On Sat, 13 Jun 2015 06:04:51 -0700, Larry Jaques
wrote:

On Sat, 13 Jun 2015 07:54:48 -0400, "Jim Wilkins"
wrote:

"Larry Jaques" wrote in message
. ..
On Fri, 12 Jun 2015 12:37:31 -0400, "Jim Wilkins"
wrote:


I chipped and scraped out my grandmother's baked-on crust and cook
breakfast in a few drops of olive oil, then lightly wash the frypan
with Dawn and a plastic brush.

Ayieeeeeeeeeeeeeeeeeeeeeeeeeeeeee! Heathen monster!
Thou Shalt -Not- Soap the Cast Iron Pan, EVER!


I've been waiting for that mailbomb to explode.
What took so long?

I hadn't seen it? I forced a girlfriend to eat the next omelet from
the pan once I caught her soaping my cast iron skillet. She almost
threw up from the taste. Then I showed her how to clean it, desoap
it, and season it properly. She's been a believer ever since.


http://www.thekitchn.com/5-myths-of-...ookware-206831
"Official word straight from a fourth-generation cast iron
manufacturer-soap will NOT ruin your cast."

grumble, grumble, bloody knuckledraggers, grumble, grumble
It ruins it for ME. That's enough.

Cast iron is extremely porous. Soap simply taints the pan for ten
more (soapless) washings so you have the taste of the soap and all its
perfumes in your _food_ for that entire time. If you like that, carry
on, but I'll still openly call ya a heathen for doing so. The
reason cast iron has such a bad name in many circles is because their
idiot housewives used soap in them. I've helped dozens of misinformed
people to rediscover the worth of these fine metal pans after ceasing
soap use with them. Soap? Just Say NO!


I dilute the Dawn to 1/10 - 1/20 strength in the one-hand pump
dispenser beside the sink and squirt only a drop or two into the pan.

Well, your dilution helps, but the Ick factor is still high.


There isn't quite enough to remove all the olive oil and maybe sausage
fat. The water beads up and runs off when I hang the pan vertically
over the drying rack.

I learned to boil my pan with plain water when it had to be cleaned,
then to reseason. It has never failed me, and I _much_ prefer the
soap-free taste, thankyouverymuch. I wipe my pans after use and
reseason frequently used pans once every week or two. The boiled
water helps keep the kitchen drain clear, too.

If you can taste the soap, then you've stripped off too much of the
oxidized oil. Like Jim, I stopped listening to that "no soap" stuff
around 30 years ago. My 48-year-old and 39-year-old pans don't taste
like soap, and I wash them with soap almost every time I use them.
Likewise, my c.i. Dutch oven, my c.i. griddle, and my two French
carbon-steel saute pans.

Just don't scrub too hard or too long and you won't have to re-cure
the pan. Get it just right, and you'll only have to strip the pan
every 10 years or so, but it will remain stick-free all the while.

--
The beauty of the 2nd Amendment is that it will not be needed
until they try to take it. --Thomas Jefferson

Spurious quotation, first recorded on the Internet in 2007. Jefferson
never said it or anything like it.

--
Ed Huntress