I made them for… Reasons.
To add, as this post has taken a lot of effort and is a helpful guide.
Cast iron pans are best cleaned with salt and kitchen towel over low heat to preserve seasoning. I would be beaten to death back in the day by my head chef if I cleaned cast iron with soap, it will destroy seasoning as seasoning bullds up flavor as well. We had cast iron pans exclusive for meat, for fish, for pancakes and so on. Salt and kitchen towel is all you need.
To add with another cast iron tip. If you have cleaned with water (its simple and quick) dry it off roughly and put it back on the hot stove. This drives off the last moisture.
You are almost certainly technically correct. Which is the best kind of correct. I will just add, that if you accidentally wash it with soap, you’re not going to ruin the pan. Just rinse thoroughly, dry thoroughly, and reapply your oil of choice (I usually use Avocado oil.) I think what [email protected] is saying, is that all that seasoning build-up over time can really be negated if this happens, which is absolutely a fair and valid point to make.
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