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Why can't you use soap on cast iron?

It just seems a bit gross to never be able to really cleanse it- I know about oiling and wiping dry. Also, I have a new copper cooking pan that I used once, and it's now kind of rainbowed/dirty looking. How does one use copper cookware so it remains attractive?

legomyland asked in House & Home about 1 year ago | Report

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6 Answers

  • Skull_pumpkin_small
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    1) Soap damages the seasoning that makes the pan nonstick. If you really want to use soap every once in a while, you can and then re-season, but the pan will work best if you don't. If I get something sticky in a pan that salt won't scrub off, I boil a bit of water in it and scrub with salt, then re-season. I do this as rarely as possible.
    2) Try copper polish.

    CleverScreenName answered in House & Home about 1 year ago | Report
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    You know, I think the no-soap rule is actually a myth.

     

    From what I've read of this guy, he's usually very diligent in his research:

    http://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html

     

    From the comments of that page:

    "That's a myth, probably a hangover from when soaps used to contain lye and powerful detergents that would pit the metal. Modern soaps are very gentle, and designed to attack only grease, not the polymer build-up on a good cast iron pan. That said, it's best to avoid it in the early stages of building up your seasoning, but even then, if you need a little, it's not the end of the world as long as you carefully dry, heat, and re-oil your pan with each use."

    Jason answered in House & Home about 1 year ago | Report
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  • Icon_small
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    CleverScreenName is correct about the seasoning. I wouldn't worry about cleanliness as far as germs go. Just scrub well enough to remove food particles. The heat during cooking should kill off any residual germs.

    keshmeshi answered in House & Home about 1 year ago | Report
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  • 2008_0522stuff0016_small
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    If you really like the feel of copper for cooking but not the upkeep, try getting a clad pan--All-Clad is the brand most familiar. The copper layer is sandwiched between two pieces of stainless steel so you get conductivity and durability, plus you can use it on induction cooktops.

    And CSN is on the money about the cast iron. Again, though, if you don't like the idea of never cleaning it with soap, get a piece of Le Creuset (spendy) or other enameled cast iron. It isn't quite as non-stick as regular, nor will it add iron to your food, but it's virtually indestructible and otherwise very much like plain cast iron. Plus it's pretty.

    Griffin answered in House & Home about 1 year ago | Report
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  • Images_small
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    Maybe this is already common knowledge so sorry if I am boring anyone here.

    I think that some of what may cause this confusion is that pans that claim to come already seasoned usually have very minimal if any seasoning on them. You achieve a season but rubbing oil in the pan and baking it at a high temperature for about a hour several time until this is a hard, shiny layer of grease on the pan. This seasoning should be as effective as a fine non-stick coating and should last quite a while as long as you don't use soap or heat the pan empty at an extremely high temperate.

    The reason that I mention this is because I didn't realize for many years what a proper seasoning was so it seemed fine to use soap on the skillet but now I realize that this breaks down the seasoning.

    I also feel very Gosford park for having written this.

    bikechef answered in House & Home about 1 year ago | Report
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    soap is good to use on a pan. butter is bad...by that i mean salty butter.

    danton steele answered in House & Home about 1 year ago | Report
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