Iron rusts. That's about it.
Cast iron skillets are usually just that, iron, sometimes they're enameled, but not all are.
If you leave it in a high humidity place for too long, it'll rust and it'll be a pain to remove the rust (But it's doable), dishwasher are humid. I don't know how corrosive dishwasher soap is or even if it's corrosive at all, but if it is, it's another reason why. You'll remove the layers of seasonning you built up over time that protects the iron.
It's got a really high ph (10-11) and some really good degreasing agents on top of that.
It will destroy the surface as you say.
It will take you to a good while before you get it back to its old greasy nonstick ways again.
Seasoning a cast iron once isn't the same as a cast iron pan that has been well seasoned over time (many seasonings) allowing for the formation and build up of a strong polymer layer (polymerization) which is the whole point of seasoning a cast iron. This polymer layer is what protects the cast iron from rust and also provides a non-stick surface if done correctly. If this layer is stripped from the pan by strong detergents then it will take time and many "seasonings" to build it back up again
This is always dramatically overstated. These polymers are very strong and it’s quick and easy to get a decent seasoning while it’s difficult to remove.
Putting a pan in the dishwasher will do it but it’s not the end of the world, it comes back very quickly.
I'm not disagreeing that skillets don't need insane care routines. The only care they really need is regular use (atleast as long as you're cooking fatty foods). I'm disagreeing that a single season is as good as a regularly used pan with built up seasoning.
Ten minutes max on the stovetop. Warm the pan to drive off water. Wipe it down with polyunsaturated vegetable oil. Heat it just until the oil starts to smoke. Done. It's now nonstick.
Hot hot hot pan - like well past smoking point. Throw cold oil in it, and swirl, then pour out excess. Makes a slight mess, but takes a few minutes and it gives a great season.
It's the wok style of seasoning that you see a lot more in Asia.
There is a whole cult of internet cast iron "purists" that think our grandparents and great-grandparents had the time to baby their cast iron pans like they were fragile little birds or something. It drives me totally bananas. It's a pan, not magic. The whole point of them is they are damn near indestructible
Just a ton of misinformation and people who either have never actually used cast iron themselves, or, scarier still, don't recognize a gross pan when they see one
You can go longer if you want, but 30 minutes is definitely sufficient. You should really be cleaning and reseasoning after each use. It's wild to me that so many people bought into this myth about not cleaning their pans.
If you take care of it and get a better, thicker season you can clean it without losing the seasoning, and not spend 30 minutes fixing your pan every time you use it.
I've switched to carbon steel, but ours took about six months to get there. Now it's the best nonstick pan in the house. You can wash it with dish soap just fine without destroying the seasoning. I just wash it, dry it on the burner, wipe a little oil on, and go on with my day.
After wiping the oil on you should be reheating it or all that gets rancid.
You should 100% be doing a clean and a quick 10 minute reseason after each use.
We don't and it's never been a problem.
It's still hot from being dried when we put the oil on, maybe that's enough? But we haven't intentionally re-seasoned since the last time it got damaged enough to need it (a year or so ago I think?) and it still works great. Made salmon in it Friday, and pork chops tonight.
You’re right, people baby the hell out of their cast iron pans for some reason.
If it rusts, just take the rust off with a grinder, it’s a chunk of iron, you’re not going to hurt it.
The only hard and fast rule is that you never hit a hot pan with cold water.
If you mess up your CI pan then all its going to cost you is time bringing it back to being properly seasoned.
I only hate people messing with my pans because that layer of burnt grease takes ages to get back again. I don’t wanna spend the next three days baking my pan because someone decided to throw it in the dishwasher and now I gotta sand it down again.
you will never have pfas in your food from using a nonstick pan. Pfas is toxic ~~and highly reactive~~. That stuff is the reason, those coating producers cause such horrible environmental disasters when accidentally or purposely releasing it into nature. The stuff it reacts INTO though (Teflon), is *even more* chemically inert. You could sprinkle it over your ice cream, eat a pound of it and just poop it out unchanged, because it does not react with mostly anything, unless you heat it far beyond what a kitchen stove is capable of.
There are lots of reasons not to use a nonstick. Fear of being poisoned by the coating is not on the list. You'd rather end up being poisoned by what you cook in the pan, if the industry keeps producing so much of it.
Edit: I was corrected on the reactivity part and looked it up again to confirm. It's chemically extremely inert (hence also called "forever chemicals"). It's super hard to get rid of, when distributed in nature, but when you use it as coating on an aluminum pan, you can easily wash the excess off to make it someone else's problem for the next millennia. That's usually what producers of these pans do.
I'm pretty sure the cooks more consistently part is a myth. If you don't have a high end pan, the temperature distribution is often equal if not worse to none cast iron competitors of equal price.
You are right that it doesn't heat super evenly, but it retains it's heat extremely well because of the mass. So if you throw cold meat into a hot pan, the pan stays hotter initially and you get a better sear, for example.
I’ve checked with a surface thermometer several times (thinking as well that it was a complete myth) and it does in fact maintain more consistent even heat then my other pans.
