Cast-iron pans

SauRoNZA said:
Because you don’t bring soap near it if at all possible and don’t work too hard at getting it super clean either.

My way is to just boil some water in it and let it stand a bit and then use a brush to clean it off. I have one of those with a flat plastic bit on the back which I then use to scrape off really hardcore stuff.

Thing is once it’s seasoned it’s a breeze and residue doesn’t really exist unless you cocked up and ran it too hot.

Which is a mistake people making it turning it hotter than it should.

Cast iron needs time. Put it on medium heat and let it pre-heat for a good five minutes.
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I'll be very honest here: after my initial honeymoon period with my Le Creuset cast iron I got a little lax with not only the washing but also with metal utensils, etc. I haven't seen any negative impact from using a bit of soap from time to time or even a metal spatula. What has stuffed up my seasoning more frequently than anything else is caramelising onions.
 
SlinkyMike said:
I'll be very honest here: after my initial honeymoon period with my Le Creuset cast iron I got a little lax with not only the washing but also with metal utensils, etc. I haven't seen any negative impact from using a bit of soap from time to time or even a metal spatula. What has stuffed up my seasoning more frequently than anything else is caramelising onions.
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Must be quite an old pan if it didn’t come pre-seasoned from the factory. All the ones I’ve bought in the last decade have been dishwasher safe.
 
bwana said:
Must be quite an old pan if it didn’t come pre-seasoned from the factory. All the ones I’ve bought in the last decade have been dishwasher safe.
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Bought it about 20 years ago. It came with the cockamamie "satin black finish" that I later learned was not actually raw cast iron (it's an enamel that they coat it with). I have since put the pan through several lye baths over the years which I assume at this point has destroyed that finish. It seems at least to me to season like actual cast iron now.
 
SlinkyMike said:
I'll be very honest here: after my initial honeymoon period with my Le Creuset cast iron I got a little lax with not only the washing but also with metal utensils, etc. I haven't seen any negative impact from using a bit of soap from time to time or even a metal spatula. What has stuffed up my seasoning more frequently than anything else is caramelising onions.
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Nah with the enamelled variety it’s not such a big deal, I still won’t put it in the dishwasher but I do wash it properly from time to time, especially around the back.

What does caramelising do? I haven’t had any ill effects and do this quite often. Maybe running a bit too hot?

Must say I wish I went LC cast iron from the start instead of my initial flirtations with the professional grade stainless steel stuff which is just so much less versatile and harder to cook with overall.
 
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SauRoNZA said:
I still won’t put it in the dishwasher but I do wash it properly from time to time, especially around the back.
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Why not? You don't have a dishwasher?
 
bwana said:
Must be quite an old pan if it didn’t come pre-seasoned from the factory. All the ones I’ve bought in the last decade have been dishwasher safe.
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There is a very big difference between dishwasher safe (as if it won’t break the thing) and dishwasher recommended.

I have to date not seen a single pan ever recommend using the dishwasher and most telling you to actively avoid it if at all possible.

That includes all brand new Le Creuset hardware, even the nonstick stuff.

Same goes for knives, it’s just not a good idea for longevity.

Sure it gets the job done and makes cleaning easier but it doesn’t mean it’s a good idea.
 
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SauRoNZA said:
I have to date not seen a single pan ever recommend using the dishwasher and most telling you to actively avoid it if at all possible.

That includes all brand new Le Creuset hardware, even the nonstick stuff.
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I'm looking at a brand new pan, in box, that I'm taking over to my mother in the UK next month, and they most certainly do not discourage you from using the dishwasher. They do warn about moisture from an incomplete cycle but thats about it.

EDIT - Online they do say it might, in time, dull the finish.

Cleaning and care​

All pans with integral cast iron, phenolic handles, or stainless steel lid knobs, can be washed in the dishwasher, but constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to complete before opening the door. This will ensure the pans are dried thoroughly.
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bwana said:
Why not? You don't have a dishwasher?
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So take a cast iron and put it in the dishwasher then try cook an egg on it.

Now take another well looked after cast iron that’s not been dishwashered and cook and egg on it.

Night and day.

And the same goes even for genuinely non-stick pans, while they do much better one that is dishwashered is just quite obviously worse. And in fact the dishwasher really damages nonstick over time if you look how hazy it becomes.
 
I've got two, use them almost exclusively, those Megamasters you can buy at Makro, a small one and a medium one. Love them. Once you get used to them you can cook almost anything in them, from carbonara to steak, and they're perfect for finishing a dish in the oven. Very easy to keep clean as well, as long as you use common sense.

They're just heavy, so I'd like to get a carbon steel pan some day.

Edit: What I mean by common sense:
Rinse the pan with hot water after use. I use a soft, non-abrasive sponge and some dishwashing liquid if I have to, but it's usually not necessary.
Dry with a towel, make sure it's completely dry.
That's it.
 
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SauRoNZA said:
So take a cast iron and put it in the dishwasher then try cook an egg on it.

Now take another well looked after cast iron that’s not been dishwashered and cook and egg on it.

Night and day.
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I have both uncoated and coated cast iron pans and you can fry an egg just as easily in one as you can the other. Day or night

EDIT: You don't even cook eggs in yours so what do you have to lose?
SauRoNZA said:
This is my daily driver and I can’t basically do an egg on here as non-stick as can be.
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bwana said:
I'm looking at a brand new pan, in box, that I'm taking over to my mother in the UK next month, and they most certainly do not discourage you from using the dishwasher. They do warn about moisture from an incomplete cycle but thats about it.

EDIT - Online they do say it might, in time, dull the finish.
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I certainly feel it affects performance making it very sticky.

Even my enamel pot will be harder to clean the next time I use it after it’s been in the dishwasher because of that dulling of the seasoned surface.

There definitely was wording in there previously about avoiding the dishwasher and washing by hand if possible, even going so far as to say avoid soap unless absolutely necessary.

Will see if I maybe have one of my older manuals somewhere.
 
SauRoNZA said:
Will see if I maybe have one of my older manuals somewhere.
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That's why I asked SlinkyMike if his was an old pan. Newer pans, newer coatings, newer rules. ;)
 
bwana said:
I have both uncoated and coated cast iron pans and you can fry an egg just as easily in one as you can the other. Day or night

EDIT: You don't even cook eggs in yours so what do you have to lose?
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LOL, damn autocorrect.

How many litres of oil/butter do you use to make it work?

I mean you can cook an egg in anything, it’s how much you leave behind in the pan that matters.

One thing I can say is to this day I’ve never been able to make scrambled eggs in cast iron coated or uncoated without some elbow grease or standing with water for some being required later.
 
bwana said:
That's why I asked SlinkyMike if his was an old pan. Newer pans, newer coatings, newer rules. ;)
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No when I say older I mean like 2-3 years ago. The one I linked earlier in the thread.

Le Creuset haven’t changed their signature range coatings since it’s existed as far as I know, so his should be the same as any modern one.

The only thing that’s been updated is their toughened nonstick stuff.
 
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