The Unforgivable Sins that Keep Cast Iron Looking GREAT!!!

People may tell you that you can't do these things, but I'm here to tell you that it is perfectly fine! Use soap on you cast iron to keep it clean and keep build up off.
linktr.ee/gwoodcastiron
#castironcooking #castironcooking #castironcookware

[@MrMajors]

Love watching people cook with their cast iron. I’ve stripped and restored many pieces from 1900-1950 and I cook with them regularly. Outside of the initial 4 rounds of seasoning, just cooking with them makes them look even better and you continue to build your seasoning. Not just searing steaks either. Go for it!! Bake in them, sauté veggies, etc and of course eggs. My cast iron pans have replaced my nonstick cookware and they look great and have so much history.

[@WorkWaffle]

Just what I tell everyone about cast iron, cook with it! They aren't fine china, they won't become paperweights because you used it, just cook and clean it and she'll treat ya right! Only thing I do extra is fire it up after the last oil to really set in the oil and dry it off, a 5 minute step that keeps her good for storage

[@bloodniece]

I do the same exact thing. Wipe the fat out, degrease with Dawn, rinse, dry on the burner with thin coat of oil.

[@orangeblood307]

I still dont use soap, i want all that flavor

[@chingizzhylkybayev8575]

I never even heard these things before. It baffles me people really believe something can damage a cast iron pan IT'S CAST IRON

[@nathanwinsor7]

It’s not so much damage it, the soap one is the only rule I follow, and it’s just about preserving the seasoning of the pan. I have a little like “chain mail” brush that’s for cast iron, works great while the pan is still hot, no need for soap

[@chingizzhylkybayev8575]

@@nathanwinsor7 what's the seasoning of the pan?

[@nathanwinsor7]

@@chingizzhylkybayev8575 it’s the same concept behind an old stovetop at a burger joint, a lot of times if they open a new location people will comment the new locations food isn’t quite as good, and people attribute that to the new stove top. As you use them more and more, they absorb oil and literally your seasonings a little bit, so, the thought is, don’t wash with soap because it’ll get rid of the “seasoning” of your pan.

[@1PageAtATime]

@@chingizzhylkybayev8575a small layer of polymer made by burning a microscopic layer of oil into the iron, it’s what makes a cast iron non stick and why people are so careful not to get rid of it. The reason the myth about no soap came around is because back in the 50s soap usually had lye in it which was extremely bad for the seasoning and pretty much always stripped a pan down to bare iron, which results in it sticking to food even with oil until you reseason it, which takes a lot of time

[@SonGoku5363]

its not damaging the iron, its worrying about damaging/removing a bit of the seasoning. ITS THE SEASONING!

[@user-ux2og2ir5c]

That's disgusting.. over fried eggs

[@user-ux2og2ir5c]

That's exactly why I don't eat eggs anyplace than my own kitchen.. they supposed to white and soft and yolk running.. not hard and chewy like jerky

[@bootytata3457]

@@user-ux2og2ir5crunning yolk 🤢

[@orangeblood307]

Those definitely weren't over fried... look at the yoke before he flips

[@CastfromthePast]

These were not over fried. The yoke was warm but still runny for sure. I can’t eat hard yokes so I keep them runny. So much tastier. My poor filming skills probably made it look better ver done😅