this post was submitted on 30 Oct 2024
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A new cast iron pan should be washed with soap and water. They’re usually coated with something you don’t want to be eating to keep them from rusting from the factory to your home. You scrub that off and then season it.
Huh, good to know - I've only ever used old ones. They always clean off pretty easy with just water and a firm dish brush.
After Googling a bit, it turns out dish soaps were much more powerful in the past, which is why old people always say not to use dish soap in a pan. Newer soaps are generally milder and won't damage the seasoning. It never occurred to me to question it. Thanks!
I'll probably keep going without soap though, but it's nice to know I can be a little less fanatic about it. :)