this post was submitted on 28 Aug 2025
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[–] PunnyName@lemmy.world 5 points 3 days ago* (last edited 1 day ago)

Haven't had any issues, done this process for years.

Can always use a cheap cast iron if it's a concern.

ETA: also not much of an issue if you already have a good seasoning layer on the pan. The water shouldn't have made any real contact with the iron if that's the case.