it's a polymer after the heat treating. Dish soap is fine. Dish _washer_ soap is not. Dawn, not Cascade.
@@JetstreamGW Neutralized indicates it is no longer caustic. The alkaline properties of lye convert fatty acids into soap. Dawn dish soap is also produced with lye also known as sodium hydroxide. The chemical symbol for both is NaOH.
Unless your soap is very basic (as in opposite of acidic), it's not gonna remove any seasoning. Seasoning is oil that has chemically bonded to the pan. Unless the soap dissolves your plastic cups or your skin, your seasoning will be fine
@CM-xr9oq actually, anything at EITHER extreme end of the ph scale can remove seasoning. Acids will dissolve the metal that's bonded to the oil. Strong bases will turn the oil into soap, which is water soluble and will wash away.
I'm so glad the internet is finally catching on that many of the do's and don't's of cast iron skillets are myths or no longer relevant. The most popular thing after owning cast iron skillets used to be entire lists of things to overcomplicate owning one. Case in point, soap does not ruin the skillet, and you don't need to go through this whole process. A little maintenance oil and heating after use is all you need. I've owned and washed my cast iron for the last 8 years.
Dish soap doesnt unseason cast iron anymore. It use to when soap still used Lye, which was the component that would eat though the polymerized oil. Modern dish soap doesnt have this capability. Correction to this comment, soap is still used with lye to make it but it does not contain any lye at the end of process like older soap did along with vinegar in the soap.
I've been cooking with cast iron all my life and I'm old. Dish soap will not take your season off. I can SEE the season is still on that pan. My cast iron, inherited from my grandma, is probably around 80 years old. I wash it with dish soap every time, and I can chase an egg around it. Cast iron isn't as delicate as people think it is nowadays. 50 years ago, we did NOT stress over it that much.
Yes! I inherited 2 cast iron pans from my grandma that she had since the 1950s. They even feel heavier than cast iron pans at the store today. I've left them to soak overnight many times, but I always make sure to rinse very well, dry very well, and then season it again before I put it away.
@@daizyscrypt8818 if you notice "dullness" that's what indicates to me it needs to be reseasoned. And it's more like a severe dryness opposed to being "dull" in color. The season pan reflects light more so as well, that's what my grandma told me back in the 90s.
I'm not the best at seasoning my pans but I really do love having cast iron pans. I have a dutch oven one that needs some serious work because I had onions in it and I forgot and they liquefied and rotted in there so it's 100% rust and I may just get rid of it.
😊 Cast iron Rusty can be saved. I revived one by wet sanding the Rust off. Rust comes of better when wetted with warm water. Steel pad scrub it. Wire brushes work too. Then use auto body sandpaper to get the rust residue at the last. Then use this dudes salt & limejuice for final cleanup !! 😊👍
it was an advertising myth to sell new cast iron! used to “Ruin” a pan that couldn’t be reseasoned… clearly not true so its a modification of the initial grift.
From what the pan is looking like, its total bullshit what he is telling you. This pan is perfectly fine. Bullshit influencer that has no idea for a video for today🤔🙄
It’s actually recommended to wash with dish soap, just oil and bake your pan after. If you don’t believe me look on the lodge pans website in the care instructions.
whoever recommended you wash your cast iron with soap is an idiot, if it's seasoned properly nothing will stick, you can literally just wipe it off with water and a towel
The soap thing is antiquated thinking. Modern dish soap doesn’t hurt it. It’s when soap was made with lye that it would cause issues. Just make sure it is rinsed out, well dried and re- oiled. But hay giving it a good layer of clean oil carbon never hurts anyways.
This is actually something that isn’t an issue anymore. Soap from older generations contained lye which dissolved the seasoning and could damage the pan. However, modern soap and dish soap does not contain lye thus making this process unnecessary.
I'm 77 years old and grew up with cast iron. My mom always washed them and then, if needed, wiped them with a light coating of oil and put on the burner until hot. I've been doing the same for over 50 years. I'm still using the same pans I got 54 years ago. To season the original pan I can remember my dad wiping with oil (yes, olive oil because we are Italian) and putting into the fireplace to season. btw, these "pre-seasoned" pans that you buy now are only half done. I would oil them and heat them in the oven like he says. But they also season while you are cooking with them.
Agreed. My mother used ONLY cast iron pans and they were passed along when she died. So-called experts are not fact checked on RUclips. NOW, this would be more valid if 'momma' SCRUBBED the pad with a LOT of soap and hot water or put into the dishwasher. I think his momma knew better but he just wanted to make a video.
I've never even heard of those pan conditions. I have had these 316ti Titanium stainless steel pans like surgical steel for 14 years since age 11 and my mother gave a few to me and they never rust ever even sitting in water for a week and they are so easy to clean even if food is burned really badly on it, u can just scratch off the burned food with the metal sponge thingy and it doesn't scratch the steel pan. The company is Salad Master. They are the best pans in the world because it's basically surgical steel pans and they don't leach metals into the food.
dish soap can remove your seasoning. when you season your cast iron, you’re adding on a type of fat (oil/lipid). a polymer of lipids can be removed by soap via soaponification.
Lodge actually recommends that you use mild soap on them. The old timer soap however was extremely agressive, that's why the old people say don't use soap on it.
Dish soap doesn’t do anything to cast iron. The seasoning is a very strong polymer. Unless you see physical chips out of the seasoning or rusted spots, there’s no reason to re-season anything. It’s very difficult to damage a decent seasoning without whacking the pan with something metal and chipping off the plastic.
Sometimes I lose a little seasoning, I don't baby it at all, so that happens sometimes. I just keep on cooking and it fills in. No worries. Of course if you just HAVE to reseason, the instructions here are good. Or you could do a "mini season" on the stovetop. But frying things is virtually always enough.
@@sing2me Yes it does rinse, child. If it stuck then soap would clog in hair and fibers and every porous surface constantly. Soap chemically is oil and salt.
The Cory cameo!!! And it's so funny to hear your mom did that when it would be the other way around for me (washing my mom's cast iron pan with soap 🥲) we all learn some way!
This video does have some nice tips on the subject but there's just a few things I'd like to address: 1. Modern dish soaps don't contain any lye in the finished product. Soaps that did have lye would've damaged the seasoning, but modern ones are perfectly safe and not harsh on your cast iron/seasoning, assuming it was done properly. Also, soap doesn't stay in the cast iron when used. Nothing wrong with cleaning with salt, but soap is safe for cast iron. 2. You're probably gonna need a higher temperature than 350 (I did noticed you used 425, but that wasn't high enough either) to season cast iron, typically around 450-500 should do. It might just be your lighting, but the cast iron looked really oily even after "seasoning". This was caused by the lower temperature and it wasn't really properly seasoned. 3. Avocado oil is fine. However, you only need a very thin layer of it around. You do want to wipe off the excess oil with an old rag or paper towel until its only shiny on the outside. Very sorry if I come off as pretentious or rude, but I hope this helps!
#3 is a big one. This is one of those less is more situations, as too much oil won’t allow for polymerization. The way I usually describe it is after you get the entire surface coated in oil, grab a different rag, and wipe it down like your mom just pulled in the driveway, and she’s going to beat your ass if she finds out you got oil in her pan lol
@@keetrandling4530flaxseed oil is terrible. Yes, it’ll make a nice shiny seasoning, but it will flake and degrade quickly. Its appeal is how quickly it makes a pan look good, but its durability is subpar at best.
I've had the same cast-iron pan for 15 years, and I use dish-soap every 5-6 times I've used it. Not an issue. Just dry it out completely by heating it up to a really high temperature, let it cool, apply oil, heat it again so the metal expands and the oil gets runny, so it can get into the pores and texture of the surface. After cooling wipe any excess oil off with kitchen towel. Never had any issues with rust.
@@HardinProuductionsOriginal Sorry if real-world findings offend the cast-iron bible you're living by. Anyone with a brain would realize that since this issue hasn't come up in 15 years of use, it might have something to do with how well you wash the soap off, which brand of soap you use, and/or it actually isn't a problem at all.
@@HardinProuductionsOriginal Thats simply not true. The reason everyone hears never to use soap is because prior to soft soaps, home dish soaps had lye which would eat the seasoning off. Modern soft soaps are perfectly acceptable to clean cast iron with.
@@mksundstromidiots as yourself defend backwards logic, reason why old generations had knowledge and were healthier. Oh wait, you believe backwards bs. Inject yourself junky💉
I am a southern woman who has been cooking with cast iron for nearly 50 years. Other than the one pan I use for nothing but cornbread and only wipe out with a soft cloth) it was my grandma’s and so it’s over 120 years old) I wash mine with dish soap everytime I use them. The key is no scrubbing and make sure it’s completely dry. I always stick mine back in the dryer die about 60 seconds and if I am using it in the oven I fry and place it in a warm oven. Never once have I ever had an issue. EVERYTHING tastes better in cast iron. P.S. I LOVE YOUR CHANNEL!!! You are a joy.
genuine question, I never got an cast iron pan so I don't know the answer. After you wash your pan, does it feel greasy to the touch ? or does it feel smooth and dry like a regular pan ?
Not going to lie. I used to subscribe to this philosophy but it turns out you can use dish soap on cast iron if the seasoning is okay. The whole reason it was considered sacrilegious because back then soaps were made with caustic materials. Nowadays they're not so bad and you could definitely get away using them. Just remember to rinse well, heat dry and add a thin layer of oil. It's not as hard as everybody likes to make it out to be.
Thanks to you for saying this. People treat cast iron like it's a fragile deity. Probably not the best idea to use soap everytime, but it's not a big deal now and then. I'd consider it necessary if you're really cooking in it often, and seasoning is not this impossible task
I always use a small amount of dish soap if there is food stuck to the pan, there is nothing wrong with it so long as you dry thoroughly and wipe through with oil immediately afterwards. It's really not as involved as this guy makes it out to be lmao.
I don't understand the seasoning part. I clean the hell out of mine after every use brillo pads, scruber pads, dishwash liquid, Ajax, Hell I have even used laundry detergent when I was out of dishwash liquid, Rince it well and heat dry like you said then lightly oil. been doing it for 30 years.
