If you just received a cast iron pan for the holidays and aren't sure where to start, we can help.
oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.do? Let it soak in the sink.
Metal is metal, cast iron is cast iron, the new stuff is no different than the old Wagner and Griswold pans from early 20th century that people fetishize.The material may be the same, but the production methods have changed. In the old days, cast iron pans were produced by casting in sand-based molds, then polishing the resulting pebbly surfaces until smooth. Vintage cast iron tends to have a satiny smooth finish.
Acidic food can react with the metal, causing it to leech into your food, giving you an off-flavor and potentially killing you slowly.In a well-seasoned cast iron pan, the food in the pan should only be coming in contact with the layer of polymerized oil in the pan, not the metal itself. So in a perfect world, this should not be a problem. But none of us are perfect and neither are our pans.
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