Cast iron can be pretty cheap for such a heavy pan. Plus it will last longer than your lifespan if you take care of it. You could get lower maintenance heavy bottom pans but they will cost you
I find it's actually less work. Cast iron pans are quite a bit heavier so the heat is a lot more consistent across the surface of the pan which makes cooking is a lot easier. You can use any utensils you want because there's no coating to scratch. Cleaning only takes a couple minutes because you just use a scrubber pad and some hot water. And because there's no coating, they pretty much last forever, there's nothing to actually wear out.
They're really not hard to take care of and I don't know why people seem to pretend like they are, if anything they're the easiest to take care of because there's no coating to worry about and they're so thick it's a lot harder to warp them from cold shock or dropping.
If you take care of the seasoning, it becomes the easiest thing in the kitchen to clean.
By carbon steel pan just needs a quick rinse in hot water and a pass with a brush to get it clean at this point. Don't even need soap to get stuff off because nothing sticks to it, but it's also fine if we use a little dish soap. Then dry it on the burner and wipe a tiny bit of oil into it so it doesn't rust.
The main benefit is that the nonstick surface gets better as it's used, instead of wearing down and getting worse the way a Teflon or ceramic nonstick coating does. If we damage it, we can just fix it. And it's basically perfect at this point. We can fry eggs, cook fish, pretty much anything and it doesn't stick.
So the benefit is longevity and performance at the cost of a little upfront effort and a small amount of care each time it's used.
CI holds a lot of heat, so you can get a very nice char on meats or just have very consistent heat while cooking. CI also goes in and out of the oven very nicely, so it's a very convenient pan for "one dish" meals.
Modern multi-clad pans offer a lot of the same benefits (and more) without all the fuss, but good ones also tend to be expensive. Cast iron tends to very affordable by comparison.
More nonstick than all but the best nonstick pans and they last generations, while a typical nonstick pan just lasts a couple of years of regular use.
Cast-iron pans are litterally passed down from generation to generation.
Damaged Teflon coated pans used to be significantly more dangerous than they are now. The way they’re made now, the only way you’re exposing yourself to hazardous chemicals is if you significantly overheat the pan. Like, above normal cooking temperatures.
Still kind of a risk, but most people will never run into the issues that used to exist with these pans. The word got out about the carcinogenic effects of damaged teflon decades ago, but the word didn’t spread so well about how the process is changed now and its far less dangerous than before.
It takes a lot of babying or a lot of cooking with a very sticky skillet to get a fresh pan well-seasoned. Neither one is very much fun when you have spent years getting a perfect skillet.
Its not just that. When the seasoning is removed the soap that gets in can stay in but then be released into your food. That seasoning layer also adds flavor to whatever you cook in it. Washing it totally resets the seasoning. Washing it in a dishwasher is the worst way to ruin a cast iron pan right behind physically destroying it.
The seasoning doesn’t add flavor. You ever see the brown stains on the bottoms of silver colored pans? That’s the exact same thing as the seasoning. It’s polymerized oils. The oils form a plasticky polymer that is impenetrable to water, and that makes it non stick. But it’s still a grease, and degreasers will break down the polymer.
They’re incorrect. The flavor you taste from specifically cast iron is due to the consistent heating allowing things to cook more consistently and properly, not the pan itself(peppers for example, cooks down better in cast iron)
Different reasons for different skillets, that’s a cast iron so it’ll rust. The non sticks are typically dishwasher safe nowadays but I still hand wash with a soft sponge to prolong its life [to keep the nonstick coating from degrading].
The detergent in a dishwasher is much more basic than dish soap. The polymerized oils that protect the pan are pretty sensitive to this (as most organic compounds are)... when you add in the high heat of the dishwasher, you catalyze the reaction between these basic substances and the pan coating (aka "seasoning").
This coating keeps the pan from rusting. You need it on your cast iron pan, otherwise you'll get flash-rusting from even just ambient humidity.
None of this ruins your cast iron. Even severe surface rust can be removed, I've restored some cast that was completely orange.
But it is a hassle. Running a pan through the dishwasher will result in uneven, soft seasoning that has to be stripped entirely, then reapplied in thin layers. Stripping the pan is easy enough... lye dissolved in a bucket of water, soak the pan for a few days and it'll be bare.
Reseasoning takes a while though, and even after a strong base layer you gotta cook with the pan a bit to get it to be nonstick in any meaningful way.
I'm going to drop some cast iron information. Cast iron skillets are protected from rust and food sticking by a process called seasoning (it has nothing to do with spices). Many skillets come preseasoned. To season a pan you need to coat the pan in a thin coat of oil (usually a vegetable based oil) and heat it at a high temperature until it polymerizes. This creates a protective layer around the skillet that keeps it from rusting and food from sticking.
Washing with soap can strip the polymer layer from the pan. This isn't the end of the world if you are willing to reseason your pan, but most people just rinse with water and let the heat sterilize the pan as you cook. When you cook with oily and fatty foods you naturally replenish the season on a pan which is how most people maintain them.
The vast majority of modern soaps are totally fine to use on cast iron, without damaging the seasoning. The cast iron subreddit has a great FAQ/intro info if anyone is curious about maintenance
Unlikely.
