March 30, 2011
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This myth seems to make sense—after all, you use fat to season cast iron and soap removes fat, case closed, right? It’s not that simple.
The seasoning layer on the surface of the pan is formed when the pan is heated while in contact with some fat or oil. This may happen during normal cooking or during a special seasoning process that many people use with a new pan. The result is a chemical reaction in which that fat polymerizes, meaning that multiple individual fat molecules join together to form larger molecules. It is these larger polymer molecules that bind to the metal of the pan and form the seasoning. And, guess what, the polymer is not dissolved by soap. So, it’s perfectly OK to use a mild soap on your cast iron if you are so inclined. Never use harsh detergent, put the pan in the dishwasher, or scrub with an abrasive, however, as these will take off the coating.
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