These dishwashing and cast iron errors are mythologically destroyed by us. Learn when and how to use dishwashing liquid for your cast-iron frying pan without destroying the pan.
Cast iron frying pans have a cult following ̵
Soap does not wash away spices
To understand this myth, we need to look at what happens when we spice up cast iron. Seasoning a pan is not seasoning food. We do not do it for taste. We do this to create a smooth, non-stick surface.
The seasoning is carried out by polymerization and subsequent charring of cooking fats. Essentially, the molecules in the fat network with the cast iron. This forms a hard coat that is not easy to break or peel off, even with dish soap.
As long as the pan is properly seasoned, dish soap can not hurt it.
That means what you do not want to do is to soak your cast iron (even in clear water without soap) for a long time. About ten minutes to simplify scrubbing will not hurt, but avoid soaking for an hour or soaking overnight.
But it is also not the most effective method of scrubbing your cast iron between your pots and keeping it there. But if you have real food, you have to scrub it. Sure, you could try the rough side of a sponge and some dish soap, but there are better options.
Use coarse kosher salt and a damp sponge to remove most of the dirt. Better yet, order a chain washer. No stuck-on parts will stop chain mail and no, it will not harm your cast iron or spice.
And if you feel better after wiping with a sponge, do it. We promise it will not destroy your pan.