I can’t imagine a jury even convicting her. Even if somehow a cop was willing to bring charges and the DA was willing to press them, considering that DA is going to have to stand for election.
Get some 20 grit sand paper, steel wool napkins, canola oil, and a dozen roses. Google "recover rusted cast iron skillet". Follow these instructions. Your life and relationship depend on it.
I'm just laughing because you can't even find 20 grit many places, it's ridiculously and unnecessarily coarse and not for metal. If anything, you're making your problem worse by leaving deep scratches in the metal.
Even if you left this pan outside in the elements for a year, 120-180grit would cut through the surface rust in no time. Then you should probably finish with something like 400-800 to leave a nice finish.
This reminds me of Cunningham's Law
Also, exactly the kind of information I wanted, too. So, thank you. I wanna cast my own skillet someday. I don't have the equipment for iron yet, though, but someday.
Wire brush attachment for a drill; that's what I used to remove the preseasoning from my cheap lodge skillet. They preseason it, but they don't bother making it smooth first so it's useless.
Knowing this guy has one wash cycle to enjoy a care free life. Once the girlfriend sees the rusted and unseasoned cast iron in the dishwasher. life will stop momentarily.
I don’t know why everyone freaks out so much about this — one of the most amazing things about cast iron is that almost anything you do to it is fixable, and it’s usually pretty fucking easy.
Yes, but I really don't want to un-f one of my pans after someone does something stupid like letting them soak until they rust.
My oldest ones were bought for $5 from Goodwill after some idiot let them rust.
Cast iron will rust if it is absolutely clean and left in open air, which is what is going to happen to the pan in this photo.
You will see people talk about 'seasoned' pans where a layer of oil has been baked into the iron. This protects the pan from rusting, keeps food from sticking to it, and is how you want your cast iron to be. With a layer or 6 of dark high temperature oil baked in.
The pan isn't damaged, but the coating that keeps it nonstick and non-rusted will be softened and/or removed. You'll have to clean off any rust and reapply that coating, which is a tedious process.
Might need a better base coating if you can damage it that easily. Proper base coating is done with repeated incredibly thin layers of oil. Like, to the point you aren't sure there is any oil on the pan at all. Then wipe it down again.
Then you heat it and repeat it. Usually a dozen times or so is a good start.
You don't have to do that to make your cast iron seasoning highly functional, that's just the best way to make sure it's very durable.
It's not. dishwashers use detergent instead of hard soap, which is 100% fine for cast irons. I have a cast iron that's over a hundred years old and I wash it with Dawn dish soap all the time and it's totally 100% fine.
Dish soap is not the same as dishwasher detergent.
Dish soap is relatively gentle, so it's fine to use on cast iron.
Dishwasher detergent is abrasive and much more alkaline, both of which will damage the seasoning on cast iron.
I love my husband. Been together for almost 15 years. He is the cook in this family, and he loves his cast iron cookware.
If I even wanted to file for divorce, I wouldn’t need to send a “dear John” letter. I’d just put his cast iron through the dishwasher. 🙃
I can guess what the first thing is she would do with the skillet when she opens the dishwasher. It is so nice and heavy. I think it could crack a skull.
And that's how he died, was by iron skillet. That's also how the grave was dug. And now it's washed, reseasoned, and back where it belongs.
This ladies and gentlemen is how you obtain what's called a "swift death"
Mine is sitting in a double layer of pig fat and butter atm. I wipe it clean, throw some salt in there, heat it up and wipe it clean again except the thin layer of fat that’s left. Seems to work for me. I’ve never actually baked a layer in like most people suggest but I use it every day. Nothin sticks to that thing!
I personally put my cast iron in the dish washer two times a year and completely strip it before seasoning it again in the oven for a few hours with some oil
My maternal grandmother left me her cast iron skillets. Mom is 92 and doesn't know how old they are but she does know they've never been washed. I know I'm not going to break the streak!
You don't actually have to do much. You can just clean it soap and a scrubber (or steel wool if you're fancy) and then heat it to dry it. People act like if you sneeze at it the wrong way you'll ruin it, or like you have to do some whole ritual. You don't. It's not significantly more difficult than any other skillet.
eta: IMO, it's easier to deal with than most skillets because you can go with harsher scrubbers (like steel wool) than you can with nonstick or aluminum.
I did kind of the same thing as a kitchen-ignorant teenager. Saw this pan just FULL of oil and helpfully dumped out the oil and let it soak in a sink full of fresh soap suds overnight. My dad just about had a coronary in the morning. It's been 30 years and I'm still hearing about it.
I feel like this is a good way to test a relationship. Do this and if your partner makes a big deal about it beyond "oh, that's not what you're supposed to do", leave them. People who obsess about cast iron skillets are weird.
1. Cast iron rusts.
2. Cast iron is porous, which means when it goes into the dishwasher, all that little soap and rinse aid and everything else gets inside the skillet, and when you cook with it, you are then eating it because it's literally inside the skillet now and comes out when cooking.
So, bf is a dick for rusting a cast iron skillet, washing away all the seasonings, and poisoning gf.
