Soap + Cast Iron cookware

[Ptah]

I need some guidance concerning my next course of action.

[GOPisEvil]

1. It can be reseasoned.

Spread around some shortening, bake at 350 for an hour.

Then teach your young roommate that soap should touch cast iron only once - on the day it is purchased to wash off the wax coating.

[mainegreen]

2. If it's greasy enough, sometimes you need the soap.

I know, I know, heresy, but frankly I've never had any problems with soap and cast iron. It always cooks great. Just be sure to dry it off immediately, and always get a little oil hot in the pan before you cook.

:D

[Inchworm]

4. Never thought I'd use teh term...

DTM

*shuns*
















:)

[mainegreen]

5. Sometimes I even soap up the baking stone.

:D

[Inchworm]

6. Shit..

how do I do ignore?

:rofl:

[kentauros]

19. Of course, the big problem with doing that, unlike with well-seasoned cast iron

is that a baking stone is porous.

I hope you like that soapy-flavor-enhancment to your baked-goods ;)

[Ptah]

9. Yes, sometimes, soap is indicated.

Unfortunately, not this time.

[Gormy Cuss]

16. The problem arises when you left the cast iron soak in soapy water.

A quick swishing of soapy water won't do any harm if followed by some oil to reseal the seasoning.
My circa 1937 cast iron frying pan has survived many soapy scourings.

[mainegreen]

17. 1937?

:jealous:

The cool factor of a 1937 cast iron pan is immeasurable.

[Inchworm]

3. You gotta 'splain certain things

:rofl:

My cast iron is OFF limits and always has been. My daughter avoids it like there is a force field on it :D

:hi:

[Ptah]

10. The last time I gave that lesson he was 11.

We got it cleared up now.

[OffWithTheirHeads]

7. Took me a few years to get that one through my wife's head

She came up with the perfect solution. She cooks in it and then just leaves it on the stove till I clean it. Oh well, at least it is all now WELL seasoned and easy to clean.

[Ptah]

11. Exactly.

If I had kept up with the cleaning, it would not have happened.

[AwakeAtLast]

8. Can't be any worse than the overly helpful baby sitter putting it in the dishwasher

:banghead:



:yoiks:

[Ptah]

12. That would be a heartbreaker.

[graywarrior]

13. Michio Kushi would have beaten him to death with a suribachi.

[Ptah]

14. Sideways!!Huge!1!!1

[graywarrior]

15. Bwahahahahaha! O dear lord, that is perfect!

[Kali]

18. be grateful he was cleaning up at all?

Hi Ptah :hi:

eh - can be reseasoned, he's young, make a deal that the cast iron is your job.

[Ptah]

24. He's actually a better housekeeper than me.

Score one for Dad!

:hi:

[guitar man]

20. other

Cast iron skillet to the side of the head! :spank:

:D

[DS1]

21. I'll bet most of the people making a stink over it couldn't fry an egg

[kentauros]

23. It's best to fry an egg in a lightweight pan with sloped sides

than a cast-iron pan. Unless you have really strong forearms! :D

[Kali]

25. oh no - I have a little 8 incher that is PERFECT for eggs.

slick as brand new teflon. It does take a bit longer to get hot than a chapo pan but otherwise - PERFECT for eggs.

[kentauros]

26. I have one of those, too

but I never use it because I don't eat eggs anymore ;)
I've also got a small Chantal omelette pan I don't use, either, though I would use that for eggs back in the day as it has nicely sloped sides :D

[Critters2]

29. An 8-inch cast iron works nicely for tofu scramble, too. nt

[kentauros]

30. Kind of like my one veggie cleaver

that I use for almost all of my knife-work, I have a wok-pan (lightweight, thin carbon-steel but well-seasoned, flat-bottomed) that I use for almost everything I cook. Although I do love my largest cast-iron skillet, I pretty much only use it for pancakes and I haven't cooked those in years (when I was married, sure, but not now...)

Plus, I don't eat breakfast :P

[SacredCow]

22. The first offense is forgivable- ignorant, but forgivable.

Reseason, and give a stern warning. If he does it again- gloves off.

[LostinVA]

27. Mexico is always an option, remember that

[Dogtown]

28. Cast iron skillet

can be a fine weapon...

[RadiationTherapy]

31. I wash my cast iron very frequently. Dishwash them too sometimes.

The idea that so many leave rancid oils and encrusted food bits in their pans for life is disgusting.


Wash the goddamned things!

[Critters2]

32. I do wonder about that.

Leaving food bits on them. That's why I like to toss mine in the oven and turn it up wicked high! I may not wash the germs off, but I occasionally send them to a fiery hell!

[La Lioness Priyanka]

33. my mother washes her too.

[Left Is Write]

35. My mother has had her cast iron skillets for well over 40 years.

They do not get washed with soap, but there are NEVER food bits left on them.

She washes them with hot water and every so often puts a thin coat of fresh oil on them and puts them in the oven for a few minutes.

There is no build-up, no crust. Just a surface that's so slick you could cook an egg on it.

[Broken_Hero]

34. you can re-season them

go easy...I did the same thing to my wife's cast iron...well, we weren't married at the time I did it...but she was...noticeably irked. I didn't know, I was use to use cooking on/in stainless steel.