Watch to see Hannah explain why it’s not that bad to use soap on your cast iron pan. She also explains the best way to clean and care for cast iron as well as how to season your cast iron pan. Comment below with your “Is It Bad?” questions!
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I activate polymerization
❤❤❤
Too much oil in your finish. It’ll get sticky and funky smelling if it’s stored like that.
Yes. It won't wash away seasoning but u might gst a soap taste .
Soap gets trapped in the cast iron crevices while washing and gets released back into your food when you heat the pan and start cooking.
I never use soap. Never!
Is it ok to wash all pans with soap?
the paper towel leaves little paper fabric all over the pain. cant be healthy…
Never, NEVER wash cast iron in hot water with soap, because it will expand and get that soap inside. Always lukewarm at max.
Thank you! I just rescued a lodge and I needed to know this.
WRONG NEVER USE PAPER TOWEL IN CAST IRON USE CLOTH ONLY I USE DISH WASHER AND IT DONT REMOVE SEASONING AT ALL
Polymerization is from yugioh
Yall are crazy. It doesnt wash away the seasoning but your food is gonna taste like soap for about 2 weeks
So one thing that was mentioned but not explained, the video said don't soak your cast iron pan in soapy water but didn't explain why and what would happen if you did…
Also I used steel wool on my cast iron after the very first time I used it not knowing I wasn't supposed to. It was only once and there was not really any seasoning on it from before since I had only used it once. In this case have I don any irreparable damage?
I have some questions, please help me 🙁 :
1. For a carbon steel pan, can I use soybean oil for seasoning?
2. I've never seasoned a pan before, people told me that I should put the pan in the oven, heat it before putting oil on it to avoid some ugly dots on the pan? Is that correct?
3. In my place we tend to wash the pan using soap, until there is no oil stuck on the pan because we're afraid that the oil can be rancid when it's left outside, I just wonder if we just leave the oil like that, on the pan after seasoning, will the oil be rancid?
4. Can I wash the pan using soap right after seasoning? (I mean after I cook, wash it and put it on the shelf for later use)
5. When I season, should I only take a rag, dip it in my soybean oil, place it all over the pan and heat it, instead of putting a large cup of oil?
Thank you.
Nooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo no
I remain confused about the best oil to use to season. Not all of us city folk have pork lard on hand
I’ve been using cast iron for thirty years. I’ve wash my with soap, and dry it out in a warm oven, and let cool. In this way, I know my pan is fully dry. It’s then, while the pan is warm that I may add some oil to season it if it needs it. Leave it overnight in the warm but turned off oven and I have a pan ready for use. By the way, 75% of my stovetop and oven ware is cast iron.
Forgive my ignorance but is that "chain mail" scrubbing thing (I've never seen it in the UK. We have Brillo or Steel Wool but that's not the same thing?) abrasive? I get why I shouldn't use abrasives but surely that chain mail thing IS an abrasive?
What is seasoning exactly? Making it non stick?
non abrasive sponge… but then you use an abrasive chainmail thingy! I would have used the brush with the natural bristles. and unfragranced dish soap
I like how you explain this. i need to know the details. why would i just take your word on it.
I always wash my cast iron with dish soap. I have not seasoned my 2 Lodge skillets in years with no problems.
I'm sorry, but you have described only the second consideration about using soap or chemicals. The first rule of cast iron and carbon steel is to only put onto your cooking surface things you are willing to ingest regularly, because you will. In my house, soap doesn't make the list. You haven't thought this one through well enough to express expertise. I'm sorry.
is it bad to use oil pasing the smoke point?
FINALLY! The answers to my questions on how to take care of my everyday cast iron cookware. I've heard the soap/no-soap arguments for far too long. Nice to know that I can use a bit of dish soap to clean the schmutz off my pan with my chain mail scrubber. The other question you answered is: yes, you need to lightly re-season (re-oil) the pan after each use, but don't have to go as far as baking it for 60 mins. at 500 degrees. THANK YOU!!!!!!!!!!!!!!!!!!!
Wrong. So wrong. Soap and carbon make rust. It is antithetical to the seasoning as well.
I would add that you should season the outside of the pan too. It will help keep away that gunk that builds up on cast iron. It will also prevent that rust that can form on the burner side of the bottom of the pan. Just be sure you are spreading the oil while the pan is hot.
The only time any abrasives should be used is when reconditioning a pan.
Making a comeback? I didn't know that it had ever gone away.