As a professional chef, I use cast iron pans daily. I wash them with soap and water, then dry them over a low flame. People really misunderstand what “seasoning” actually means and why it’s there. In this context, “seasoned” means “conditioned” or “broken in,” not “spiced.” That layer is just polymerized fat, not leftover scraps of meat or aromatics. If rust appears, just scrub it away with a scouring pad and soap, then re-apply the finish. Any special flavor you think you’re getting is just in your head—even with my grandmother’s old pans. The great thing about cast iron is that it’s nearly impossible to break and very forgiving. Being overly precious about it just discourages people from using these great tools.
53 Likes
The only real problem I’ve encountered is letting acidic stuff like watery tomato sauce sit in the pan for several days. Otherwise, I just use soap and water, dry it on the burner, and rub in a little veggie oil using a paper towel.
Every friend who lectured me about destroying my skillet by washing it didn’t actually own one themselves.
I was under the impression that ‘seasoning’ was meant to create a non-stick surface, not to add flavor?
At some point, the internet made “cast iron ownership” a whole identity. Most of that noise comes from people who binge-watch cooking influencers but mostly just order takeout in real life.