You can wash your cast iron with dish soap just fine Its not that big of a deal The key is to wash it with soap, HOT water, and use one of those stainless steel net scrubbers. After you wash it, DRY IT Thats the mistake everyone makes, they never dry it, they let it air dry, leading to rust After you've dried it yourself, absolutely smother it in oil, crank your largest stove eye to max heat and use a paper towel to spread the oil around for a few minutes once the pan gets hot Then, turn your heat off Drain excess oil And leave the pan to cool The most important part is that you do it after EVERY TIME you're done using it
@@BigBlackGlock According to to Lodge's website: Wash your cast iron cookware by hand. You can use a small amount of soap. Is it possible the makers of the pan is also wrong?
I mean, my seasoning is still intact after not seasoning for almost 2 years. It gets washed in hot water, with a healthy dollop of dawn, and a hard bristle brush. Instantly gets hand dried to visibly dry, then I pop it on the burner for a healthy 45 seconds. Right back onto the pan rack without extra seasoning oil. Still 1000% non stick, like drop an egg on it with no oil whatsoever and its slip sliding around non stick. My next season... its getting sanded baby's ass smooth before seasoning. I miss cooking in my great grandma's OLD ASS cast iron she got back when shit was polished. You've got a lot of extra steps for an every time cleaning, but I see nothing wrong with it if thats what you wanna do.
I use dish soap in my cast iron, have been for 50 years (still have the pans) and it does no harm whatsoever. One pan I carried backpacking across southern Colorado in the 70's and washed it with a bit of soap every day, with minimal water! If you are tasting soap, it is a placebo effect. or you need to rinse better.
yea it's no where near as dramatic as people make it out to be but you should try to not use much soap and make sure to wash it all off, the most important thing is actually making sure it dries properly.
I've used dishsoap on my pans for 15 years and never had an issue. I still haven't bought new ones... This is just a wivestale if I'm allowed to give my opinion on this.
Edit: I made this comment before he dropped his pinned comment. The video said washed so that's why I commented. I thought dish soap doesnt hurt it anymore because they took the lye out.
Correct. People still get super butt hurt about people cleaning cast irons with soap to this day though. I don’t always use soap but from time to time I’ll use some Dawn with a sponge, rinse it out really well and then dry it on a burner and then I put a new layer of oil on it.
Yep. This was based on old lye based soap. I’ve washed my cast iron pans for 20 years with modern dish detergent and they’re still well seasoned and cook like beasts.
@@justanotherguy8791steel wool, water and proper cooking should be enough. If you want to wash it with soap by all means. But any bacteria would be killed in a 350 degree bath
Ive used cast iron for 15 years. My grandmother has used cast iron for 65 years. I wash my pans wjth soap regularly. Rinse well and coat with oil and bake to seal. Soap doesnt do the damage that people think it does. Long ago soaps contained high amounts of lye and vinegar that would damage the pans. Modern soaps do not have these in any measure to be harmful. We have move beyond this concept like 50 years ago.
when my nan got married (1930) she was given a set of kitchen tools including a cast iron frying pan, my mum took it when nan died and when mom moved out she left it for me, still going strong.
The pan was fine to begin with. It was not rusted, seasoning was not falling of. You did not "reaseason" it, but you added a way too thick layer of partially polymerized oil. Seasoning should be a very think coat. Also soap doesn't remove seasoning. Putting your cast iron in the dishwasher is dangerous because it can rust it.
You can use soap if you want, but it isn't necessary. Get something abrasive that will scrub any food off, but not so abrasive that it scratches the surface. Scrub daddies have been my go to for a while, it's like they were made to clean cast iron. Once you're done cooking get the pan mildly hot and run it under water while scrubbing. Should be clean in about 10 seconds, then just reseason like normal. Super easy
This video is wrong. Soap is fine; it doesn't affect polymerised oil (i.e. seasoning). Just heat it after rinsing, then lightly wipe on some oil, and you're good. Too many people overthink it. People have cooked with cast iron around the world in some of the roughest conditions. It doesn't need to be babied, and if damaged, there is always a way to bring it back to working order. It's a lump of metal, after all.
Don't soak you can scrape and use water if necessary. Just scrape the food parts not the pan part. And use a little bit of soap rarely in small amounts though you can avoid it if you want. The soap won't do much if it's newer one bc older soaps did damage the pan. Minute food is a good channel.
I have and use about 150 pieces of cast iron. I do wash, lightly. to remove excess oils after cooking and then using a clean paper towel, i wipe a fresh light coat of oil. One piece of my cast iron was my great-great grandmother's wedding gift, A griddle, that was passed down to me and still using it. Friends and co-workers have given me their cast iron (some bought at garage sales) to re-season for them and haven't had any complaints yet. One night, a neighbor that lived down the hall from me passed my kitchen door carrying a 14" skillet. I asked what was he going to do, I'm tossing it, it has burnt food in it and i can't clean it. I gave the young man a lesson in treatment of cast iron, 5 years later he saw me at a carnival and thanked me, he still had it and uses it everyday.
@@Phirwohihua The food was badly burnt into the skillet. I heated water in it to boil and then scraped, using a spatula) the foods loose and used a ntlon brush to scrape the rest of it out. Then i reheated it to dry it completely, then oiled it tossed it into a 350 degree oven. half hour later, wiped the excess oil out, back in the oven another half hour. then out and cooled it also wiping it again. I told him to take it home and oil and heat it again two more times. It worked great. He said he'll never get rid of it ever.
He's wrong. I'm a chef. Chefs use a small amount of Dawn to remove the grease. Seasoning is a polymerized layer on the cast iron and modern detergents do not remove it. Lye used to back in the day and that's how the stigma started.
I keep it clean with a solid metal spatula, then wipe it with a kitchen paper. Doesn't mean you can't use water or soap, that's just how it works for me.
I use bacon fat to reseason my casts. After washing with water and a wire scrub pad, I put it on the stove to dry it out. Then coat it in bacon fat. After that I put it in the oven at 250F for a hour. I check the cast, wipe off any excess fat with a paper towel and wipe down the handle and bottom with the paper towel I used with the melted bacon fat on it. I put the cast back in the oven for a hour and then turn it off until the cast is cool
Thank you! I do too... and I have a pan ONLY for cornbread... and then another one for cooking meats, eggs, etc... my bread pan never ever is used for anything else and only gets wiped with a paper towel, or rinsed with hot water, then dried immediately.
If you’re wondering about cast iron vessel care and handling, watch Minute Food’s video on seasoning cast iron, it’s an excellent deep dive on this subject and should clear up what is required and why with handling and cleaning. Modern soaps aren’t as caustic, that saying ‘dish soap will ruin it’ was true because it contained heavy amounts of lye, but this is no longer the case. Using most soaps nowadays on it is fine, the polymerized layer is indeed strong and can take it. HOWEVER, yes, the information you included in the comment section about her SOAKING it with dish soap would cause it to react with the water if left for long enough. Soaking cast iron risks water getting past the barrier and interacting with the iron causing oxidation- but you didn’t say she soaked it in the video, just ‘washed it’ so I feel like that’s communicating slightly different ideas and I wish you had been more clear because this difference, while slight, does matter. But these seasoning steps are good! So you got the main point across still. Thanks for your content.
Soap is not nearly basic enough to remove seasoning. It used to be, but it's not anymore. You can wash cast iron with soap. There is actually nothing inherent to soap that removes seasoning, just it being basic.
@@sing2meYou're just outing yourself as being unable to follow simple instructions to properly season your pan then lol. Cause soap will get stuck in a greased pan but it won't penetrate a seasoning.
@FunkyToe369 That's not the right way. You take a warm, not hot iron that has egg stuck on... use the hottest tap water and a plastic scraper will lift the debris without soap. Just plain water. Dry on a low heat, oil all over the entire iron (inside, outside, handle, grip, everywhere) place in a hot oven to finish seasoning each use. No Dawn, no Bar Keeper's Friend, no lye, no soap or you need to start over for seasoning your iron. You can eat soap if you want! Cast iron and baking stones are not soap friendly. Hot water and a plastic scraper is the correct method. Compare it. Research it. Study it. I like the way you outed yourself. You look unskilled.
@@sing2me You can baby yours if you like, cast iron can take metal scrubbing once it is seasoned properly. Soap absolutely will not harm a well-seasoned piece of cast iron. I have over a dozen pieces, some are over 50 years old and passed down to me by my mom and grandmother.
@sealman100 So it isn't a utensil designed for cooking made from cast iron? Because that's what I use mine for. And literally every person I've known since I can remember use dish soap to clean them. Including a professional chef.
You can wash your cast iron pans with Dawn. It was true back in the day when all soaps contained lye. Many modern day soaps don’t use lye anymore so it’s perfectly fine. That having been said, you don’t want to do it all the time, just when necessary. Jose, cut your mamita some slack; that pan still had some shine on it.
@@raymond6845 its a dish. its fine, you can see that the pan is still seasoned and dish soap is carefully designed to wash away with hot water. it also cant dissolve the plastic that the oil turns into when you season a pan.
Dish soap does nothing to cast iron seasonings just don’t use a scour pad I used to wash my cast irons every time no soap taste no one complain about a soap taste and these were people who were adamant about not washing cast iron and they they couldn’t even tell
Well. As a chef at Nobu. You can wash it with dish soap as long as there’s no hard scrubbing and it is dried immediately after. Light season to start next dish and you’re good for 20-30 courses.
@@tajhishateaspot2348it's great advice because people don't really use lye soap anymore. Dish soap doesn't mess up the pan; the problem it can create is removing a protective layer of oil leading to possible oxidation
Modern dish soaps like Dawn are fine occasionally on seasoned cast iron, contrary to popular opinion. The soaps that people used to use a long, long time ago actually did eat away at the seasoning but no longer. That pan was just fine at the beginning of this video. I still don't make it a habit to use dish soap on my cast iron pans though. For one, there's no need. The extreme heat will kill any bacteria when cooking anyway.
@@trickyzenmom go to Kent Rollins RUclips channel, his video explaining it, is the best I’ve seen and I’ve used that method always with my cast iron for over 20 years. Hot pan, hot tap water and a scrub brush, super clean. And some of my pans I just wipe out after they cool a bit..the high heat kills any germs & the previous flavors only enhance your food.
