• shoulderoforion@fedia.io
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    1 day ago

    You can wash Cast Iron all you like, I wouldn’t suggest the dishwasher, just don’t use soap, scrape with a plastic paint scrapper under hot water, heat until smoking, rub some oil on it, let cool. Easy peasy. After knowing we’re all poisoning ourselves with the nonstick coating and have been for decades, the Cast Iron is a great nonstick alternative.

    • Nougat@fedia.io
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      1 day ago

      Use “soap” if you want. Modern dishwashing liquid doesn’t have lye in it. It’s the lye from old school rendered soap that damages the seasoning.

      Don’t use anything with an abrasive more than the rough side of a sponge, and even with that, don’t rub super hard or in the same place for too long.

      • TrickDacy@lemmy.world
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        18 hours ago

        This thread is full of people claiming that dish soap doesn’t contain lye, but the most popular dish soap I’m aware of, Dawn, contains lye and that’s easily found in a two second Google search.

        • Nougat@fedia.io
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          18 hours ago

          Interesting. Sodium hydroxide.

          Well, while I don’t use Dawn, I do use dishwashing liquid, whatever happens to be in the house, and I’ve never had a bit of trouble with it.

              • superkret@feddit.org
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                24 hours ago

                When you’re cutting out vegetable oils to lose weight, you’re doing it wrong.
                Your body needs them.

                What it doesn’t need is animal fat, and what you can safely reduce to lose weight are simple carbohydrates.

                • FlexibleToast@lemmy.world
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                  22 hours ago

                  That’s just an abuse of olive oil. Olive oil is a finishing oil when you want the flavor. Use a neutral oil like avocado.

                  • Maeve@kbin.earth
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                    21 hours ago

                    I like evoo. 🤷‍♀️ I like avocado too, and I live in a food and transportation desert, so there’s also that.

          • Nougat@fedia.io
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            24 hours ago

            They key with cast iron is using enough fat, which is generally more than you’d use with other cookware. High heat just burns the fat and/or the food, ruining your meal and making cleanup more difficult.

            What cast iron is really good at in terms of heat is retaining it. There’s enough mass that you have to preheat the pan for longer, but once it’s hot, it stays at a pretty stable temperature when you add your ingredients. It doesn’t get hot spots as severly, either, especially if preheated for a good long time at a relatively low heat.

          • Amicitas@lemmy.world
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            24 hours ago

            Yeah cast iron, even with a good seasoning, will never match a Teflon coating. It’s pretty good, but you will need to cook some bacon in the pan before the eggs to make them not stick.

      • blackbelt352@lemmy.world
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        21 hours ago

        Teflon itself isn’t poison. The entire point of teflon is that it’s so chemically unreactive that nothing can even bind to it on a molecular level.

        The problem with Teflon is that manufacturing it uses a lot of actually toxic chemicals incidental to making the Teflon bind to the metal of a pan and because it’s so non-reactive and very brittle, general use and any disposal of it will result in Teflon molecules just floating around in the environment unable to be broken down by anything.