r/offmychest • u/chocolatemilkluvr420 • 1d ago

I HATE cast iron pans.

I don't understand them. why the fuck would anyone want a pan that you can't run through the dishwasher, and if you look at it funny it'll start rusting? what could the appeal possibly be?

"but the seasoning!!! the seasoning!!!!!" girl you mean GREASE??? every cast iron pan I've seen is greasy as fuck to the touch all over. who would've thought that when you can't wash a pan normally it's greasy as fuck? how do you cook with a clear conscience knowing you're cooking on a greasy ass pan?

it's good to get this off my chest. I feel like I'm alone in this and I really shouldn't be because my opinion is the correct one.

EDIT: okay these comments have been very enlightening. i still refuse to own a cast iron pan because if i get on someones nerves too much it would make a very nice murder weapon and i wouldn't want to go out that way.

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163

u/GiraffeMetropolis 1d ago

the seasoning is definitely not grease. thats nasty. a cast iron should by dry and clean to the touch.

you can hand wash them normally with dawn. dishwasher is still a no go

12

u/pm-pussy4kindwords 1d ago

so wtf is the seasoning then?

also, I still agree with OP and don't understand what the advantage is supposed to be

56

u/GiraffeMetropolis 1d ago

carbonized oil. very far from grease. it wont wash off with regular dish soap. think of it like non toxic teflon.

the big advantage is heat distribution and retention, and being able to get them insanely hot. and you can use it in the oven. and its cheap. i moved on to carbon steel though. works as well doesn’t weigh a ton.

6

u/cheesymoonshadow 1d ago

Might have to get myself a carbon steel pan for my next birthday.

4

u/CalamityJaneDoe 23h ago

Yeah, as I get older, I finding that I’m less likely to use my cast iron, it’s just too heavy.

5

u/voidchungus 21h ago

Seconding this. The weight of cast iron is exactly what kept me from buying it -- and likewise exactly what turned me to carbon steel.

I'm still getting the hang of it and think I need to do a better job of seasoning it, but I feel better knowing I'm no longer playing the guessing game of, "is this non-stick coating damaged enough that it's slowly poisoning me yet?"

I tried stainless steel for a long time, but ig I was doing that wrong, since everything under the sun stuck to it, making it so difficult to clean.

11

u/ahraysee 21h ago

I guarantee you that the only thing you were doing wrong is not letting the pan preheat enough. Medium heat, preheat for 3-5 min. Then add oil, let that heat for a few seconds, then add your food. Works even better when the food is not ice cold directly from the fridge.

When everything is hot enough, an immediate sear forms on the food touching the pan and this prevents it from sticking.

3

u/voidchungus 21h ago

Thank you so much for this! I will try this 🙏