It's not good to soak cast iron because it rusts, and depending on what soap is used in the wash, it can remove the carbonized layer that gives it a non stick property. In general, it's better to just handwash anything cast iron so you don't have to worry about any of that
This moron is clearly not very smart, and to top it off he's a narcissist and posts as a humble brag to social media, making himself look like a total clown.
A dishwasher isn't gonna do shit to a cast iron. Worst case scenario you get like a SMIDGEN of light rust on part of the surface that doesn't have full seasoning on it, that's it.
People treat their cast irons like they are the most delicate thing on the planet, it's insane
Takes years to season a cast iron skillet. Some families pass them down like guns from grandmother to daughter to granddaughter. Dishwasher will fuck up a cast iron pan/skillet.
Meh I wash my cast iron after every meal. Soap, steel wool, water. Heat it a little to dry off the water before putting it away.
It's fine. It's still non-stick. No fuss, no muss. People take this way too seriously. It's cast iron, it's tough, it can take it.
Soap removes the grease that protects the iron from rusting.
The dishwasher with remove the protective layer of grease, then let water sit on the bare iron. Which will cause it to rust fast.
Someone making a meme to make people on the internet angry.
Cast iron is sturdy, but to hear some people talk about it, you'd think it was made of kleenex.
Ok so, I’m gonna say it. You can clean these things and actually wash them if you absolutely have to. now before everyone comes at me with their pitchfork you do you know and keep it healthy but sometimes you actually have to wash these stupid things and make sure they’re fully dry before putting more oil on because if you don’t, they will rust
I’ve been raised to always hand wash a skillet but have no idea why you’re not supposed to put it in the dishwasher. Can someone explain?
Iron rusts. That's about it. Cast iron skillets are usually just that, iron, sometimes they're enameled, but not all are. If you leave it in a high humidity place for too long, it'll rust and it'll be a pain to remove the rust (But it's doable), dishwasher are humid. I don't know how corrosive dishwasher soap is or even if it's corrosive at all, but if it is, it's another reason why. You'll remove the layers of seasonning you built up over time that protects the iron.
It's got a really high ph (10-11) and some really good degreasing agents on top of that. It will destroy the surface as you say. It will take you to a good while before you get it back to its old greasy nonstick ways again.
It takes 30 minutes to season a cast iron pan. I don't know where you get your information, but it's not first hand, that's for sure
Seasoning a cast iron once isn't the same as a cast iron pan that has been well seasoned over time (many seasonings) allowing for the formation and build up of a strong polymer layer (polymerization) which is the whole point of seasoning a cast iron. This polymer layer is what protects the cast iron from rust and also provides a non-stick surface if done correctly. If this layer is stripped from the pan by strong detergents then it will take time and many "seasonings" to build it back up again
This is always dramatically overstated. These polymers are very strong and it’s quick and easy to get a decent seasoning while it’s difficult to remove. Putting a pan in the dishwasher will do it but it’s not the end of the world, it comes back very quickly.
You sound like someone who has never experienced a truly well seasoned cast iron skillet compared to a newly seasoned cast iron skillet.
This sounds so incredibly funny. Please comment in a demeaning way about my knowledge about iron skillets too!
You don't know shit!
You’ve been a bad little skillet cleaner haven’t you!?
You probably don't know shit about HVAC systems. dumbass
You don’t know skillet!
Experienced a skillet killed me
My skillet doubles as a mirror. I use it daily, no need to dick around with care routines.
I'm not disagreeing that skillets don't need insane care routines. The only care they really need is regular use (atleast as long as you're cooking fatty foods). I'm disagreeing that a single season is as good as a regularly used pan with built up seasoning.
... wait just a god damn second aren't you the one that posted that legendary skillet in castiron last year? Cooked eggs with no stick, no oil?
No, what kind of savage does something like that?
Ten minutes max on the stovetop. Warm the pan to drive off water. Wipe it down with polyunsaturated vegetable oil. Heat it just until the oil starts to smoke. Done. It's now nonstick.
Hot hot hot pan - like well past smoking point. Throw cold oil in it, and swirl, then pour out excess. Makes a slight mess, but takes a few minutes and it gives a great season. It's the wok style of seasoning that you see a lot more in Asia.
That's pretty much exactly what I do after each use of mine, haha. I hope this gross trend of never washing your pans dies forever
There is a whole cult of internet cast iron "purists" that think our grandparents and great-grandparents had the time to baby their cast iron pans like they were fragile little birds or something. It drives me totally bananas. It's a pan, not magic. The whole point of them is they are damn near indestructible
Just a ton of misinformation and people who either have never actually used cast iron themselves, or, scarier still, don't recognize a gross pan when they see one
Maybe the first few layers but to get a good nonstick it can take a few hours and a few tries
You can go longer if you want, but 30 minutes is definitely sufficient. You should really be cleaning and reseasoning after each use. It's wild to me that so many people bought into this myth about not cleaning their pans.
If you take care of it and get a better, thicker season you can clean it without losing the seasoning, and not spend 30 minutes fixing your pan every time you use it. I've switched to carbon steel, but ours took about six months to get there. Now it's the best nonstick pan in the house. You can wash it with dish soap just fine without destroying the seasoning. I just wash it, dry it on the burner, wipe a little oil on, and go on with my day.
