This guy is misinformed.
That’s his ex-wife.
My co-workers wife did this once.
My co-workers exwife did this once.
Cringe
The cast iron subreddit drama is one of the few things I miss from reddit. Even got me to buy a few more and cook more often with them!
I was super precious about all my cast iron for a long time. Then I had a thought watching this “cowboy” YouTuber wash his cast iron with some specialty thing.
“This fucking guy is like pretending to be out on the pasture or whatever. In the actual 1800s, this shit was probably just wiped out, or they used lye soap or something ridiculous! Why the fuck am I being so fucking careful?!?”
Now I do not care, like I’ve had my shit get rusty, crusty, “overheated”, the reality is that it’s a big ass chunk of metal! Short of deformation or intentional or extreme neglect (leaving it in the rain uncovered for 40 years) you will not destroy it.
If it gets too “sticky”, you oil it up and heat it, and bingo, it’s fine again.
Ok. But should you never put citrus in your garbage disposal because it summons the pipe demon, or are you supposed to put citrus in your garbage disposal because it repels the pipe demon?
You guys need to lay off the pipe demon. He’s just doing his job like the rest of us.
But he does prefer oranges over lemons.
At least, the pan as such is not ruined. You’ll just have to season it back into the proper condition.
And this is how I discovered pan seasoning.
Given the recent horrible things about non-stick pans, I wonder if I should just buy seasoned cast iron pans.
I don’t think I’d trust a pan that says it’s “pre-seasoned.” Get a cast iron pan and learn how to season it yourself. It’s kind of an ongoing process anyway; every time you fry something in it with butter or oil you’re maintaining the coating.
Meh, one of my pots came pre-seasoned and I just started using it as if I’d seasoned it myself, after the first couple of weeks of simply using it, it now has the exact same surface as everything I seasoned myself, because every time you fry something in it, it just improves the seasoning.
shrug
I mean I’m happy I know how to season my stuff, but if it lowers the entry-barrier to cast iron I think it’s worth it.
And see I’m getting to an age where I’m not convinced there’s a procedure for anything. Get eight people together, ask them how they season their cookware, you’ll get nine different answers and none of them work for you. Half of what that guy said, some of what this guys says but I’ll use this detail from the third guy, that works well enough for me and my life improves drastically the instant I stop giving a shit.
Damnit, you ruined it! Cast iron skillets aren’t meant to be clean like that after many uses.
Are you simple?
