Why do some chefs here refuse to season their cast iron properly?

I was working the line last Friday and saw a new guy scrub a cast iron skillet with soap and steel wool, then just left it wet in the sink. He said it was clean and didn't get why I was mad. Is there a reason people skip the seasoning step or do they just not know better?

2 comments

2 Comments

bennett.patricia14d ago

I started cooking in my grandma's diner back in '92, and she always said seasoning a pan was like breaking in a new pair of boots. The problem is a lot of newer chefs don't get that cast iron is porous. It soaks up soap and moisture deep into the metal. That's why you see that dull gray look and rust spots. They treat it like stainless steel but it just doesn't work that way.

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jordang3214d ago

Man, I feel this in my bones. Tried scrubbing my cast iron with soap once back in 2010. Learned my lesson real quick when my eggs tasted like a rusty penny. Pat's grandma sounds like she knew what was up. Now I just wipe mine down with salt and oil, call it a day.