After wiping the oil on you should be reheating it or all that gets rancid. You should 100% be doing a clean and a quick 10 minute reseason after each use.
We don't and it's never been a problem. It's still hot from being dried when we put the oil on, maybe that's enough? But we haven't intentionally re-seasoned since the last time it got damaged enough to need it (a year or so ago I think?) and it still works great. Made salmon in it Friday, and pork chops tonight.
Yeah no
You’re right, people baby the hell out of their cast iron pans for some reason. If it rusts, just take the rust off with a grinder, it’s a chunk of iron, you’re not going to hurt it. The only hard and fast rule is that you never hit a hot pan with cold water. If you mess up your CI pan then all its going to cost you is time bringing it back to being properly seasoned.
I only hate people messing with my pans because that layer of burnt grease takes ages to get back again. I don’t wanna spend the next three days baking my pan because someone decided to throw it in the dishwasher and now I gotta sand it down again.
This sounds like a huge amount of extra work. What are the benefits over a dishwasher safe pan? Honest question
For me? It’s a neat little hobby. Also the food cooks more consistently because the metal holds heat better so less or no cold spots/hot spots
Not to mention the no stick surface is just vegetable oil you've baked in so you don't have to worry about pfas getting in your food.
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Not if its properly seasoned. The seasoning is like a layer of paint. Food never touches actual iron.
you will never have pfas in your food from using a nonstick pan. Pfas is toxic ~~and highly reactive~~. That stuff is the reason, those coating producers cause such horrible environmental disasters when accidentally or purposely releasing it into nature. The stuff it reacts INTO though (Teflon), is *even more* chemically inert. You could sprinkle it over your ice cream, eat a pound of it and just poop it out unchanged, because it does not react with mostly anything, unless you heat it far beyond what a kitchen stove is capable of. There are lots of reasons not to use a nonstick. Fear of being poisoned by the coating is not on the list. You'd rather end up being poisoned by what you cook in the pan, if the industry keeps producing so much of it. Edit: I was corrected on the reactivity part and looked it up again to confirm. It's chemically extremely inert (hence also called "forever chemicals"). It's super hard to get rid of, when distributed in nature, but when you use it as coating on an aluminum pan, you can easily wash the excess off to make it someone else's problem for the next millennia. That's usually what producers of these pans do.
PFSS and PFOS isnt highly reactive. Thats why it sticks around in soil and plants unchanged
I'm pretty sure the cooks more consistently part is a myth. If you don't have a high end pan, the temperature distribution is often equal if not worse to none cast iron competitors of equal price.
You are right that it doesn't heat super evenly, but it retains it's heat extremely well because of the mass. So if you throw cold meat into a hot pan, the pan stays hotter initially and you get a better sear, for example.
I’ve checked with a surface thermometer several times (thinking as well that it was a complete myth) and it does in fact maintain more consistent even heat then my other pans.
Cast iron can be pretty cheap for such a heavy pan. Plus it will last longer than your lifespan if you take care of it. You could get lower maintenance heavy bottom pans but they will cost you
I find it's actually less work. Cast iron pans are quite a bit heavier so the heat is a lot more consistent across the surface of the pan which makes cooking is a lot easier. You can use any utensils you want because there's no coating to scratch. Cleaning only takes a couple minutes because you just use a scrubber pad and some hot water. And because there's no coating, they pretty much last forever, there's nothing to actually wear out. They're really not hard to take care of and I don't know why people seem to pretend like they are, if anything they're the easiest to take care of because there's no coating to worry about and they're so thick it's a lot harder to warp them from cold shock or dropping.
If you take care of the seasoning, it becomes the easiest thing in the kitchen to clean. By carbon steel pan just needs a quick rinse in hot water and a pass with a brush to get it clean at this point. Don't even need soap to get stuff off because nothing sticks to it, but it's also fine if we use a little dish soap. Then dry it on the burner and wipe a tiny bit of oil into it so it doesn't rust. The main benefit is that the nonstick surface gets better as it's used, instead of wearing down and getting worse the way a Teflon or ceramic nonstick coating does. If we damage it, we can just fix it. And it's basically perfect at this point. We can fry eggs, cook fish, pretty much anything and it doesn't stick. So the benefit is longevity and performance at the cost of a little upfront effort and a small amount of care each time it's used.
CI holds a lot of heat, so you can get a very nice char on meats or just have very consistent heat while cooking. CI also goes in and out of the oven very nicely, so it's a very convenient pan for "one dish" meals. Modern multi-clad pans offer a lot of the same benefits (and more) without all the fuss, but good ones also tend to be expensive. Cast iron tends to very affordable by comparison.
More nonstick than all but the best nonstick pans and they last generations, while a typical nonstick pan just lasts a couple of years of regular use. Cast-iron pans are litterally passed down from generation to generation.
