Traditionals and Cast Iron Cookware

cudgee said:
:thumbsup: :thumbsup: :thumbsup:. WILL come in handy for the upcoming festive " SEASON ". :rolleyes::rolleyes::rolleyes::)🎅
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Yes it will. I get called on to make a couple of different dishes this time of year, so some fresh stuff is great. I can see some biscuits and hamburger gravy in my not too distant future as well.
 
I don’t. The closest I get to soap, would be a hot water soak untill food softens.
I try to cook at the lowest temp. to avoid sticking. But, that doesn’t always work either.
My daughters both use soap, making cast part of the dishes. 1 = mine, 1 actually keeps a better surface than mine.
Rescuers use Dawn on baby ducks. I wouldn’t over due it though.
 
osoverride osoverride My favorite cast iron skillet (12” Lodge) is only 3 or so years old. It was only washed with soap when I brought it home and before seasoning it. It was seasoned in the oven with CRISCO and only cleaned with a spatula and paper towel since then. If I need a little oil I use CRISCO or some liquid CRISCO vegetable oil in it. According to the Cowboy Rollins videos I shouldn’t scrape with metal spatula, but I do and my skillet remains 95% sticking free. If I felt it warranted a washcloth and some dish soap I would use it - the baked on finish is much tougher than what a washcloth will clean off. We have a 45 year old SUN brand 10” skillet that was used and misused for years and years, that one has been scrubbed good under water but was re-seasoned eight or nine years ago - don’t use it anymore because I far prefer cooking in a 12“ but I wouldn’t hesitate to use it if I needed it. OH
 
Old Hunter said:
Reaper AL Reaper AL is that a Case Moose or a Mini-Moose? Irregardless, it has some sharp handles! OH
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That is a case moose it was a richlite red moose. I purchased a few when they did a run a few years ago and had J jsdistin recover them in green micarta - snake wood - winterbottom bone and worm groove. The worm groove seems to find itself in my pocket most days. I only wished they offered them in CV steel but the run was SS steel.
 
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osoverride said:
How many of you clean your cast irons with soap?
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If you clean ASAP after you have finished cooking, in other words don't let it sit for a long time, just water and a scrub normally cleans them up. If time permits and you can clean it straight away while it is still hot, even better, just run it under hot water and a good scrub, this will remove any remnants of food.
Every company sells after market cleaning tools and such, and like all aftermarket add on products, expensive, think sharping systems. I bought this at a supermarket for about $2US, less than a tenth of what a well known company would sell theirs for, and it's brilliant. Has a long handle so any size Dutch Oven is no problem, and it stops you from getting burnt or scalded. The nylon bristles are hard enough to remove most food remnants without scratching, and in front of the bristles there is a wedge that scrapes any hard cooked on food away. Everyone who uses Cast Iron should have one, with one of these no need for soap or such like detergents. 👌 👌 👌

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I’ve heard that soap was bad for seasoning back when most soaps contained lye (sodium hydroxide). Lye happens to be a great tool for removing old seasonings, hence using a lye bath to get iron back to a bare surface before re-seasoning. As most dish soaps do not contain lye, they are not detrimental to most seasoning applications…As with all things, your mileage may vary…

I do not use dish soap very often on my iron, mostly when I have large amounts of carbon deposits from using over a fire…
 
I use soap on all of my cast irons and have done so for as long as I can remember. Since "seasoning"really just turned liquid (your seasoning oils) into a slick solid through the chemical process of polymerization, there is little worry for me about ruining my seasoning or soap leaching into my food. Even still, I find that there is a pretty eavan divide on this subject amob cast iron users. I just figured I'd start that conversation up lol
 
osoverride said:
I just figured I'd start that conversation up lol
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It is an interesting conversation, so good you started it up. As i stated i don't use soap, but i don't find a need to. But the modern soaps don't have lye in them which did remove seasoning, so there really is no issue using modern soap if protecting your seasoning is the reason. A lot of it is history and tradition i suspect, we like how the old timers did it, this still applies in some aspects of sharpening. People still love Arkansas stones, some don't, it all comes down to personal preference. Have a good one.

PS. Just saw you're a new member, welcome, and especially to the Cast Iron and Traditional thread. :thumbsup::thumbsup::thumbsup:🤝🎅
 
cudgee said:
It is an interesting conversation, so good you started it up. As i stated i don't use soap, but i don't find a need to. But the modern soaps don't have lye in them which did remove seasoning, so there really is no issue using modern soap if protecting your seasoning is the reason. A lot of it is history and tradition i suspect, we like how the old timers did it, this still applies in some aspects of sharpening. People still love Arkansas stones, some don't, it all comes down to personal preference. Have a good one.

PS. Just saw you're a new member, welcome, and especially to the Cast Iron and Traditional thread. :thumbsup::thumbsup::thumbsup:🤝🎅
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Thank you! I was a member some years back but I lost my password from 2014 and, well, here I am on a new account. Still, I definitely appreciate the warm welcome.

There is definitely something to be said about tradition being the motivator for lots of our decisions. I still use the back of my leather belt to strop up my slip joints and I refuse to buy a knife and not use it no matter what I paid for it.
 
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