Sometimes ignorance is bliss. This is what I do with my old iron pan: short soak in soapy water ... towel dry thoroughly (although, reheating it seems a good idea) ... oil it, but not every time.
One more thing on top of what everyone says: that seasoning done in the oven is usually very weak. But on the other hand, your seasoning was already there man. The dishwashing soap won't hurt it. In fact, wash your pans please. If she put it in the dishwasher, it is a different story.
I have 6 cast iron pans that are 3 generations old. And all of them have been washed with dish soap over the generations. They have never rusted or lost the non stick finish. After each wash have been wiped down with peanut oil. Before I had them bacon grease or lard was used. After oiled are heated to at least 300 degrees foe 10 min.
The seasoning is polymerized oil. It’s like a plastic coating. Soap doesn’t contain lye anymore so it won’t hurt the seasoning. Just don’t wash it with oven cleaner
@@Jose.elCookbut why would anyone use soap? Add cold water ( not fridge cold, tap cold) while skilled it still hot and use a spatula and it will release anything left attached on skillet. Do it twice if necessary. Then rinse twice e with warm water and wipe clean. If you need to use a scrubber use it during the second release. Good to go! Edit: always put in oven like you said or on top of stove on low for about 5 minutes to make sure there's no water left on it.et it dry on the sto e after turning it off.
@aunt_b3365 I don't want my mac and cheese to taste like the tuna steak I cooked last night. Soap is perfectly fine on cast iron when you hand wash and dry it.
@@Jose.elCook liquid dish cleaner isn't a soap, it's a synthetic detergent. Detergents don't contain lye and do not macerate the polymerized oil the way that an improperly cured soap would do. You'd know immediately if a soap isn't cured because it would burn your skin or strip out the oil. That said, acid (lemons, limes) will chemically react with the iron, causing pitting and structural damage to the actual metal in the pan. Using salt is ok with caution because it can scour the season and if there's any bare metal, accelerate rust. I'm probably your mom's age and my skillets have seen decades of meals. I season my skillets about every 4 months. I wash my skillets after each use with a regular kitchen scrubber and dish detergent and sometimes I soak them. I might use kosher salt in a *dry* pan to scrub off food residue before washing. I dry the pans after each use. I occasionally give a swipe of oil in between proper seasonings, and I store them on the bottom of the oven so that swipe gets a chance to cook when the oven is on. Worst case scenario if the season needs to be redone is to use fine grit sandpaper to wear down the seasoning, but never an acid + salt combo.
If you live in a hot state (Texas for me) you can actually season your cast iron by oiling it and leaving it under the hot sun for the day. I use this trick to season my outdoor griddle. has never failed me once in 20 years.
Dish soap does not remove "seasoning" which is a polymerization process whereby the oils turning to a type of plastic creating the non-stick properties. I wash with minimal soap after every use. I use my pans for cooking fatty meats which keep my pan seasoned and I never have to re-season them. Funny how over-the-top folgs get over washing a pan LMAO
AHHHH! I did this once to my mom’s cast iron pan… I was a teen, doing the dishes & honestly didn’t know any better; I honestly thought I was just helping her out w/ something she would appreciate. Needless to say, she had a minor heart attack (figuratively) & I wasn’t allowed to use the cast iron pan for months 😬 I felt so bad for possibly ruining something my mom cherished & loved. So sorry mom for the hassle ♥️
How ridiculous. You can't ruin cast iron with soap. These are the toughest pans on earth. Even if they rust, you just scrub it off and re-season. It's not even a big deal. The only way to ruin cast iron is to break it.
using soap to wash the cast iron is fine just make sure to season it well. also i would recommend getting it to 500 degrees so the oil can really bond to the pan. and also if u guys don’t have peanut or avocado oil, using vegetable oil works just as well! 🤍
If i recall what the doctor told me. Commercial peanut oil is safe for those who have that allergy. Because you are allergic to the proteins of the peanut, not the fat. Only cold-pressed peanut oil will trigger that allergic reaction.
@@KiritoKirigaya001you seem to have a light allergy bc some proteins get carried over. depending on how strong your allergy is it may or may not trigger a reaction. it's a gabl bc typicly you don't know how sensitive your immune system is and how much actually got carried over
@CopperPenny53 Most food allergies are related to the protein of said food. Eggs, peanuts, or fish. I have an egg allergy on top of peanut/tree nut allergy that even includes green peas. For egg, my allergy is really related to the white part, which is protein.For the rest, it is the protein as well. The reason behind commercial vs cold-pressed oil is due to the presence of that protein. In commercial oil, there will be a lack of proteins, while cold-pressed oil will have them. By the way, if you have peanut allergy, you have green pea allergy too.
dish soap used to contain lye which will strip the seasoning off. This is no longer the case. Modern soap is safe to wash a seasoned pan with. As others have said, the seasoning is still clearly on the pan, but another layer never hurts, that's why its called "seasoned" . It's not related to seasoning like spices and flavor, its more like the "seasoned veteran" type of "seasoned". :D
Modern day dish soap doesn’t harm the seasoning of cast iron. It’s just something that has been around since way back when they used lye to do dishes. So as long as you don’t put your cast iron pans in the dishwasher, you’re good.
If washed several times it can get a lil water under the the polymer that we call 'seasoned', that's why he's cooking it and applying a coat. Soap can also alter the polymer and make it sticky.
Ill never personally understand cast iron cookware, the limitations, and requirements for it. Ive never had heat issues with stainless steel, and have pans from my father 30+ years old. I can throw them in the dishwasher and store them after with minimal effort.
Read lodges cast iron pan tips or any other website. You can use a small amount of dawn on a cast iron. It won’t hurt your seasoning. I do it all the time and my seasoning is better than non stick.
I'm 62 and my mother taught me how to wash cast iron. It gets washed just like the other dishes in the same water. I do a few things different. We have a wood stove, so in the winter I set them there to dry, and then they get oiled. The only 2 no-nos I know of are not to soak it and DON'T put it in the dishwasher. No worries there, I'm the only dishwasher 😅!
Is not only the seasoning, is also food not sticking on the pan. Besides, no need to use soap, just soak for a few minutes and everything will come off.
@@lizhoxie7202... I'm with you. About the same Age, us with our wisdom and everything.. LoL... I'm going to say in general to everyone - I understand that there's so much controversy about whether or not you should or shouldn't use Soap, or what is mistaken for Soap but is liquid detergent. So I'm going to add my 4 ¢ adjusted for the current costs. I didn't have one of those warm and fuzzy momma's that cooked and took care of you. I grew up with a malignant narcissistic mum that barely existed, who could barely read, but thought she was the best thing more than sliced bread. So I had to learn everything about everything, on my own. There's a lot of research I've done, in libraries, books, newspapers, the Internet, among many other things including trial and error and elbow grease. Those chains, or chainmail for cast iron, didnt work for me, just scratched badly. Don't cook anything super acidic such as tomatoes or tomato based anything. Steel Wool scrubbers, with or without soaps work very well, but rust. Scrub Daddy's and mommies are excellent... In general Decide what paths you are wanting to or willing to go and go fully. Mostly Your not going to find, to buy unseasoned cast iron anything. I prefer to remove it, and start from scratch. Oven cleaner works great for this. Or for one you get from a thrift store etc. unseasoned cast iron is a silver shade so you know when you get to the actual Skillet. Grapeseed, avocado, or coconut oil work great. But Use what you want or have regularly. Clean with citrus juice, or vinegar and baking soda to get the last of the residue. Dry. Put skillet on stovetop burner on low heat and let it be, monitor regularly. About 30 minutes. Allow to cool. USE a folded paper towel and put a very small amount of oil in the skillet and rub well with paper towel until oil is soaked in. Turn on heat again on low and allow it to cook. Monitor regularly until the shade of the skillet changes darker. About an hour. Again cool and add another thin coat of oil and put on high heat. After a few minutes - Holding your hand just above the skillet until you feel heat. Add a drop of water and if it's dancing and sizzling your skillet is ready. Add in veg, or veggies of choice - quarters, cubed, sliced or diced - onions, bell pepper, carrot, shallots green onions etc. you can start with garlic alone and pull out when it's starting to brown. Adding oils as needed. Keep using the skillet this way until it's significantly darker. Yes you can use the veggies or toss, it's up to you. Next oil your entire skillet top and bottom, same thing, with a paper towel and place in the oven, middle rack At 350° and just let it bake. Monitor regularly. Until it's the shade you desire. This method might seem odd, but your home won't end up being filled with smoke or anything setting off the smoke detectors. If you have a large enough area and or a large enough BBQ, Set up your briquettes or wood - enough to cover the bottom layer and enough to fill the inside, and Set your skillet on the Hot Red coal's and fill the inside and monitor regularly, adding more coal's as needed ... Cooking twice. To the inside of the skillet, add foil wrapped potatoes, corn, meatloaf or whatever else you want for dinner, just cover it before adding it. - to clean after seasoning. After cooking, add a bunch of salt and let it cool then scrub with one of those bristle brushes with a handle, inse and Dry put back on heat and eith oil on a paper towel rub on, allow to cool and store, or You can rinse with water fill and turn on heat until water is boiling, everything should rinse out. As before dry, paper towel and oil. If you want to use liquid dish detergent, you can, and as before, dry on the heat on the stove add oil and keep it there on low for as long as possible, about 15 to 30 minutes. Or ss much as you think it needs. Dearest People, it's a skillet and which ever works for you, you do you. Please don't fight about it. Embrace your love of the skillet and your neighbor as your friends. Because in life, you do what Grandma's Says... LoL 🤣
I usually wash mine with dish soap, but always put it away with a fresh new layer of oil, even if not fully reseasoning. Never had problems. No rust, no sticking, no soapy flavor, no soapy smell. My cast iron skillet works as it's supposed to work.
Modern dish soap should not damage your seasoning unless she also used steel wool or something. It's old dish soap with lye that takes off the seasoning but modern dish soap will not damage it, it will prevent it from getting thicker and better though
The formulation on dish soap over time has only changed to make it cut grease and oil better, meaning it's going to do more damage to your seasoning with less soap.
@@scottlemiere2024 it will not damage your seasoning because seasoning is no longer basic oil. It will only clean off the most recent layer of oil possibly a little more if the pan hasn't gotten hot enough to polymerize the oil recently.