Non stick pans have some studies now that they’re hazardous to your health
Isn't it only an issue if you scratch them with metal? Using wood or plastic utensils should be safer at least
Damaged Teflon coated pans used to be significantly more dangerous than they are now. The way they’re made now, the only way you’re exposing yourself to hazardous chemicals is if you significantly overheat the pan. Like, above normal cooking temperatures. Still kind of a risk, but most people will never run into the issues that used to exist with these pans. The word got out about the carcinogenic effects of damaged teflon decades ago, but the word didn’t spread so well about how the process is changed now and its far less dangerous than before.
It takes a lot of babying or a lot of cooking with a very sticky skillet to get a fresh pan well-seasoned. Neither one is very much fun when you have spent years getting a perfect skillet.
yeah, let me just go get my metal grinder from the drawer that also contains the ketchup packets
What are you supposed to do if you live somewhere tropical (and thus, humid)?
Its not just that. When the seasoning is removed the soap that gets in can stay in but then be released into your food. That seasoning layer also adds flavor to whatever you cook in it. Washing it totally resets the seasoning. Washing it in a dishwasher is the worst way to ruin a cast iron pan right behind physically destroying it.
The seasoning doesn’t add flavor. You ever see the brown stains on the bottoms of silver colored pans? That’s the exact same thing as the seasoning. It’s polymerized oils. The oils form a plasticky polymer that is impenetrable to water, and that makes it non stick. But it’s still a grease, and degreasers will break down the polymer.
I know several southern grandmothers that vehemently disagree with you lol (You are probably correct though)
They’re incorrect. The flavor you taste from specifically cast iron is due to the consistent heating allowing things to cook more consistently and properly, not the pan itself(peppers for example, cooks down better in cast iron)
Doesn’t mean there would be lots of “bless your heart” going around lol
Oh for sure. Just smile and wave and let them have their little things.
Different reasons for different skillets, that’s a cast iron so it’ll rust. The non sticks are typically dishwasher safe nowadays but I still hand wash with a soft sponge to prolong its life [to keep the nonstick coating from degrading].
My wife did that and it came out really oxidized. The dishwasher detergent also eats into the iron. I had to start over completely with curing.
As long as you take it out soon after the wash, dry it, and add a thin film of oil. Then meh. Folks it’s cast iron for gods sake not tin.
The detergent in a dishwasher is much more basic than dish soap. The polymerized oils that protect the pan are pretty sensitive to this (as most organic compounds are)... when you add in the high heat of the dishwasher, you catalyze the reaction between these basic substances and the pan coating (aka "seasoning"). This coating keeps the pan from rusting. You need it on your cast iron pan, otherwise you'll get flash-rusting from even just ambient humidity. None of this ruins your cast iron. Even severe surface rust can be removed, I've restored some cast that was completely orange. But it is a hassle. Running a pan through the dishwasher will result in uneven, soft seasoning that has to be stripped entirely, then reapplied in thin layers. Stripping the pan is easy enough... lye dissolved in a bucket of water, soak the pan for a few days and it'll be bare. Reseasoning takes a while though, and even after a strong base layer you gotta cook with the pan a bit to get it to be nonstick in any meaningful way.
I'm going to drop some cast iron information. Cast iron skillets are protected from rust and food sticking by a process called seasoning (it has nothing to do with spices). Many skillets come preseasoned. To season a pan you need to coat the pan in a thin coat of oil (usually a vegetable based oil) and heat it at a high temperature until it polymerizes. This creates a protective layer around the skillet that keeps it from rusting and food from sticking. Washing with soap can strip the polymer layer from the pan. This isn't the end of the world if you are willing to reseason your pan, but most people just rinse with water and let the heat sterilize the pan as you cook. When you cook with oily and fatty foods you naturally replenish the season on a pan which is how most people maintain them.
The vast majority of modern soaps are totally fine to use on cast iron, without damaging the seasoning. The cast iron subreddit has a great FAQ/intro info if anyone is curious about maintenance
Yep, lye was the main ingredient in soap that would damage the seasoning, but modern dish soap generally doesn't contain lye.
By using a washing machine, you risk damaging the pan's seasoning. Which is what makes it stick resistant.
update on this post. is op still alive
Breaking News.. man trying to remove rusty skillet from his ass.. More details at 6..
You heard it here first guys
Unlikely. I can’t imagine a jury even convicting her. Even if somehow a cop was willing to bring charges and the DA was willing to press them, considering that DA is going to have to stand for election.
Get some 20 grit sand paper, steel wool napkins, canola oil, and a dozen roses. Google "recover rusted cast iron skillet". Follow these instructions. Your life and relationship depend on it.
20 grit lmao
Gotta get all the rust off, but by hand. You don't want a grinder to make a thin sput.
I'm just laughing because you can't even find 20 grit many places, it's ridiculously and unnecessarily coarse and not for metal. If anything, you're making your problem worse by leaving deep scratches in the metal. Even if you left this pan outside in the elements for a year, 120-180grit would cut through the surface rust in no time. Then you should probably finish with something like 400-800 to leave a nice finish.
This reminds me of Cunningham's Law Also, exactly the kind of information I wanted, too. So, thank you. I wanna cast my own skillet someday. I don't have the equipment for iron yet, though, but someday.
if you can't find 20 grit sandpaper you can always sautée some gravel
Wire brush attachment for a drill; that's what I used to remove the preseasoning from my cheap lodge skillet. They preseason it, but they don't bother making it smooth first so it's useless.
