Daily use and cleaning

[W. Hilditch]

I keep reading that it is now OK to use dish washing detergents for cleaning your CI. I believe they will no longer eat your seasoning like they would 70 years ago. If you want something to eat your seasoning, use PAM. Over a 10 year period I proved to myself that PAM was the next best thing to EasyOff. No, dishwashing liquid will probably not hurt your seasoning although DAWN will try by stealing all the oil it can, but let’s look at the rest of the story.

Your top layer of seasoning has not yet been fully carbonized. It is oily and porous. It will trap whatever molecules it comes in contact with next, and release some of them the next time it is heated. This is why some folks like separate dutch ovens for chili and up-side down cakes. If you like your eggs to taste like Palmolive, go for it. I prefer my eggs with a slightly smoked bacon flavor so I only wash with hot water and a piece of loofah. The seasoning is good at trapping odors.

Hilditch

 

[Doug D.]

I wouldn't say that it's now considered "OK" to use dishwashing liquid regularly to clean your cast iron, it's just that it should not be considered absolutely verboten, as some sources would have you believe. It's been a long time since lye soap was commonly used for all sorts of everyday cleaning tasks. But there are some times I find it useful (dishwashing liquid, not lye soap), like when I cook salmon in one of my everyday pans. The oils in it are particularly odoriferous after cooking, and I don't want whatever I cook next in the pan to taste of it. A light swish with a few drops of Dawn takes care of it nicely.

As to PAM, in my experience, I don't find it to be problematic. My use of it is limited to a couple of spritzes post-cleaning, with the majority of that small amount being wiped off. I used to use canola for the same purpose, but often used more than necessary for the task. For me, PAM eliminated that waste, and I don't find my seasoning to be compromised in any observable way. I would also note that there are some knowledgeable collectors who, instead of Crisco or other oils or fats, use original PAM in their initial seasoning regimen with very satisfactory results.

 

[W. Hilditch]

Doug, in 1983 a new 10 SK became my daily skillet and I used PAM quite often. In 1993 the seasoning on the walls was coming along fine but the bottom was still mountains and valleys with all the mountain tops still shining. I then read an article that explained how one chemical in PAM's accelerant broke down the links between carbon molecules. I quit using PAM in my CI.

I switched to a Crisipro hand pump sprayer with canola oil and by 1999 the bottom was as smooth as a Griswold. I remember specifically because I compared it to my 1940 no name #7 that had never been stripped (I now know it is a BSR.) and they were equally smooth. Greg at WAGS all but called me a liar because Lodge said PAM was fine. I was told I was not to disagree with Greg, by Greg. Anyway, I have been much more successful building seasoning without PAM.

PAM may have changed their propellant formula and eliminated the chemical that gave me fits over time, but I'm not about to chance it again as canola oil and air don't seem to hurt me. BTW, I do not oil my CI after washing as I fear it will tend to soften the seasoning. During warm up the oil comes to the surface and I add a light spray - or better yet butter.

Hilditch