I stopped using soap for 2 years, now I use it every time

Back when I got my first Lodge skillet I read all those forums saying never use soap. I stuck with just hot water and a chainmail scrubber for like 2 years straight. My seasoning got really patchy and gross especially around the edges. Then my buddy who cooks at a diner told me he uses Dawn on his cast iron every single night. I was nervous at first but tried it and honestly my pan looks way better now. A little soap isnt gonna strip your seasoning unless you soak it forever. Anyone else go thru that no soap phase and switch later?

2 comments

2 Comments

jade27129d ago

My friend down at the auto shop swore by the no soap method for years. He had this old Griswold pan his grandpa gave him and treated it like royalty. Would only rinse it with water and scrub it with salt if something stuck. His seasoning got so thick and crusty on the sides it started flaking off into the food. Finally his wife got fed up and just washed it with Dawn one night while he was at work. He was mad at first but then realized the pan cooked better than it had in months. Now he uses a little soap whenever it needs it and says the pan looks cleaner and cooks more even.

christopher_west129d ago

Think the dish soap thing is mostly fear mongering from the old heads? Or does it actually depend on the type of soap you use?