this post was submitted on 22 Dec 2024
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[–] [email protected] 53 points 1 day ago (3 children)

The reverence and fear of cast iron cooking pots and pans is stupid on both sides. People have been using cast iron under every condition from the big fire place in a castle's kitchen to a fire pit in a peasant's hovel to open fires outdoors to Michelin Star restaurants in Paris and London. And they cooked EVERYTHING in it because it's what they had and all they had. There is no mystery to seasoning and care of cast iron. Just like there is little to fear from cooking with it.

Those that do worship in the church of cast iron-- just cook in it. There is nothing sacrosanct about it. If your Great Grandmother didn't worry about it, why should you? Any damage you can do it can be repaired quickly and easily. So get over yourselves.

And those that fear cast iron cookery, get over it.......They are often the same ones that are fearful of micro plastics getting ingested and yet have no care or concern while cooking with plastic cutting boards and utensils in plastic coated cookware.

[–] [email protected] 9 points 18 hours ago

So much gatekeeping in anything creative. Music, cooking, art…. If you change one little thing it’s no longer the Thing, it’s something else, and it’s not what chef/band/artist/or grandma made, even though it’s a popular variant of the same Thing called the same thing somewhere else. Cast iron falls into the same trap. Such harsh judgement on use and care. It’s a f’n pan, not the last remaining example of a vintage Ferrari. Get over it.

[–] [email protected] 18 points 23 hours ago (2 children)

The mystery is that iron will rust if wet. The care instructions are "don't leave it wet for a long time".

[–] [email protected] 1 points 6 hours ago (1 children)

Even if it does rust accidentally, can't you just scrape or buff out the rust and then reseal/reseason it again and it's fine?

[–] [email protected] 1 points 2 hours ago

Yeah, but it's a lot faster to dry it after use/cleaning.

[–] [email protected] 1 points 6 hours ago (1 children)

Okay but this one time I did exactly that thing I'm not supposed to and exactly what was expected happened so obviously cast iron bad?

[–] [email protected] 1 points 2 hours ago

Once my colleague's dad threw gasoline on a fire and got 3rd degree burns, so oxygen is bad.

[–] [email protected] 8 points 1 day ago (4 children)

I have no fear of cooking with it, I just want my cookware to be minimally fussy and not require special treatment. If the $10 Walmart skillet can be thrown in the dishwasher and the $100 cast iron one requires me to baby it or it'll rust, I'll go with the cheap skillet every day.

[–] [email protected] 15 points 23 hours ago (2 children)

Teflon also should not go in the dishwasher. Anything with exposed aluminum should not go in the dishwasher. Even stainless steel cookware recommends against dishwasher

[–] [email protected] 2 points 30 minutes ago

Only because some Stainless cookware uses Aluminium rivets for attaching the handle.

[–] [email protected] 6 points 20 hours ago

I put pretty much all of my stainless steel stuff in the dishwasher and it's fine

[–] [email protected] 6 points 21 hours ago

You have those prices reversed though. My cast iron collection, as noted further down, cost less in total than my one really good stainless steel pan, and guess where some of that cast iron was purchased? For $10 at Walmart, LOL. And at thrift stores and Target.

[–] [email protected] 4 points 21 hours ago (1 children)

Tbf the cast iron i'm cooking out of was found as scrap in the woods. I wash with soap regularly, and use normal oil/butter qty's. I just don't dishwasher it, not that i have a dish!asher XD. I've seasoned it one single time which is right after i found it. It's been a year.

[–] [email protected] 5 points 20 hours ago (1 children)

You might want to check that for lead. People who cast their own bullets have been known to melt lead in cast iron.

[–] [email protected] 2 points 17 hours ago

Ehhh... I've taken the 100LL avgas shower. At this point, a year of cooking later, the damage is done ig. Ill grab a test kit tho.

[–] [email protected] 5 points 23 hours ago (1 children)

First, everyone (not you because you don't like it) should buy their cast iron at the hardware store, should be ~ $30. It'll last pretty much forever so that $30 over a lifetime is not much.

If you don't cook a starch or aromatic in it, just wipe it out and let it get super hot.

If you do cook starch in it, hand wash it with soap, just let it get over 212 degrees on the stove to dry it.

If you want to throw it in the dishwasher, just pull it out at the end of the cycle and throw it on the stove > 212 degrees to dry. A well seasoned pan is generally so easy to clean, this would be a waste of your time, but it won't kill anyone.

If you want to subscribe to the no soap, scrub off the cooked starches with water and a non scratch scouring pad, re-coat in a fine layer of oil and let it smoke off under high heat. I really don't bother and just use whatever it takes to get it clean easily.

If the seasoning polymer you get from burning off oil gets cruddy after 6-8 months, re-season.

If you accidentally get a little rust on it, soak it in vinegar until the rust dissapears, scrub the spot with a 3m pad until the spot is clean and re-season.

You can get a rusty ass pan from a yard sale, soak it in vinegar for a day, scrub it down and re-season it. It'll come out like new.

If over the years, the seasoned surface starts to look super cruddy, soak it in sodium hydroxide until the polymer disolves, then reseason.

Yeah, they're harder than throwing it in the dishwasher, But they're wasteless, cheap, pleasant to cook on and give great results.

I keep a teflon pan and a couple different cast iron around. Even found a glass top lid that fits.

[–] [email protected] -3 points 23 hours ago* (last edited 23 hours ago) (3 children)

Lol this response proves OP's point. "Bro it's so easy bro just soak in sodium hydroxide and fill your house with smoking oil it's easy dude just measure how much starch is in ur meal dude lol ez"

[–] [email protected] 3 points 22 hours ago (1 children)

These are instructions for those who are picky about stuff.

Just cook in it. After cooking, wipe it out. If its bad, when pre-heating I pull it off to put some water and rub with a pad with minimal soap, rinse that off, and back on the hob. Wow 15s of work before cooking. The horror.

The instructions rumba gave were "if you absolutely fuck up, here are easy ways to fix that so you don't have to buy a new one"

[–] [email protected] 2 points 21 hours ago

Yup I usually just dry scrub with a little chainmail scrubber to get all the bits off with. Then I wipe down with a little veg oil and it's ready for next time.

[–] [email protected] 1 points 22 hours ago

I do nothing to my cast iron, it's rusty and shit, it's fine.

[–] [email protected] 1 points 23 hours ago

LOL at cherrypicking something I said to do instead of throwing the pan away