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I hate cast iron so I am in favour of this.
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this post was submitted on 22 Dec 2024
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Carbon steel > cast iron. Lighter, basically the same heat properties, and you don't get peer pressured into unnecessarily babying a lump of solid metal.
Seriously no reason to dote on either of them so much. Only real care you need to take is that they can rust, so don't leave them wet. And don't needlessly scrub them with chain mail or angle grinders, or you might need to take a few minutes fixing them with cooking oil and the oven.
Also don't temp shock them, they can warp
Ah, true. That one's become so ingrained for cooking in general that I don't really think about it. Putpan on low/medium heat, toss in a bit of oil and let the heat get even then swirl the oil. Adjust heat to desired level and cook.
I also mean when cleaning, don't go from hot to under the sink stream
Oh God, do people do that? Shouldn't do that with any pan.
Toss a cup of water in the pan to deglaze it and scrape any crap up with your cooking tool. Dump the water in the sink and use some paper towels to wipe out any loose stuff.
This might be enough to clean it, but if not once it's cool clean as appropriate. If it's carbon or cast iron, reheat to cook off any water and wipe with a drop of oil you bring to smoking.
Inevitably leave on the stove until you need to use it next instead of putting it away properly.