Bruh, that pan is still basically brand new. I had the same pan, rust overnight lol I know how to take care of em, but that doesn't mean your wifey does lol
I give mine a light wash with soap after getting all residue off, heat it on the burner to evaporate all moisture, then coat it with oil, heat on high until it reaches smoking point. Never been an issue with any soap taste or anything. My pan is also smooth and hardly anything stick. Looks better and cooks better than the day I bought it!
I've been cooking on cast iron for 30+yrs. We've always washed with dish soap. Scrap it out, rinse it, take a sponge that already has soap working into bubbles & then just lightly scrub the inside of pan. Rinse. Put on the stove and heat it & if needed rub some oil on it.
I wash my iron pan with dish soap every time I use it and it's still in perfect shape for many many years now. Just rinse well and put it on the stove to dry it.
The chemistry backs this up, technically dish soap isn't actually *soap* so it doesn't have Lye in it, which would affect the polymerized layer, but what we call dish soap is actually dish detergent
@@whosiewhatsie modern dish soap is produced with lye. even mild ones like Dawn. It’s just labeled as sodium hydroxide. The chemical symbol for both is NaOH.
Soap has been around much longer then cast iron pans. After a proper seasoning you can wash you cast iron with soap and hot water as much as you want. Just remember to dry it off and put a thin wipe of oil on it.
@@Jose.elCook No worries, you're my faovirte food tuber, and I did not know she soaked it in soapy water. That poor cast iron. I love mine, mainly cause I can see my beautiful face in it.
Dish soap will not harm your seasoning. My eggs slide around just fine and I use soap occasionally. The reason I don’t use soap every time is because it would remove potential future layers of seasoning by removing grease/oil from the cook. Modern dish soap does not harm your cast iron!
@@adrian-mi7pr Doesn’t matter! The real risk with soaking is rust forming from scratches through the seasoning. Soaked in dish soap or not, it doesn’t matter lol The pan looks beautiful, nothing more than an opportunity for views going on here
Okay people: This isn't the depression where we use LYE in our soaps. Dawn and others do not have this. Thus, a light amount of dawn will not harm your cast iron.
We do too. It's fine, just dry it right away, and put it on the stove for a bit to dry thoroughly. Re-oil. It's like a mini re-seasoning. Every few years you'll need to really scrub clean and put it inside the stove like he did for a solid re-seasoning. Also never let it soak in water. It sounds like THAT is what this mother did.
Guys she said she soaked it in soapy water 😢 hold me. Also this is RESEASONING. Clean with this method or mild drop of soap just to clarify. Also allergies suck! I have them too so lets have a laugh 😂
Oil up lil bro
W
I highly highly recommend Grape Seed Oil!!!
My poor baby
Does it feel oily on the outside afterwards?
Cory laughing caught me off guard 😂
no same 💀💀
I knew it. I knew that was CoryKenshin.
I miss bro fr
Same lmao
The snail. . .
My cast iron pan is 80 years old. I wash them with soap and water several times a year. Season and good as new. Bravo from 🇨🇦
A lot of people that say to not clean cast iron with dish soap, say it because that what they've been told, but they don't actually know why you, supposedly, can't clean cast iron with soap.
They reason why they say not to clean cast iron with soap, it's cuz, back in the day, soap used to contain lye. And lye can and will damage your cast iron seasoning. But most modern dish soaps don't have lye, so it perfectly fine to use to clean cast iron.
If a cast iron pan gets damaged by a modern dish soap then there's something wrong elsewhere. Maybe you were scrubbing too hard, maybe it was badly seasoned on the first place, etc.
Actually, lye is neutralized in the soap making process. The problem is soap removes all traces of oil and leaves a residue. Soap can be used occasionally as long as the pan is rinsed very well then oiled before use. It’s just completely unnecessary most of the time.
@@alk37968 Regardless of if the lye is neutralized, older soap was still caustic. And a well-seasoned pan doesn't have any oil on it, it's a polymer after the heat treating.
Dish soap is fine. Dish _washer_ soap is not. Dawn, not Cascade.
It depends on the type of Dish soap some can remove the seasoning and some cant
@@JetstreamGW Neutralized indicates it is no longer caustic. The alkaline properties of lye convert fatty acids into soap. Dawn dish soap is also produced with lye also known as sodium hydroxide. The chemical symbol for both is NaOH.
Unless your soap is very basic (as in opposite of acidic), it's not gonna remove any seasoning. Seasoning is oil that has chemically bonded to the pan. Unless the soap dissolves your plastic cups or your skin, your seasoning will be fine
Also the same theory that i've encountered, that is polymerizes and thus soap would not attack it.
It's lye in older versions of soap which needs to be avoided. Most modern dish soaps are fine. I'm sure there was nothing wrong with the pan
no kidding. a well seasoned pan can be washed with a little dish soap. remain calm everyone
Acidic substances (not basic/alkaline) remove the seasoned oil.
@CM-xr9oq actually, anything at EITHER extreme end of the ph scale can remove seasoning.
Acids will dissolve the metal that's bonded to the oil.
Strong bases will turn the oil into soap, which is water soluble and will wash away.
I'm so glad the internet is finally catching on that many of the do's and don't's of cast iron skillets are myths or no longer relevant. The most popular thing after owning cast iron skillets used to be entire lists of things to overcomplicate owning one. Case in point, soap does not ruin the skillet, and you don't need to go through this whole process. A little maintenance oil and heating after use is all you need. I've owned and washed my cast iron for the last 8 years.
Yup. Soap has gotten so much softer in the years since Cast Iron was the primary cookware, so it's no where near as damaging as it used to be.
Dish soap doesnt unseason cast iron anymore. It use to when soap still used Lye, which was the component that would eat though the polymerized oil. Modern dish soap doesnt have this capability.
Correction to this comment, soap is still used with lye to make it but it does not contain any lye at the end of process like older soap did along with vinegar in the soap.
I came here to say the same thing.
I'm a knew cast iron person and I suspected this much. Thank you
100%
Exactly. This video is pointless and just flat out wrong.
Yeah I cook with literally nothing but cast iron. Wash them with soap every time. These people are gross
I've been cooking with cast iron all my life and I'm old. Dish soap will not take your season off. I can SEE the season is still on that pan. My cast iron, inherited from my grandma, is probably around 80 years old. I wash it with dish soap every time, and I can chase an egg around it. Cast iron isn't as delicate as people think it is nowadays. 50 years ago, we did NOT stress over it that much.
100% this. I’ve even let my cast iron soak overnight without issue. Main thing was drying and oiling right after cleaning
I was thinking the same thing lol
Yes! I inherited 2 cast iron pans from my grandma that she had since the 1950s. They even feel heavier than cast iron pans at the store today. I've left them to soak overnight many times, but I always make sure to rinse very well, dry very well, and then season it again before I put it away.
You’re so right! I have like 10 cast iron pans. All shapes and sizes and I wash all of them with dish soap. And they’re perfectly fine lol
@@daizyscrypt8818 if you notice "dullness" that's what indicates to me it needs to be reseasoned. And it's more like a severe dryness opposed to being "dull" in color. The season pan reflects light more so as well, that's what my grandma told me back in the 90s.
I'm not the best at seasoning my pans but I really do love having cast iron pans. I have a dutch oven one that needs some serious work because I had onions in it and I forgot and they liquefied and rotted in there so it's 100% rust and I may just get rid of it.
😊 Cast iron Rusty can be saved. I revived one by wet sanding the Rust off. Rust comes of better when wetted with warm water. Steel pad scrub it. Wire brushes work too. Then use auto body sandpaper to get the rust residue at the last. Then use this dudes salt & limejuice for final cleanup !! 😊👍
“And if you’re allergic to peanuts” Giggles* 🤣🤣
You can still consume refined peanut oil.
WOW! Did you also watch the video?
Giggle is too innocent, it's more like a snicker indicating that he's mocking people with peanut allergies
That was diabolical for the people that are 😭😂😂 I can see them coming in the comments 😩
@@BryanRendonGno shit.
unless the camera isnt showing it, that pan clearly still had its seasoning. a dark rich black. soap aint gonna take off a properly seasoned pan.
Yea my cast iron looks immaculate and I wash with soap after every use and leave it to air dry. Genuinely sometimes we just overcomplicate things.
lol dish soap won’t remove your seasoning. Light scrub, full rinse, and regular use. Stop scaring people away from cast iron.
it was an advertising myth to sell new cast iron! used to “Ruin” a pan that couldn’t be reseasoned… clearly not true so its a modification of the initial grift.
From what the pan is looking like, its total bullshit what he is telling you. This pan is perfectly fine. Bullshit influencer that has no idea for a video for today🤔🙄
Soap used to contain lye. Modern soaps dont contain lye, which was what could damage the seasoning.@@colinhannah3515
It’s actually recommended to wash with dish soap, just oil and bake your pan after.
If you don’t believe me look on the lodge pans website in the care instructions.
My black cast iron skill😢 et came with instructions not to wash it but rinse it out and put oil in afterwards
whoever recommended you wash your cast iron with soap is an idiot, if it's seasoned properly nothing will stick, you can literally just wipe it off with water and a towel
Exactly. You can wash with a little dish soap. Key word: little...Then re-oil and continue about your day.
then lodge is wrong
@@shnickersz6312 no just don’t use an aggressive degreasing soap and re-oil and bake after washing
The soap thing is antiquated thinking. Modern dish soap doesn’t hurt it. It’s when soap was made with lye that it would cause issues. Just make sure it is rinsed out, well dried and re- oiled. But hay giving it a good layer of clean oil carbon never hurts anyways.
This is actually something that isn’t an issue anymore. Soap from older generations contained lye which dissolved the seasoning and could damage the pan. However, modern soap and dish soap does not contain lye thus making this process unnecessary.
He has a post on here that gives more detail. She didn't just wash it with soap she soaked it in soapy water.
