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My family uses our cast iron skillets daily. We have one that is almost exclusively for eggs, and one for meat.
Cast iron wants to be used often and if you really like cooking, will eventually become your go-to. But not everyone gets there; for a lot of people it is counterintuitive to have a pan that you only scrub any bits off and rinse with plain water. Actually, our egg pan only gets wiped out with paper towels because its so slippery now. I don't think I've scrubbed it in months.
If you really want to use your pans:
We use the absolute hell out of our cast iron and our stainless steel. They all get scrubbed with a metal Chore-Boy scrubbee. Only the stainless gets soap.
I mean honestly you should be using soap and water on it and not just wiping it out. It doesn't hurt anything to you soap and water. I use cast iron daily I've got six odd pans or something like that that I use and not ever had one issue with utilizing the soap and water on it.
Why? There's nothing on my pans except seasoning when I use them. I scrub any food bits off after each use. Why would I need soap? What would I want the soap to do?
Doesn't the soap weaken the seasoning, causing it to flak off faster?
No when everything used to be lye based and acidic, sure. Soap has changed, and we know better now. If you have seasoning flakes off, it's not seasoning.
Good to know, thanks
hexclad is not high quality. the metal on the pan creates hundreds or thousands of edges for the teflon to seperate from the pan into your food
I think that's what my housemates have. I'm not a fan. They are real inconsistent with how they heat up.