Yeah, I think the big hangup for a lot of people is that detergents used to contain lye which would react with the steel. No longer the case. Folks will seriously refuse to clean their pans which is gross AF.
What exactly is your argument here? I use Dawn; it doesn’t appear to affect my cast iron pan. Many people online use it to clean their cast iron with no ill effects.
I mean, they use the stuff to clean off ducks after oil spills. I suspect whatever concentration it has is not high enough to have any caustic effects.
Oh wait, we aren’t doing “no lye in it” now? Huh. THE REASON THEY USE IT ON THE DUCKS IS BECAUSE OF THE LYE THAT MAKES IT EFFECTIVE AGAINST OIL TO THAT DEGREE. Now consider what your seasoning is made of.
So if lye is what does the cleaning, why is it listed among like twenty ingredients, many of which are “cleaning agents” and “solvents,” but it’s function is listed as “pH adjuster?”
All Recipes
“Decades ago, soaps were made with lye and vinegar, and they were too harsh for use on cast iron pans. They would indeed strip away oil and could remove seasoning. But today’s soaps, especially ones that are made with eco-friendly solutions, are often too mild to remove seasoning.”
Lodge
“Fact: Soap isn’t necessary, but you can use mild dish soap to clean cast iron. The seasoning on Lodge cast iron is fairly resilient and can withstand a little bit of soap, water, and a good scrub with a brush.”
Wikipedia
Experts advise against placing a seasoned pan in a conventional dishwasher.[17][18] While some food writers advise against all use of detergent for seasoned pans, tests by America’s Test Kitchen found that small amounts of soap do not damage the seasoning.[19]
So in short: Yes there is lye in soap, no it isn’t enough to affect cast iron, yes it’s okay to use some soap to clean a cast iron pan.
not lye and vinegar, they cancel each other out, lye or vinegar. Youre as fucking facetious as a politician, and about as bright. Even if listed as a ph adjuster, that doesn’t change what sodium hydroxide is or does, unless there’s a strong acid (hint…there ain’t)
Cast iron and steel are largely similar materials, cast iron just has the carbon precipitated out of solution instead of trapped in a crystalline structure
But we’re talking specifically about cast iron. We’re not talking about carbon steel at all, hence my confusion on why it was brought up in this comment chain
cast iron is basically steel, but has it’s own name because it’s brittle. roughly between half a percent to 3 percent carbon (among other things) is the base of many steels. “cast iron” is about 4 percent carbon and pretty much no ductility
Yeah, I think the big hangup for a lot of people is that detergents used to contain lye which would react with the steel. No longer the case. Folks will seriously refuse to clean their pans which is gross AF.
dawn literally has lye in it
From what I can see, it’s used to balance the pH. So I assume a small amount.
it’s fucking lye, doesn’t take much
Does this also apply to the caustic and corrosive ingredients in a soda?
It’s phosphoric acid, doesn’t make much, yet it’s safe to drink. See how fucking moronic that argument is you muppet?
It wasn’t an argument, it was a statement of fact. Go stick your hand in an extremely weak lye mixture for a few minutes, get back to me.
Lol so mad
What exactly is your argument here? I use Dawn; it doesn’t appear to affect my cast iron pan. Many people online use it to clean their cast iron with no ill effects.
I mean, they use the stuff to clean off ducks after oil spills. I suspect whatever concentration it has is not high enough to have any caustic effects.
So clearly it does take “much.”
Oh wait, we aren’t doing “no lye in it” now? Huh. THE REASON THEY USE IT ON THE DUCKS IS BECAUSE OF THE LYE THAT MAKES IT EFFECTIVE AGAINST OIL TO THAT DEGREE. Now consider what your seasoning is made of.
Lol so mad
So if lye is what does the cleaning, why is it listed among like twenty ingredients, many of which are “cleaning agents” and “solvents,” but it’s function is listed as “pH adjuster?”
All Recipes “Decades ago, soaps were made with lye and vinegar, and they were too harsh for use on cast iron pans. They would indeed strip away oil and could remove seasoning. But today’s soaps, especially ones that are made with eco-friendly solutions, are often too mild to remove seasoning.”
Lodge “Fact: Soap isn’t necessary, but you can use mild dish soap to clean cast iron. The seasoning on Lodge cast iron is fairly resilient and can withstand a little bit of soap, water, and a good scrub with a brush.”
Wikipedia Experts advise against placing a seasoned pan in a conventional dishwasher.[17][18] While some food writers advise against all use of detergent for seasoned pans, tests by America’s Test Kitchen found that small amounts of soap do not damage the seasoning.[19]
So in short: Yes there is lye in soap, no it isn’t enough to affect cast iron, yes it’s okay to use some soap to clean a cast iron pan.
not lye and vinegar, they cancel each other out, lye or vinegar. Youre as fucking facetious as a politician, and about as bright. Even if listed as a ph adjuster, that doesn’t change what sodium hydroxide is or does, unless there’s a strong acid (hint…there ain’t)
React with the steel… in the cast iron? I’m confused
Steel is like 98% iron. Sorry for the mistake.
But cast iron doesn’t contain steel, it contains iron and carbon
What do you think carbon steel is made from?
Cast iron and steel are largely similar materials, cast iron just has the carbon precipitated out of solution instead of trapped in a crystalline structure
But we’re talking specifically about cast iron. We’re not talking about carbon steel at all, hence my confusion on why it was brought up in this comment chain
Removed by mod
You’re taking this way too personally
All the blather you morons make about disinformation, and then you try argue chemistry on how you feel.
good lord. steel is iron and carbon, just not so much carbon it becomes brittle and called cast iron
cast iron is basically steel, but has it’s own name because it’s brittle. roughly between half a percent to 3 percent carbon (among other things) is the base of many steels. “cast iron” is about 4 percent carbon and pretty much no ductility