The chainmail debate got me thinking about soap

I saw a post last week where someone said they never use soap on their cast iron, and another person swore by it. I mean, I grew up thinking soap was the enemy, but then I worked a summer in a diner kitchen near Columbus and watched them scrub pans with dish soap every night, and those things were slick as glass. So is the old rule just lore, or does modern soap actually strip seasoning if you use it daily? Curious what people here do after a greasy fish fry, do you hit it with Dawn or just scrape and wipe?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.