@@olstar18 😶
SOAKED not just washed
@@olstar18y’all are idiots he just does this because he’s Mexican😭😭y’all acting like it’s gonna leave a soapy flavor on it grow up
@@olstar18 yeah that's quite the problem... washing lightly is one thing, a harsh scrub is also bad.. but soaking? oof
I'm 77 years old and grew up with cast iron. My mom always washed them and then, if needed, wiped them with a light coating of oil and put on the burner until hot. I've been doing the same for over 50 years. I'm still using the same pans I got 54 years ago. To season the original pan I can remember my dad wiping with oil (yes, olive oil because we are Italian) and putting into the fireplace to season. btw, these "pre-seasoned" pans that you buy now are only half done. I would oil them and heat them in the oven like he says. But they also season while you are cooking with them.
Agreed. My mother used ONLY cast iron pans and they were passed along when she died.
So-called experts are not fact checked on RUclips.
NOW, this would be more valid if 'momma' SCRUBBED the pad with a LOT of soap and hot water or put into the dishwasher.
I think his momma knew better but he just wanted to make a video.
I wash it with soap every time and then re-oil. Clean and no issues
I've never even heard of those pan conditions. I have had these 316ti Titanium stainless steel pans like surgical steel for 14 years since age 11 and my mother gave a few to me and they never rust ever even sitting in water for a week and they are so easy to clean even if food is burned really badly on it, u can just scratch off the burned food with the metal sponge thingy and it doesn't scratch the steel pan.
The company is Salad Master. They are the best pans in the world because it's basically surgical steel pans and they don't leach metals into the food.
Same
People area just... Weird and think literal hunks of iron are these delicate fine china you have to baby.
Dish soap does not hurt the seasoning.
If dish soap takes your seasoning off, your pan wasn’t seasoned, it was greased. Dish soap can’t dissolve a polymer.
Amonia will.
Bro. His mother washed it.
I can assure u the power of a mothers cleaning can wash away Covid-19 nvm some oil.
@@DaisyMaeMosesdo you use a lot of dish soaps with ammonia in them?
dish soap can remove your seasoning. when you season your cast iron, you’re adding on a type of fat (oil/lipid). a polymer of lipids can be removed by soap via soaponification.
@@christaing1201exactly, he also said she soaked it so hes just being extra sure there isnt residue left
Lodge actually recommends that you use mild soap on them. The old timer soap however was extremely agressive, that's why the old people say don't use soap on it.
Love the taste of Palmolive 😑
@@dreamingcode I have never tasted soap on my pans, I don't know where this comes from
@@RadioStaring yes and that shit was insane.
@@RadioStaring all soaps are made with lye
@@morganblackheart9468 hard water. leaves soap on stuff. completely ruins ramen man
Dish soap doesn’t do anything to cast iron. The seasoning is a very strong polymer. Unless you see physical chips out of the seasoning or rusted spots, there’s no reason to re-season anything.
It’s very difficult to damage a decent seasoning without whacking the pan with something metal and chipping off the plastic.
Or if you leave the cast iron in water for a long time
Yeah this is all good stuff. Thanks for taking the time to mention this
Soap doesn't rinse out of oil, children.
Sometimes I lose a little seasoning, I don't baby it at all, so that happens sometimes. I just keep on cooking and it fills in. No worries.
Of course if you just HAVE to reseason, the instructions here are good. Or you could do a "mini season" on the stovetop. But frying things is virtually always enough.
@@sing2me Yes it does rinse, child. If it stuck then soap would clog in hair and fibers and every porous surface constantly. Soap chemically is oil and salt.
The Cory cameo!!! And it's so funny to hear your mom did that when it would be the other way around for me (washing my mom's cast iron pan with soap 🥲) we all learn some way!
This video does have some nice tips on the subject but there's just a few things I'd like to address:
1. Modern dish soaps don't contain any lye in the finished product. Soaps that did have lye would've damaged the seasoning, but modern ones are perfectly safe and not harsh on your cast iron/seasoning, assuming it was done properly. Also, soap doesn't stay in the cast iron when used. Nothing wrong with cleaning with salt, but soap is safe for cast iron.
2. You're probably gonna need a higher temperature than 350 (I did noticed you used 425, but that wasn't high enough either) to season cast iron, typically around 450-500 should do. It might just be your lighting, but the cast iron looked really oily even after "seasoning". This was caused by the lower temperature and it wasn't really properly seasoned.
3. Avocado oil is fine. However, you only need a very thin layer of it around. You do want to wipe off the excess oil with an old rag or paper towel until its only shiny on the outside.
Very sorry if I come off as pretentious or rude, but I hope this helps!
Nah your points are valid. I wouldn’t be surprised if the pan was still greasy or sticky after it came out of the oven.
Also, flaxseed oil seems to be the best choice, and yes, VERY HIGH HEAT, up to 500°F
#3 is a big one. This is one of those less is more situations, as too much oil won’t allow for polymerization. The way I usually describe it is after you get the entire surface coated in oil, grab a different rag, and wipe it down like your mom just pulled in the driveway, and she’s going to beat your ass if she finds out you got oil in her pan lol
@@keetrandling4530flaxseed oil is terrible. Yes, it’ll make a nice shiny seasoning, but it will flake and degrade quickly. Its appeal is how quickly it makes a pan look good, but its durability is subpar at best.
@@rickyrecon406last time i tried doing the oven method on 400 with a thin layer of avocado oil, the pan came out unseason with spots of burnt oil
DUDE I LAUGHED OUT LOUD WITH THAT CORY CLIP LMAOOO
I've had the same cast-iron pan for 15 years, and I use dish-soap every 5-6 times I've used it. Not an issue. Just dry it out completely by heating it up to a really high temperature, let it cool, apply oil, heat it again so the metal expands and the oil gets runny, so it can get into the pores and texture of the surface. After cooling wipe any excess oil off with kitchen towel. Never had any issues with rust.
Sure on a surface level look. But anyone with brains knows the soap soaks in the layers of seasoning and causes soap residue to stick and never leave
@@HardinProuductionsOriginal Sorry if real-world findings offend the cast-iron bible you're living by. Anyone with a brain would realize that since this issue hasn't come up in 15 years of use, it might have something to do with how well you wash the soap off, which brand of soap you use, and/or it actually isn't a problem at all.
@@HardinProuductionsOriginal Thats simply not true. The reason everyone hears never to use soap is because prior to soft soaps, home dish soaps had lye which would eat the seasoning off. Modern soft soaps are perfectly acceptable to clean cast iron with.
@@mksundstromidiots as yourself defend backwards logic, reason why old generations had knowledge and were healthier. Oh wait, you believe backwards bs. Inject yourself junky💉
Works for me too. If the seasoning is good the polymerization can easily withstand a drop of soap once in a while.
I am a southern woman who has been cooking with cast iron for nearly 50 years. Other than the one pan I use for nothing but cornbread and only wipe out with a soft cloth) it was my grandma’s and so it’s over 120 years old)
I wash mine with dish soap everytime I use them. The key is no scrubbing and make sure it’s completely dry. I always stick mine back in the dryer die about 60 seconds and if I am using it in the oven I fry and place it in a warm oven. Never once have I ever had an issue. EVERYTHING tastes better in cast iron. P.S. I LOVE YOUR CHANNEL!!! You are a joy.
If ya didn’t know, cast iron leaches iron into food which is a good thing in helping people keep healthy iron levels.
if anything gets stuck just heat it up with a bit of water and it will be good as new
Goodness gracious, bro cast irons really be outliving generations of people-
genuine question, I never got an cast iron pan so I don't know the answer. After you wash your pan, does it feel greasy to the touch ? or does it feel smooth and dry like a regular pan ?
@@Ruchunteur same here. I’ve got one but haven’t invested time into it and it’s always been a bit “grease sticky”
Not going to lie. I used to subscribe to this philosophy but it turns out you can use dish soap on cast iron if the seasoning is okay.
The whole reason it was considered sacrilegious because back then soaps were made with caustic materials. Nowadays they're not so bad and you could definitely get away using them.
Just remember to rinse well, heat dry and add a thin layer of oil.
It's not as hard as everybody likes to make it out to be.
Thanks! Very useful
Thanks to you for saying this. People treat cast iron like it's a fragile deity. Probably not the best idea to use soap everytime, but it's not a big deal now and then. I'd consider it necessary if you're really cooking in it often, and seasoning is not this impossible task
I always use a small amount of dish soap if there is food stuck to the pan, there is nothing wrong with it so long as you dry thoroughly and wipe through with oil immediately afterwards. It's really not as involved as this guy makes it out to be lmao.
I don't understand the seasoning part. I clean the hell out of mine after every use brillo pads, scruber pads, dishwash liquid, Ajax, Hell I have even used laundry detergent when I was out of dishwash liquid, Rince it well and heat dry like you said then lightly oil. been doing it for 30 years.
Just dont put it in a dishwasher.
You can wash your cast iron with dish soap just fine
Its not that big of a deal
The key is to wash it with soap, HOT water, and use one of those stainless steel net scrubbers.
After you wash it, DRY IT
Thats the mistake everyone makes, they never dry it, they let it air dry, leading to rust
After you've dried it yourself, absolutely smother it in oil, crank your largest stove eye to max heat and use a paper towel to spread the oil around for a few minutes once the pan gets hot
Then, turn your heat off
Drain excess oil
And leave the pan to cool
The most important part is that you do it after EVERY TIME you're done using it
So many words to show how wrong you are.
@@BigBlackGlock please then, inform me how I'm wrong
@@BigBlackGlock According to to Lodge's website: Wash your cast iron cookware by hand. You can use a small amount of soap. Is it possible the makers of the pan is also wrong?
If your pan is seasoned right the oil goes through polymerization on the surface of the pan. Your basic dish soap isn’t breaking those chemical bonds
I mean, my seasoning is still intact after not seasoning for almost 2 years. It gets washed in hot water, with a healthy dollop of dawn, and a hard bristle brush. Instantly gets hand dried to visibly dry, then I pop it on the burner for a healthy 45 seconds. Right back onto the pan rack without extra seasoning oil. Still 1000% non stick, like drop an egg on it with no oil whatsoever and its slip sliding around non stick. My next season... its getting sanded baby's ass smooth before seasoning. I miss cooking in my great grandma's OLD ASS cast iron she got back when shit was polished.
You've got a lot of extra steps for an every time cleaning, but I see nothing wrong with it if thats what you wanna do.
