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I am disgusted: 'Seasoning' cookware

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marrec said:
Nope, Cast Iron is the only kind of cookware that can achieve the heat profile you need for some dishes. It retains heat extremely well. You can get enameled cast iron if you don't like the idea of seasoning, but a Cast Iron pan and dutch oven are essential.
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yup. I've got a griddle, Dutch oven and frying pan. Can't wait to get more. I ask for a new piece every Christmas.

DOWN said:
I am now even more disgusted after reading that actual flavor of these old food residues on your unwashed pans transferring to my meal is supposed to be appealing to me.

It just is not my thing apparently. There are dozens of you.
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There's something wrong with you.
 
Re: cleaning

Buy these :

ewd9fWx.jpg
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The edges are designed to clean their pans and they do a marvelous job of it. My cast iron pans are the easiest thing to clean.
 
DOWN said:
Dishwashers are essential for me to function so I don't see cast iron in my future and I am still confused on why you can't even soak cast iron
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Because the high temperature water and soap will eventually break down the polymerized oil and the pan will rust.

A quick soapy wash is okay because you aren't leaving the soap or water on for long enough to fuck with the seasoning.

Washing cast iron is the easiest thing as long as you do it as soon as you're done cooking. Don't let shit sit around on it and you can literally just rinse it out with maybe 30 seconds of light scrubbing with a soft brush.

Cast iron is essential in my kitchen, I could not cook many of the wonderful dishes I enjoy without it.
 
I hope you never eat at restaurants; all of their cookware and cooking surfaces are seasoned.

At least the ones that use high heat; which is why it's perfectly safe from a bacteria standpoint.
 
Wait a minute: You're supposed to leave your pans unwashed after cooking with them and it's completely safe for use later? We've always cleaned our pans back at home.
 
I have a Filipino friend. I stayed with him a week one summer while traveling. I washed dishes one day, including a cast iron skillet. To me it looked absolutely filthy, and thought I was doing him a favor. I scrubbed and scrubbed away layers of crud. At the end of about 30 minutes of grunt work, it was very clean.

He was not happy. Haha.
 
This thread is full of peeps that probably have a set of shit cookware at home and have no idea the differences between the many types.
 
DOWN said:
What percentage of you just wipe the pan or rinse it and consider that cleaned?
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Depends on what I've cooked, but I'd say 95% of the time I simply rinse and dry.

Edit:

I do with with my stainless steel as well, which can also be seasoned.
 
Wait until OP finds out how many good restaurants do this. OP fear high end restaurants, you will wilt like a spinach leaf caught in the oil of a cast iron skillet.
 
DOWN said:
I can't imagine that gets all the non-polymerized oil off...
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It doesn't, which is sort of the point. When heating, whatever non-polymerized oil will be added to the current seasoning. Many people will add a layer of lard to their pans after drying in fact. I find that unnecessary but it's definitely not going to harm the pan or the food.
 
marrec said:
It doesn't, which is sort of the point. When heating, whatever non-polymerized oil will be added to the current seasoning. Many people will add a layer of lard to their pans after drying in fact. I find that unnecessary but it's definitely not going to harm the pan or the food.
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But then not just non-polymerized oil is left. There's going to be food residue that was with the non-polymerized oil that is just getting smeared around because no soap
 
when professional chefs and people who generally are very knowledgeable about cooking all swear by a cast iron skillet that has never been cleaned, you tend to take their word for it. but that's just me.
 
TheOMan said:
I can't remember why Steve enjoyed his burger more after some sort of disgusting revelation - refresh my memory?

Edit: Also, this is going to make for an excellent thread backfire.
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The kids accidentally filled the grill with ashes belonging to a loved one of his wife(someone he hated). Thus giving the illusion that the grill ashes had never been spilled.

EDIT: also OP I'm saddened that you never learned the joy of cast iron cookware. Nonstick is not the same at all.
 
Applesauce said:
Re: cleaning

Buy these :



The edges are designed to clean their pans and they do a marvelous job of it. My cast iron pans are the easiest thing to clean.
Click to expand...

A legit thank you to you for informing me of this! Sometimes even with a good seasoning stuff gets stuck on my cast iron. Especially certain typed of rubs, marinades and suaces, like anything with brown sugar in it.
 
DOWN said:
But then not just non-polymerized oil is left. There's going to be food residue that was with the non-polymerized oil that is just getting smeared around because no soap
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I don't leave food residue on my pans. If there is food residue that's when I take out the soft-bristled brush and give it a light scrub.

There isn't going to be little bits of food mixed in with the oil, that will wash away with the water. If there is any oil left from cooking it will either smoke off when drying or be added to the pan.
 
I've mainly ever dealt with coated pans in my parents' place and my flat, and I've been thinking about getting a new pan recently so this thread has me all

WrKPhfd.gif
 
I'm not going to say it's disgusting, but as someone who has never owned Cast Iron, are you really not supposed to wash it after use? That seems unsanitary.
 
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