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France votes to ban ‘forever chemicals,’ exempting frying pans
(www.politico.eu)
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this post was submitted on 04 Apr 2024
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True but needing all kinds of special treatment and equipment just for one pan type is a pain
Once your pan is seasoned it takes so little care. Just give it a fast hand wash like any non stick pan. Dish soaps used to be bad but these days they're gentle enough to not be a problem.
To me, what is a pain is having to buy a pan every couple years. Or getting a new non stick pan and having roommates use metal on it when I specifically said not to.
The durability of cast iron makes it less fuss, imo.
It doesn't need any special treatment. I season my cast iron pans no more than a few times a year, and usually only because I did something dumb like making tomato sauce in it instead of using the stainless steel pan. There is a minimum skill level, but the bar isn't high at all.
I don't even remember the last time I seasoned mine. Definitely not even once a year.
People overdo it to be honest. I just stopped caring and started using dish soap. Zero problems whatsoever. So it’s not more work than a regular pan.
I've hit upon the technique of just storing my cast iron pan in the oven. After using it, I wash it gently with dish soap to get the food/oil off, dry it, and put it back in the oven, maybe with a light wipe of oil. That way, it gets seasoned incidentally every time I bake something. It's super easy, and stays nice and shiny now.