Not to be mean, but how do you wash it? I’m just wondering.❤😊
I use dish soap in my cast iron, have been for 50 years (still have the pans) and it does no harm whatsoever. One pan I carried backpacking across southern Colorado in the 70's and washed it with a bit of soap every day, with minimal water! If you are tasting soap, it is a placebo effect. or you need to rinse better.
Yeah this is basically a superstition at this point.
Or he is a gay softy
yea it's no where near as dramatic as people make it out to be but you should try to not use much soap and make sure to wash it all off, the most important thing is actually making sure it dries properly.
Yeah the myth used to be true back when soap had lye in it
Same. Soap and good rinse. Reseason, and done.
Bro gave us the best Cory cameo we didn’t know we needed
Who’s Cory?
You don't know who coryxkenshin is @@IamParalegal
@@IamParalegal CoryxKenshin... You're welcome. 😁
I've used dishsoap on my pans for
15 years and never had an issue.
I still haven't bought new ones...
This is just a wivestale if I'm
allowed to give my opinion on this.
Edit: I made this comment before he dropped his pinned comment. The video said washed so that's why I commented.
I thought dish soap doesnt hurt it anymore because they took the lye out.
Correct. People still get super butt hurt about people cleaning cast irons with soap to this day though. I don’t always use soap but from time to time I’ll use some Dawn with a sponge, rinse it out really well and then dry it on a burner and then I put a new layer of oil on it.
Do you believe everything ?
You are correct
You are correct
@@AutismoGamerno but this one is correct, the dish soap won’t hurt the pan.
Outdated information. Modern dish soap can absolutely be used on cast iron pans.
Yep. This was based on old lye based soap. I’ve washed my cast iron pans for 20 years with modern dish detergent and they’re still well seasoned and cook like beasts.
its gross if you don't wash it.
@@justanotherguy8791steel wool, water and proper cooking should be enough. If you want to wash it with soap by all means. But any bacteria would be killed in a 350 degree bath
@@justanotherguy8791so then wash it. With dish soap if you want to, it's not gonna ruin the pan, that's what the comment is about.
Read pinned comment.
Ive used cast iron for 15 years. My grandmother has used cast iron for 65 years. I wash my pans wjth soap regularly. Rinse well and coat with oil and bake to seal. Soap doesnt do the damage that people think it does. Long ago soaps contained high amounts of lye and vinegar that would damage the pans. Modern soaps do not have these in any measure to be harmful. We have move beyond this concept like 50 years ago.
when my nan got married (1930) she was given a set of kitchen tools including a cast iron frying pan, my mum took it when nan died and when mom moved out she left it for me, still going strong.
@@philiprice7875- How do you clean your old pan? That’s awesome that it was your grandmother’s.
@philiprice7875 nice. Cast iron is white people woks from what I've been told by Asian chefs i know. They are a great tool
@@all-gone clean tea towel, cold water dry then wipe with oil.
I just made a similar comment before seeing yours. The lime juice did more harm than the soap ever could.
The pan was fine to begin with. It was not rusted, seasoning was not falling of.
You did not "reaseason" it, but you added a way too thick layer of partially polymerized oil. Seasoning should be a very think coat.
Also soap doesn't remove seasoning. Putting your cast iron in the dishwasher is dangerous because it can rust it.
First time cast iron owner here, so what do you do after every use? Is wiping enough?
just wash it with soap. this short is autism spectrum click bait.
just wash it lmao
You can use soap if you want, but it isn't necessary. Get something abrasive that will scrub any food off, but not so abrasive that it scratches the surface. Scrub daddies have been my go to for a while, it's like they were made to clean cast iron.
Once you're done cooking get the pan mildly hot and run it under water while scrubbing.
Should be clean in about 10 seconds, then just reseason like normal.
Super easy
This video is wrong. Soap is fine; it doesn't affect polymerised oil (i.e. seasoning). Just heat it after rinsing, then lightly wipe on some oil, and you're good. Too many people overthink it. People have cooked with cast iron around the world in some of the roughest conditions. It doesn't need to be babied, and if damaged, there is always a way to bring it back to working order. It's a lump of metal, after all.
Don't soak you can scrape and use water if necessary. Just scrape the food parts not the pan part. And use a little bit of soap rarely in small amounts though you can avoid it if you want. The soap won't do much if it's newer one bc older soaps did damage the pan. Minute food is a good channel.
You can use soap on a seasoned cast iron. Every manufacturer even encourages it.
Yeah... but to soak it in soapy water?!
@@creiwentheelvenone6730who said soak?
@@cody9325The guy in the video commented that it was soaked in soapy water.
@@TheOtherNeutrino surrre he did.
@@cody9325 Its literally the pinned comment lol
I have and use about 150 pieces of cast iron. I do wash, lightly. to remove excess oils after cooking and then using a clean paper towel, i wipe a fresh light coat of oil. One piece of my cast iron was my great-great grandmother's wedding gift, A griddle, that was passed down to me and still using it.
Friends and co-workers have given me their cast iron (some bought at garage sales) to re-season for them and haven't had any complaints yet.
One night, a neighbor that lived down the hall from me passed my kitchen door carrying a 14" skillet. I asked what was he going to do, I'm tossing it, it has burnt food in it and i can't clean it. I gave the young man a lesson in treatment of cast iron, 5 years later he saw me at a carnival and thanked me, he still had it and uses it everyday.
What was your lesson?
@@Phirwohihua The food was badly burnt into the skillet. I heated water in it to boil and then scraped, using a spatula) the foods loose and used a ntlon brush to scrape the rest of it out. Then i reheated it to dry it completely, then oiled it tossed it into a 350 degree oven. half hour later, wiped the excess oil out, back in the oven another half hour. then out and cooled it also wiping it again. I told him to take it home and oil and heat it again two more times. It worked great. He said he'll never get rid of it ever.
Soap is just fine to use, soaking however is a no no.
How would you suggest cleaning it without dish soap? Should I just use straight water, or do something else?
Modern dish soap is safe to clean cast iron cookware with. It's the old soap with lye in it that damaged them.
He's wrong. I'm a chef. Chefs use a small amount of Dawn to remove the grease. Seasoning is a polymerized layer on the cast iron and modern detergents do not remove it. Lye used to back in the day and that's how the stigma started.
I keep it clean with a solid metal spatula, then wipe it with a kitchen paper. Doesn't mean you can't use water or soap, that's just how it works for me.
I use bacon fat to reseason my casts. After washing with water and a wire scrub pad, I put it on the stove to dry it out. Then coat it in bacon fat. After that I put it in the oven at 250F for a hour. I check the cast, wipe off any excess fat with a paper towel and wipe down the handle and bottom with the paper towel I used with the melted bacon fat on it. I put the cast back in the oven for a hour and then turn it off until the cast is cool
Thank you! I do too... and I have a pan ONLY for cornbread... and then another one for cooking meats, eggs, etc... my bread pan never ever is used for anything else and only gets wiped with a paper towel, or rinsed with hot water, then dried immediately.
If you’re wondering about cast iron vessel care and handling, watch Minute Food’s video on seasoning cast iron, it’s an excellent deep dive on this subject and should clear up what is required and why with handling and cleaning. Modern soaps aren’t as caustic, that saying ‘dish soap will ruin it’ was true because it contained heavy amounts of lye, but this is no longer the case. Using most soaps nowadays on it is fine, the polymerized layer is indeed strong and can take it.
HOWEVER, yes, the information you included in the comment section about her SOAKING it with dish soap would cause it to react with the water if left for long enough. Soaking cast iron risks water getting past the barrier and interacting with the iron causing oxidation- but you didn’t say she soaked it in the video, just ‘washed it’ so I feel like that’s communicating slightly different ideas and I wish you had been more clear because this difference, while slight, does matter. But these seasoning steps are good! So you got the main point across still. Thanks for your content.
Precisely!!!!
Soap is not nearly basic enough to remove seasoning. It used to be, but it's not anymore. You can wash cast iron with soap. There is actually nothing inherent to soap that removes seasoning, just it being basic.
The first thing you need to do is get over your fear of using soap on your cast iron
Right, the RUclips babies
Never, soap doesn't come out of oil, new boi.
@@sing2meYou're just outing yourself as being unable to follow simple instructions to properly season your pan then lol. Cause soap will get stuck in a greased pan but it won't penetrate a seasoning.
@FunkyToe369 That's not the right way. You take a warm, not hot iron that has egg stuck on... use the hottest tap water and a plastic scraper will lift the debris without soap. Just plain water. Dry on a low heat, oil all over the entire iron (inside, outside, handle, grip, everywhere) place in a hot oven to finish seasoning each use. No Dawn, no Bar Keeper's Friend, no lye, no soap or you need to start over for seasoning your iron.
You can eat soap if you want! Cast iron and baking stones are not soap friendly. Hot water and a plastic scraper is the correct method. Compare it. Research it. Study it. I like the way you outed yourself. You look unskilled.
@@sing2me You can baby yours if you like, cast iron can take metal scrubbing once it is seasoned properly. Soap absolutely will not harm a well-seasoned piece of cast iron. I have over a dozen pieces, some are over 50 years old and passed down to me by my mom and grandmother.
I clean mine with a plastic scrubby sponge and a tiny bit of dish soap. Once or twice a year I oil it. So far, so good.
I oil mine every time I use it. Matter of fact, I will be breaking out the lard today.
Being Mexican and threatening your mom is crazy. I hope she don’t see this bro.
Chancla!
he's Guatemalan
That's what I was going to say. To be honest, all us Hispanic people are pretty much the same about our mother's and families.
Threatening? Calm down amigo😂
Good thing he is Guatemalan 😂
Let me ask you something.
How do you wash your dishes if dish soap is taboo to you?
why dont you learn what a cast iron pan is first
@sealman100 So it isn't a utensil designed for cooking made from cast iron? Because that's what I use mine for.
And literally every person I've known since I can remember use dish soap to clean them. Including a professional chef.
You can wash your cast iron pans with Dawn. It was true back in the day when all soaps contained lye. Many modern day soaps don’t use lye anymore so it’s perfectly fine. That having been said, you don’t want to do it all the time, just when necessary. Jose, cut your mamita some slack; that pan still had some shine on it.
Yes, actually dish liquids like Dawn are detergents, not soap. Lye is not used to make detergent.
