Gently wash then oil. Not scour.
this post was submitted on 28 Aug 2025
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A well seasoned pan can handle being scoured, but shouldn’t need to be.
Exactly. My dad had this 6” pan that was so well seasoned fried eggs flew out of the pan just like some new nonstick. Mind you the outside of the pan looked like a crusty barnacle, but you don’t cook on the outside of the pan now do you?
This always was one of those things like a computer motherboard...
"DONT WASH THAT IN THE SINK!!!!"
Bah... just don't go crazy and make sure it's fully dry (for real!) after, and it's probably fine.
I have washed boards that worked afterwards. I would use distilled water if possible, use a soft bristle toothbrush for agitation, not a lot of soap (if any) and allow to dry for a very long time or in a window with sun bathing it. Very low temp in an oven could be fine too, but you don’t want to desolder anything. I recommend also to employ compressed air at some point or other. Lots of places for water to hide on a mobo.
Btw, top tip: do not let children have sugary soda in the computer game room.
Washing a motherboard works, but I prefer a gentle batizan for any unclean motherboards. I swear they dry faster and it helps prevent viruses and malware.
I'm amazed. Y'all are the heroic discoverers of computer maintenance.
proper seasoning can handle a little dish soap. Don't go soaking your cast iron in the sink, but a light scrub with a little dish soap is just fine. And of course, properly dry and oil afterwards.
This whole comment section reads like an unofficial Department of Dudes meeting
The main issue with soap from long ago was as a that they were lye based, and lye will react with the fats that create your seasoning.
Small cluster of girlfriends politely clapping
Raucous mob of ex-girlfriends going wild, chest bumping, popping bottles of champagne
Girlfriend: "see. I knew I was right"
Girlfriend slides cast iron pan into dishwasher
I've been washing with my normal dish soap and scrubby sponge, I'm just not grinding all of the seasoning off. It's been fine so far. I haven't re-oiled it yet.
Wash it, dry it in the stove top, and add 1 layer. Makes it last longer, while still adding layers.
Are you suggesting to bake on some oil, or just oil it before storing?
Either works for me. If not baking the oil on immediately, just buff it into the pan so that there is only an extremely thin layer of oil
Bake on some oil using the stove top. First, dry the cast iron over the burner (just let it sit there, burner on high). Once dry, add a thin layer of oil with paper towel. Wipe off what you can with that paper towel. Wait maybe 5 minutes while it still cooks. I usually will take it back off the burner and place in the cool oven for later use.
Drying it using heat, like heating it on the stove top while wet, will cause flash rust because heat greatly speeds up the oxidation reaction. Just towel dry it
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.
Facist propaganda! They're trying to excuse that between fucking couches JD Vance puts his cast iron in the dishwasher.