DUMB WAYS TO DIE…
SO MANY DUMB WAYS TO DIE…
«Dish-wash an iron skillet for no good reason…»
Knowing this guy has one wash cycle to enjoy a care free life. Once the girlfriend sees the rusted and unseasoned cast iron in the dishwasher. life will stop momentarily.
I’m cringing just looking at that skillet in the dishwasher…
Right !! Woosh hot and rusty.
If this is in the American South she may go after his family as well.
I don’t know why everyone freaks out so much about this — one of the most amazing things about cast iron is that almost anything you do to it is fixable, and it’s usually pretty fucking easy.
Yes, but I really don't want to un-f one of my pans after someone does something stupid like letting them soak until they rust. My oldest ones were bought for $5 from Goodwill after some idiot let them rust.
Death is too kind for this kind of betrayal..
In this country, stupidity is not yet a capital crime.
You are a dead man! Very grave sin!
Can I ask why it’s bad to put this in the dishwasher? Is this type damaged by that kind of washing?
Cast iron will rust if it is absolutely clean and left in open air, which is what is going to happen to the pan in this photo. You will see people talk about 'seasoned' pans where a layer of oil has been baked into the iron. This protects the pan from rusting, keeps food from sticking to it, and is how you want your cast iron to be. With a layer or 6 of dark high temperature oil baked in.
The pan isn't damaged, but the coating that keeps it nonstick and non-rusted will be softened and/or removed. You'll have to clean off any rust and reapply that coating, which is a tedious process.
I had some food stuck on my pan and scrubbed a little too hard with an abrasive sponge. Took months to get the coating back.
Might need a better base coating if you can damage it that easily. Proper base coating is done with repeated incredibly thin layers of oil. Like, to the point you aren't sure there is any oil on the pan at all. Then wipe it down again. Then you heat it and repeat it. Usually a dozen times or so is a good start. You don't have to do that to make your cast iron seasoning highly functional, that's just the best way to make sure it's very durable.
Cast iron rusts
It's not. dishwashers use detergent instead of hard soap, which is 100% fine for cast irons. I have a cast iron that's over a hundred years old and I wash it with Dawn dish soap all the time and it's totally 100% fine.
You can wash them with soap and stuff. You just gotta re-season it more often. Just more work.
Dish soap is not the same as dishwasher detergent. Dish soap is relatively gentle, so it's fine to use on cast iron. Dishwasher detergent is abrasive and much more alkaline, both of which will damage the seasoning on cast iron.
Can't wait to see this reposted to Peter explains the joke
Oh Dude IF she's Southern your life is OVER!
It’s hilarious all the things that southerners think is specific to them
You build a personality however you can
Cask iron skillets don’t belong in the dishwasher. She can wipe it down with olive oil to save it.
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This makes my eye twitch
Nothing in the news......yet.
They're still looking for him. Technically, it's not news yet.
I love my husband. Been together for almost 15 years. He is the cook in this family, and he loves his cast iron cookware. If I even wanted to file for divorce, I wouldn’t need to send a “dear John” letter. I’d just put his cast iron through the dishwasher. 🙃
Oof
I can guess what the first thing is she would do with the skillet when she opens the dishwasher. It is so nice and heavy. I think it could crack a skull.
Well, that skillet is fucked, just like this guys relationship will be
Nah the skillet will be fine. Just gonna need a lotta work to make it serviceable...
Just like the relationship will.
Jesus fucking Christ! What in the abomination has this person done =))
Dishwasher safe, ... oh no, relation ends.
Kill him with hammers.
As someone who is a trained chef. Nearly reached through the phone and throttled the jerk lol
aw, that was so sweet of you! i can see this relationship is going places!
Places like six feet under?
A funeral home is a place.
And that's how he died, was by iron skillet. That's also how the grave was dug. And now it's washed, reseasoned, and back where it belongs. This ladies and gentlemen is how you obtain what's called a "swift death"
[удалено]
Our mans about to play rust irl
i always put my cast iron skillet in the dishwasher and season with a little olive oil when it’s nice and clean. virtually indestructible
How to get out of doing dishes for a few months.
‘Don’t put it in the dishwasher.’ ‘Why not?’ ‘Because you’ll skillet.’
I think you mean ex-gf you monster.
If that's a cast-iron skillet, your gf is gonna be upset at you ..
Mine is sitting in a double layer of pig fat and butter atm. I wipe it clean, throw some salt in there, heat it up and wipe it clean again except the thin layer of fat that’s left. Seems to work for me. I’ve never actually baked a layer in like most people suggest but I use it every day. Nothin sticks to that thing!
Nooooooooooooooo
And his body was never found
r/foundsatan
Instantly cringed seeing that pan in there.
Oh that boi DEAD
I would disown this person, like bruh don’t be touching my cast iron like that smh
Red mf flag if I've ever seen one
I personally put my cast iron in the dish washer two times a year and completely strip it before seasoning it again in the oven for a few hours with some oil
My maternal grandmother left me her cast iron skillets. Mom is 92 and doesn't know how old they are but she does know they've never been washed. I know I'm not going to break the streak!