It’s a 30 dollar cast iron. I buy lodge for cooking on campfires
Be NICE to your mama, Jose!! She's a big part of the reason you're HERE!!
I don't think you saw the beginning of the video. She used DISH SOAP on his cast iron --pot-- pan
@@raymond6845 its a dish. its fine, you can see that the pan is still seasoned and dish soap is carefully designed to wash away with hot water. it also cant dissolve the plastic that the oil turns into when you season a pan.
How about Pre-Seasoned Cast Iron, are they fine as is, or do you just avoid them and do it yourself?
thank you for the lime juice + salt hack 🫡
You're welcome youtube.
What ya cookin' up with your cast iron pan?
W Rare RUclips comment…. Stop advertising scam products ya buggers!
Wow, RUclips's comment really got buried under all the comments correcting the soap misconception
@RUclips But you let him joke about a peanut allergy? 🙄 like really what was the point of that?
Dish soap does nothing to cast iron seasonings just don’t use a scour pad I used to wash my cast irons every time no soap taste no one complain about a soap taste and these were people who were adamant about not washing cast iron and they they couldn’t even tell
The context was just for seasoning. GO ahead and use small amount of soap after every use. :)
Holy run-on sentence
@@Jose.elCook
But the seasoning was totally fine... You can see it in the video...
Of course, you love chemical food
Well. As a chef at Nobu. You can wash it with dish soap as long as there’s no hard scrubbing and it is dried immediately after. Light season to start next dish and you’re good for 20-30 courses.
Terrible chef! That is horrible advice you never use soap on cast iron 🙄🙄🙄🙄
@@tajhishateaspot2348 literally an old wives tale. Modern dish soap isn't as harsh
@@tajhishateaspot2348 and how many kitchens that you’ve worked in have been reviewed by Michelin let alone received a star?
@@tajhishateaspot2348it's great advice because people don't really use lye soap anymore. Dish soap doesn't mess up the pan; the problem it can create is removing a protective layer of oil leading to possible oxidation
@@accelmemoryThey took out the phosphate. The "grey water" runoff would make plant roots dive into the soil.
Modern dish soaps like Dawn are fine occasionally on seasoned cast iron, contrary to popular opinion. The soaps that people used to use a long, long time ago actually did eat away at the seasoning but no longer. That pan was just fine at the beginning of this video. I still don't make it a habit to use dish soap on my cast iron pans though. For one, there's no need. The extreme heat will kill any bacteria when cooking anyway.
No it needed to be seasoned
Yes even Lodge says you can, once it’s well seasoned.
@@christineperez7562 not really
Wait. If no dish soap...how do you clean them after each use??? Can't find in comments 😢
@@trickyzenmom go to Kent Rollins RUclips channel, his video explaining it, is the best I’ve seen and I’ve used that method always with my cast iron for over 20 years. Hot pan, hot tap water and a scrub brush, super clean. And some of my pans I just wipe out after they cool a bit..the high heat kills any germs & the previous flavors only enhance your food.
I understand not washing it with soap, but how do you keep it clean then? Is it just patting it down with a dry towel or something?
You can absolutely clean a cast iron skillet with soapy water. just rinse well, heat it back up to dry, and coat with oil/lard
Sometimes ignorance is bliss. This is what I do with my old iron pan: short soak in soapy water ... towel dry thoroughly (although, reheating it seems a good idea) ... oil it, but not every time.
One more thing on top of what everyone says: that seasoning done in the oven is usually very weak. But on the other hand, your seasoning was already there man. The dishwashing soap won't hurt it. In fact, wash your pans please. If she put it in the dishwasher, it is a different story.
The "mother why" is killing me🤣🤣🤣
I have 6 cast iron pans that are 3 generations old. And all of them have been washed with dish soap over the generations. They have never rusted or lost the non stick finish. After each wash have been wiped down with peanut oil. Before I had them bacon grease or lard was used. After oiled are heated to at least 300 degrees foe 10 min.
The seasoning is polymerized oil. It’s like a plastic coating. Soap doesn’t contain lye anymore so it won’t hurt the seasoning. Just don’t wash it with oven cleaner
I'm seasoning here and soap is perfect fine AFTERwards
@@Jose.elCookbut why would anyone use soap? Add cold water ( not fridge cold, tap cold) while skilled it still hot and use a spatula and it will release anything left attached on skillet. Do it twice if necessary. Then rinse twice e with warm water and wipe clean. If you need to use a scrubber use it during the second release. Good to go!
Edit: always put in oven like you said or on top of stove on low for about 5 minutes to make sure there's no water left on it.et it dry on the sto e after turning it off.
@aunt_b3365 I don't want my mac and cheese to taste like the tuna steak I cooked last night. Soap is perfectly fine on cast iron when you hand wash and dry it.
@@Jose.elCook The thing is you made a big deal about dish soap at all. Dish soap on its own is not going to ruin a pan or its seasoning.
@@Jose.elCook liquid dish cleaner isn't a soap, it's a synthetic detergent. Detergents don't contain lye and do not macerate the polymerized oil the way that an improperly cured soap would do. You'd know immediately if a soap isn't cured because it would burn your skin or strip out the oil.
That said, acid (lemons, limes) will chemically react with the iron, causing pitting and structural damage to the actual metal in the pan.
Using salt is ok with caution because it can scour the season and if there's any bare metal, accelerate rust.
I'm probably your mom's age and my skillets have seen decades of meals.
I season my skillets about every 4 months. I wash my skillets after each use with a regular kitchen scrubber and dish detergent and sometimes I soak them. I might use kosher salt in a *dry* pan to scrub off food residue before washing.
I dry the pans after each use. I occasionally give a swipe of oil in between proper seasonings, and I store them on the bottom of the oven so that swipe gets a chance to cook when the oven is on.
Worst case scenario if the season needs to be redone is to use fine grit sandpaper to wear down the seasoning, but never an acid + salt combo.
dude u are genuinely funny thank you for making videos
If you live in a hot state (Texas for me) you can actually season your cast iron by oiling it and leaving it under the hot sun for the day. I use this trick to season my outdoor griddle. has never failed me once in 20 years.
Dish soap does not remove "seasoning" which is a polymerization process whereby the oils turning to a type of plastic creating the non-stick properties. I wash with minimal soap after every use. I use my pans for cooking fatty meats which keep my pan seasoned and I never have to re-season them. Funny how over-the-top folgs get over washing a pan LMAO
We use sugar cane oil, its got an extremely high smoke point and a neutral flavor. Highly recommend.
Wow. I've never heard of that before, let alone seen it. Is it readily available?
AHHHH! I did this once to my mom’s cast iron pan… I was a teen, doing the dishes & honestly didn’t know any better; I honestly thought I was just helping her out w/ something she would appreciate.
Needless to say, she had a minor heart attack (figuratively) & I wasn’t allowed to use the cast iron pan for months 😬
I felt so bad for possibly ruining something my mom cherished & loved. So sorry mom for the hassle ♥️
How ridiculous. You can't ruin cast iron with soap. These are the toughest pans on earth. Even if they rust, you just scrub it off and re-season. It's not even a big deal. The only way to ruin cast iron is to break it.
El Cook did you LOSE YO MIND?? Next video, a chankla will interrupt your flow
using soap to wash the cast iron is fine just make sure to season it well. also i would recommend getting it to 500 degrees so the oil can really bond to the pan. and also if u guys don’t have peanut or avocado oil, using vegetable oil works just as well! 🤍
Very true
@@Jose.elCook aw thanks for the reply! i’ve been watching your vids for a few weeks now, great content 🫶🏻
I usually use bacon grease. It seems to work ok too.
Flack seed oil actually goes through polymerization, and is one of the best. 8-10 very thin coats, soap can't get through it.
@@Jose.elCook 👍 I AM YOUR NEW FAN AND SUBSCRIBER. MIAMI BEACH, FLORIDA. 👍👍👍👍👍👍👍
Apparently you don’t know extra virgin olive oil doesn’t burn up too almost 1,000 degrees F
If i recall what the doctor told me. Commercial peanut oil is safe for those who have that allergy. Because you are allergic to the proteins of the peanut, not the fat. Only cold-pressed peanut oil will trigger that allergic reaction.
No one's going to risk bro
@@bougieproletariat I did, and I was fine.
WAIT REALLY?! This- this changes everything. Even if you have a peanut or tree nut allergy, you can still have peanut oil???
@@KiritoKirigaya001you seem to have a light allergy bc some proteins get carried over. depending on how strong your allergy is it may or may not trigger a reaction. it's a gabl bc typicly you don't know how sensitive your immune system is and how much actually got carried over
@CopperPenny53 Most food allergies are related to the protein of said food. Eggs, peanuts, or fish. I have an egg allergy on top of peanut/tree nut allergy that even includes green peas. For egg, my allergy is really related to the white part, which is protein.For the rest, it is the protein as well. The reason behind commercial vs cold-pressed oil is due to the presence of that protein. In commercial oil, there will be a lack of proteins, while cold-pressed oil will have them. By the way, if you have peanut allergy, you have green pea allergy too.
the cory clip lmaoo 😭
I love your humor! Your cooking is not so bad either. Lol!!!!
Naaaaah-that puppy is seasoned enough to not be bothered by soap. It's shiny.
soap wont unseason a pan. seasoning is just polymerized oil and it dont just soap off.
dish soap used to contain lye which will strip the seasoning off. This is no longer the case.
Modern soap is safe to wash a seasoned pan with. As others have said, the seasoning is still clearly on the pan, but another layer never hurts, that's why its called "seasoned" . It's not related to seasoning like spices and flavor, its more like the "seasoned veteran" type of "seasoned". :D
Exactly
Clean mine with washing up liquid every time. Still as good as new
Modern day dish soap doesn’t harm the seasoning of cast iron. It’s just something that has been around since way back when they used lye to do dishes.
So as long as you don’t put your cast iron pans in the dishwasher, you’re good.
If washed several times it can get a lil water under the the polymer that we call 'seasoned', that's why he's cooking it and applying a coat. Soap can also alter the polymer and make it sticky.
Ill never personally understand cast iron cookware, the limitations, and requirements for it. Ive never had heat issues with stainless steel, and have pans from my father 30+ years old. I can throw them in the dishwasher and store them after with minimal effort.
