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Perpetual stew vibes
(slrpnk.net)
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this post was submitted on 02 Aug 2025
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If you use regular dish soap (i.e. dawn), you most certainly can (and should) wash it. However, the trick is that you absolutely must dry it, put a light coat of oil, and then bake it to keep it from rusting. I preheat the oven to 450°F and then turn off the oven, and let the pan sit until it’s cool enough to the touch to put away.
You don't necessarily need to do that every time. The thing about cast iron is that even if you actually "ruin" it, you can just redo the seasoning.
So it's fine to be a little lazy about it. The one thing you want to avoid is rust, as you mentioned. I wash mine with a tiny amount of soap involved and most of the time I just dry them off with a paper towel. If I put on a coat of oil, I leave the pan on the induction stove for a bit, with the stove timer on. Easier than the oven.
Only if the seasoning looks like it might need a couple more layers, do I go the oven route.
Yes to oil and stove.
Totally forgot about the stove timer thanks!