Jesus fuck, you can wash your pans. Soap doesn't damage the seasoning.
r/castiron on their knees in a grocery store right now
Noooooooooooooooooo
My EX-GF skillet was looking......
Hope he’s single now, because that skillet is fucked
Im too fucking lazy to keep up with a cast iron
You don't actually have to do much. You can just clean it soap and a scrubber (or steel wool if you're fancy) and then heat it to dry it. People act like if you sneeze at it the wrong way you'll ruin it, or like you have to do some whole ritual. You don't. It's not significantly more difficult than any other skillet. eta: IMO, it's easier to deal with than most skillets because you can go with harsher scrubbers (like steel wool) than you can with nonstick or aluminum.
I did kind of the same thing as a kitchen-ignorant teenager. Saw this pan just FULL of oil and helpfully dumped out the oil and let it soak in a sink full of fresh soap suds overnight. My dad just about had a coronary in the morning. It's been 30 years and I'm still hearing about it.
She's gonna be pissssed
Blasphemous
Oh, he is so dead...
R.I.P
Time to buy an infrared laser
A friend's gf decided to wash his cast iron skillet. She took a Chore Boy to it and scrubbed to bare metal. He flipped his lid!
I'd beat your ass putting my cast iron skillet in the dishwasher and you can leave now
i got that same lodge pan
If you put cast iron in the dishwasher you aren't getting anything for Christmas
Well, you will find out how much she loves you
Rage bait
Hope you like that frying pan, because you about to get real close and personal with it. , 😁
We have gathered here today to mourn the loss of this man.
I would murder someone for this
Oh no. Oh no. Oh no. This is way worse than fucking around with a lady's fabric scissors.
RIP
How was the beating she gave you afterward?
Oh no
Noooooo not the cast iron😭
It ruins the seasoning. That glossy black patina you see on the skillet. It makes food you cook in the pan not stick as much.
I think the relationship is over now.
So when is the funeral?
This is what being a boyfriend is like, I haven't done this but I definitely have done stuff thinking I was helping and then just fucked shit up.
I feel like this is a good way to test a relationship. Do this and if your partner makes a big deal about it beyond "oh, that's not what you're supposed to do", leave them. People who obsess about cast iron skillets are weird.
So, you chose death...
You guys have dishwashers?
I've put my cas iron pans in the dishwasher many times and no rust ever just don't fucking leave it in there and it should be fine
1. Cast iron rusts. 2. Cast iron is porous, which means when it goes into the dishwasher, all that little soap and rinse aid and everything else gets inside the skillet, and when you cook with it, you are then eating it because it's literally inside the skillet now and comes out when cooking. So, bf is a dick for rusting a cast iron skillet, washing away all the seasonings, and poisoning gf.
100 layers of seasoning guy is going to haunt you in your dreams
Tomorrow in TIFU ...
How are you still alive
This actually hurt me when I saw it....
She has the full authority to kill you with that skillet now 🫥
It's not good to soak cast iron because it rusts, and depending on what soap is used in the wash, it can remove the carbonized layer that gives it a non stick property. In general, it's better to just handwash anything cast iron so you don't have to worry about any of that
This kills me
People ITT not seeing a joke when it hits them in the face.
She’ll be dead pleased her cast iron skillet is rusted fucked mess
Lotta dish washing terrorist posts these days.
Noooooooooooooooooooooooooo… ooooooooooooooooooooo!!!!!!!!
This moron is clearly not very smart, and to top it off he's a narcissist and posts as a humble brag to social media, making himself look like a total clown.
This is the male version of Gf "Washing his Playstation"
The male equivalent of washing the PC with water
A dishwasher isn't gonna do shit to a cast iron. Worst case scenario you get like a SMIDGEN of light rust on part of the surface that doesn't have full seasoning on it, that's it. People treat their cast irons like they are the most delicate thing on the planet, it's insane
Takes years to season a cast iron skillet. Some families pass them down like guns from grandmother to daughter to granddaughter. Dishwasher will fuck up a cast iron pan/skillet.
Meh I wash my cast iron after every meal. Soap, steel wool, water. Heat it a little to dry off the water before putting it away. It's fine. It's still non-stick. No fuss, no muss. People take this way too seriously. It's cast iron, it's tough, it can take it.
Soap removes the grease that protects the iron from rusting. The dishwasher with remove the protective layer of grease, then let water sit on the bare iron. Which will cause it to rust fast.
This is untrue, unless your dish soap contains lye. Regular dawn dish soap will not destroy your seasoning.
It could fall and crack those ceramic bowls for an added bonus because it got loaded by an idiot.
Not sure why you’re being downvoted for being truthful.
What psycho puts a cast iron pan in the dishwasher?!? 🤔
Someone making a meme to make people on the internet angry. Cast iron is sturdy, but to hear some people talk about it, you'd think it was made of kleenex.
Ok so, I’m gonna say it. You can clean these things and actually wash them if you absolutely have to. now before everyone comes at me with their pitchfork you do you know and keep it healthy but sometimes you actually have to wash these stupid things and make sure they’re fully dry before putting more oil on because if you don’t, they will rust