If modern dish soap removes your seasoning then your pan wasn't properly seasoned to begin with
Read lodges cast iron pan tips or any other website. You can use a small amount of dawn on a cast iron. It won’t hurt your seasoning. I do it all the time and my seasoning is better than non stick.
I'm 62 and my mother taught me how to wash cast iron. It gets washed just like the other dishes in the same water. I do a few things different. We have a wood stove, so in the winter I set them there to dry, and then they get oiled. The only 2 no-nos I know of are not to soak it and DON'T put it in the dishwasher. No worries there, I'm the only dishwasher 😅!
Is not only the seasoning, is also food not sticking on the pan.
Besides, no need to use soap, just soak for a few minutes and everything will come off.
@@lizhoxie7202... I'm with you. About the same Age, us with our wisdom and everything.. LoL... I'm going to say in general to everyone - I understand that there's so much controversy about whether or not you should or shouldn't use Soap, or what is mistaken for Soap but is liquid detergent. So I'm going to add my 4 ¢ adjusted for the current costs.
I didn't have one of those warm and fuzzy momma's that cooked and took care of you. I grew up with a malignant narcissistic mum that barely existed, who could barely read, but thought she was the best thing more than sliced bread. So I had to learn everything about everything, on my own. There's a lot of research I've done, in libraries, books, newspapers, the Internet, among many other things including trial and error and elbow grease. Those chains, or chainmail for cast iron, didnt work for me, just scratched badly. Don't cook anything super acidic such as tomatoes or tomato based anything. Steel Wool scrubbers, with or without soaps work very well, but rust. Scrub Daddy's and mommies are excellent... In general Decide what paths you are wanting to or willing to go and go fully. Mostly Your not going to find, to buy unseasoned cast iron anything. I prefer to remove it, and start from scratch. Oven cleaner works great for this. Or for one you get from a thrift store etc. unseasoned cast iron is a silver shade so you know when you get to the actual Skillet. Grapeseed, avocado, or coconut oil work great. But Use what you want or have regularly. Clean with citrus juice, or vinegar and baking soda to get the last of the residue. Dry. Put skillet on stovetop burner on low heat and let it be, monitor regularly. About 30 minutes. Allow to cool. USE a folded paper towel and put a very small amount of oil in the skillet and rub well with paper towel until oil is soaked in. Turn on heat again on low and allow it to cook. Monitor regularly until the shade of the skillet changes darker. About an hour. Again cool and add another thin coat of oil and put on high heat. After a few minutes - Holding your hand just above the skillet until you feel heat. Add a drop of water and if it's dancing and sizzling your skillet is ready. Add in veg, or veggies of choice - quarters, cubed, sliced or diced - onions, bell pepper, carrot, shallots green onions etc. you can start with garlic alone and pull out when it's starting to brown. Adding oils as needed. Keep using the skillet this way until it's significantly darker. Yes you can use the veggies or toss, it's up to you. Next oil your entire skillet top and bottom, same thing, with a paper towel and place in the oven, middle rack At 350° and just let it bake. Monitor regularly. Until it's the shade you desire. This method might seem odd, but your home won't end up being filled with smoke or anything setting off the smoke detectors. If you have a large enough area and or a large enough BBQ, Set up your briquettes or wood - enough to cover the bottom layer and enough to fill the inside, and Set your skillet on the Hot Red coal's and fill the inside and monitor regularly, adding more coal's as needed ... Cooking twice. To the inside of the skillet, add foil wrapped potatoes, corn, meatloaf or whatever else you want for dinner, just cover it before adding it. - to clean after seasoning. After cooking, add a bunch of salt and let it cool then scrub with one of those bristle brushes with a handle, inse and Dry put back on heat and eith oil on a paper towel rub on, allow to cool and store, or You can rinse with water fill and turn on heat until water is boiling, everything should rinse out. As before dry, paper towel and oil. If you want to use liquid dish detergent, you can, and as before, dry on the heat on the stove add oil and keep it there on low for as long as possible, about 15 to 30 minutes. Or ss much as you think it needs. Dearest People, it's a skillet and which ever works for you, you do you. Please don't fight about it. Embrace your love of the skillet and your neighbor as your friends. Because in life, you do what Grandma's Says... LoL 🤣
Dawn strips all the oil from my skin,so I cannot use it!
I've had 2 cast irons I neglected for a couple years in the cabinet so this is the quick guide I need to fix em back up ty!!
Appreciate that she did you a favor
I usually wash mine with dish soap, but always put it away with a fresh new layer of oil, even if not fully reseasoning. Never had problems. No rust, no sticking, no soapy flavor, no soapy smell. My cast iron skillet works as it's supposed to work.
I leave my pans in the oven even if baking something else. My skillet loves it.
Its only old detergents with lye in them that are a danger to your seasoning. Pretty rare now. I use dish soap all the time.
@@TheJesselopez1981I wish more people understood this... as long as you aren't scrubbing the pan with something really abrasive dish soap is fine
I do the same
Seasoning iron wtf?
I use dish soap all the time and it's fine
Modern dish soap should not damage your seasoning unless she also used steel wool or something. It's old dish soap with lye that takes off the seasoning but modern dish soap will not damage it, it will prevent it from getting thicker and better though
The formulation on dish soap over time has only changed to make it cut grease and oil better, meaning it's going to do more damage to your seasoning with less soap.
@@scottlemiere2024 your seasoning is polymerized oil. Much much different from 'regular oil'. Modern dish soap will not remove the seasoning.
Let's just say it does....what are you supposed to use to clean it?
@@adam7349 water. Water and a light scrubber(not scotch bright or steel wool) they also sell chainmail scrubbers that I have heard work well
@@scottlemiere2024 it will not damage your seasoning because seasoning is no longer basic oil. It will only clean off the most recent layer of oil possibly a little more if the pan hasn't gotten hot enough to polymerize the oil recently.
Bruh, that pan is still basically brand new. I had the same pan, rust overnight lol I know how to take care of em, but that doesn't mean your wifey does lol
I give mine a light wash with soap after getting all residue off, heat it on the burner to evaporate all moisture, then coat it with oil, heat on high until it reaches smoking point. Never been an issue with any soap taste or anything. My pan is also smooth and hardly anything stick. Looks better and cooks better than the day I bought it!
Thank you
why use oven if not needed
You can use dish soap without lye!
I've been cooking on cast iron for 30+yrs. We've always washed with dish soap. Scrap it out, rinse it, take a sponge that already has soap working into bubbles & then just lightly scrub the inside of pan. Rinse. Put on the stove and heat it & if needed rub some oil on it.
Been doing the same thing since I was 10 years old make steaks and hamburgers no issues, always tastes good and pan still looks like new.
Right! My 90 year old aunt have pans she's had for over 30 years and she wash with soap and oil it down every time
Same here. Exactly.
No😭🤦♀️
Same! I always wash it
How do we wash it then? I'm thinking about buying a cast iron pan
Love the CXK sneak edit there 😂
Where he at tho
I wash my iron pan with dish soap every time I use it and it's still in perfect shape for many many years now. Just rinse well and put it on the stove to dry it.
The chemistry backs this up, technically dish soap isn't actually *soap* so it doesn't have Lye in it, which would affect the polymerized layer, but what we call dish soap is actually dish detergent
@@whosiewhatsie modern dish soap is produced with lye. even mild ones like Dawn. It’s just labeled as sodium hydroxide. The chemical symbol for both is NaOH.
Soap has been around much longer then cast iron pans. After a proper seasoning you can wash you cast iron with soap and hot water as much as you want. Just remember to dry it off and put a thin wipe of oil on it.
So you clean it with only salt and lime juice after as well?
Jose, my friend, soap is not an issue anymore for cast iron. Just make sure you don't soak it in soap, it won't ruin the seasoning.
I just season it this way and wash it with little soap afterward every use. The context was just seasoning it my friend
@@Jose.elCook No worries, you're my faovirte food tuber, and I did not know she soaked it in soapy water. That poor cast iron. I love mine, mainly cause I can see my beautiful face in it.
Flaxseed oil does a good job too.
Flaxseed oil has a very low smoke point
The best thing I have found is lard.
Dish soap will not harm your seasoning. My eggs slide around just fine and I use soap occasionally.
The reason I don’t use soap every time is because it would remove potential future layers of seasoning by removing grease/oil from the cook.
Modern dish soap does not harm your cast iron!
ty
Read pinned comment. His mother soaked the pan.
@@adrian-mi7pr Doesn’t matter! The real risk with soaking is rust forming from scratches through the seasoning. Soaked in dish soap or not, it doesn’t matter lol
The pan looks beautiful, nothing more than an opportunity for views going on here
bro threatened his mother💀
The cory laugh was so unexpected and so good
Okay people:
This isn't the depression where we use LYE in our soaps. Dawn and others do not have this. Thus, a light amount of dawn will not harm your cast iron.
This fool still washes his chicken because bacteria bro
@@alekazam1870 lye is still used in making Dawn and many other soaps. It is just labeled as sodium hydroxide. The chemical formula is NaOH for both
@@mrconor6842washing modern meat is dumb, but apparently it’s a really common practice within cultures from hot climates.
@@sugarpeas45 i agree bro you don't need to tell me this video stupid asf the cast iron looks fine
Read pinned comment.
Y’all silly 😂 I wash my cast iron with soap and it’s still perfectly seasoned. Had them for 30 plus years.
The son teaching the mom how to season a pan is mind blowing 😂..
Damn, I just cleaned mines with dish soap too today and re seasoned with olive oil. Smh…no one have taught me SSSSHHHH
Oh, no!! It's RUINED!! (It's not.)
We do too. It's fine, just dry it right away, and put it on the stove for a bit to dry thoroughly. Re-oil. It's like a mini re-seasoning. Every few years you'll need to really scrub clean and put it inside the stove like he did for a solid re-seasoning.
Also never let it soak in water. It sounds like THAT is what this mother did.
I use vegetable shorting on mine.
Dish soap like dawn is fine, mild soaps won't strip the seasoning, it's only the lye containing soaps of yesteryear that stripped the seasoning.
It’s fine. This is one myth it’s ok to not believe 😂😂