this post was submitted on 22 Dec 2024
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I fully get that modern dishsoap isn't caustic enough to truly strip the seasoning, but I have noticed it does very slightly affect the seasoning.
For 99.9% of the time it's not necessary to use dishsoap and if something is really burnt on, then I'll tend to go with something a bit more abrasive like a green scrubby pad or maybe steel wool or a paste of baking soda and water.
It's the same thing I do for my carbon steel wok too, boil water, rinse well, dry with heat and reapply oil to the reheated surface.