2y ago

How to Season Cast Iron, Clean, Store, and Make It Last Forever

morningchores.com

9 comments

Ad-riddled blogspam, probably written by some AI.
There's literally nothing in this post that isn't better covered by a more reputable site.
Isn't the half-life of iron only in the millions of years range?
I just toss my enameled cast iron in my dishwasher every day, and deal with it being poorly seasoned by seasoning on the fly every time I cook on it. Scrubbing by hand isn’t that much work, but it’s still more than ten times the effort of just throwing it in the machine…
- Does enameled cast iron need seasoning? I thought the enamel took care of that.
  As far as I know, seasoning a cast iron (non-enameled) pan is to create a "non-stick" coating. But since the iron is still exposed, putting it in the dishwasher would make it rust.
  Enameled cookware doesn't fear water in the same way, so what you're doing is probably fine, but I wouldn't recommend for simple cast iron
  
  It benefits from good seasoning yeah, for greater non-stickness. In both cases, the dishwasher gets in the way of longstanding seasoning. But I think it makes sense that the enamel works as a “baseline” seasoning, so even without seasoning at all it’s still passable - which is why I bought one in the first place, to worry less about maintenance.
I'm always surprised that nobody worries about the random long-chain polymers created in the seasoning process which are then released into your food as you cook.
- What are the issues of long-chain polymers? Could you elaborate on that?
- Can you elaborate? It's it bad? It's it a carcinogen? Does it affect the environment like forever chemicals do on non stick pans?
  
  Yes, many long chain polymers are carcinogens. That makes them bad. Long chain polymers are what make commercial non-stick pans non-stick. Note: they are different long chain polymers, but still just a bunch of polymer hydrocarbons because…that’s what makes both of them non-stick.

9 comments