Thread: Cast Iron Seasoning

Originally Posted by 25/08 IMP

And never clean with a dishwash just scrub and dry out on stove and lightly oil

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If you’ve got it seasoned properly dishwashing liquid won’t do shit to it. It was the older dish soaps with lye that would wreck the seasoning. The dish soap these days is good as gold.

You’re never going to hurt the layer of carbonised oil/fat with a nylon dish brush and dish soap. Just don’t use a metal scourer.
I’ve got a couple Griswold fry pans from the 1940s and regularly use soap. They’re still black and shiney and as non stick as they always were. The older pans were hand poured and finished and the cooking surfaces were polished like glass.