memes

Seasoning is a polymer which gives it very strong resistance, which is not going to breakdown just with one dishwasher wash.

The seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking (oleophilic).

The protective layer itself is not very susceptible to soaps, and many users do briefly use detergents and soaps.[28]

Unless you are dish washing it everyday and refuse to dry/reseason it, you will be fine.

However, cast iron is very prone to rust, and the protective layer may have pinholes, so soaking for long periods is contraindicated as the layer may start to flake off.

https://en.m.wikipedia.org/wiki/Seasoning_(cookware)

I mean, as long as it's your cast iron skillet.

It's going to be a good day.

You... hate cast iron? Of all things people could hate, cast iron is the choice here. Mmaight.

I see someone has chosen violence today

It's your expensive quality cookware, if you want to ruin it I can't do anything about it.

Whispers gently to well seasoned dutch oven

Shh, it's okay, the bad man can't hurt you.

Setting off the pan nerds should be listed as a war crime by the Geneva Convention.

/s I am indeed unreasonably mad.

Not that you put the cast iron in the dishwasher (enjoy your rust), but the fact that you can actually fit the pan in your dishwasher. I recently spent $350 on a portable dishwasher and your iron skillet is bigger than that. I bought that thing to NOT have to scrub dishes. Thanks for reminding me that I STILL have to scrub pots and pans!

Fuck you. >:(🖕

I'm loving all the superstition in this thread.

Gets angry over the fact that you have a dishwasher

¯\(ツ)/¯ wouldn't kill it. Just scrub any flakes off and re-season. The abuse they can take is almost unreasonable.

even putting it on the top rack, instead of the bottom where the pots go. Masterfull attention to detail in trolling.

You have to be like at least 50 to get mad over some pan

Unseasonably mad

What weirdo takes a picture of their dirty dishes and posts it to the Internet? I'm unreasonably angry, mission accomplished.

Cooking has been a hobby of mine for decades now. I have gone through a lot of phases in cooking, especially early on.

I have used cast iron, carbon steel, stainless steel, and a dubious flirtation with all aluminum.

16 years on now and this is what I reach for 100% of the time:

Skillet/sautee: cladded stainless. Both standard side and high sided.

Dutch Oven: Enameled cast iron.

Pots Pans: Cladded stainless steel. For smaller 1qt to 2qt I like All Clads D5 for its heat retention. Larger than that I like the D3 for its lighter weight

Grill Pan: cast iron. Hate the excessive weight though

Non-stick: Ceramic coated aluminum. What ever Americas Test Kitchen recommends that year. I consider these disposable items. I stopped using TEFLON a long time ago.

I used cast iron skillets for several years. I found them to be finicky. Heat retention was stupidly high and that's not always a good thing. Excessively heavy and god forbid you attempt any sort of tomato based sauce or anything acidic for that matter. Circumstances forced me to use stainless steel and I just found it matches my needs in a kitchen much better than cast iron. It gets used, it gets cleaned and I put it away. No having to have the vaginal juices of a thousand virgins on hand to make sure it doesn't destroy the next egg I try to cook.

I consider cast iron skillets like safety razors. They had their day, but continue on because of a dedicated set of die hard users. Nothing wrong with that, just not my thing.

The above goes for carbon steel as well, although it usually isn't nearly as heavy.

It’s insane to me that people don’t wash them and call it seasoning.

It’s apparently a different story when someone seasons their underwear.

I use the washer and then let it sit wet over night to bring out its natural paprika seasoning.