Everyone says hand wash only for cast iron, but I've been using soap for 3 years and my skillet is the best in the family

My grandmother lectured me for 20 minutes when she saw me scrub my Lodge with Dawn, but I've never had rust or sticking and the seasoning is still solid. Has anyone else actually tested the no-soap rule or are we all just repeating what grandpa said?

3 comments

3 Comments

gray8751mo ago

Your grandmother wasn't wrong, but the old rule about soap came from a different time. Back when lye based soaps were common, they really could strip seasoning. Modern dish soaps like Dawn are mild enough that they won't hurt a well seasoned pan. The real issue is scrubbing too hard or soaking the pan for hours. A quick wash with a little soap and a soft brush is fine. Just dry it immediately and put it on a warm burner for a minute. I've been doing it for years and my skillet is smooth as glass.

gavin3651mo ago

Honestly, I feel you on this. It took me forever to get over the whole "no soap ever" thing my grandma drilled into me, but once I finally tried it with a soft sponge, it was a total game changer. Ngl, my pan is way cleaner now and my seasoning is still holding up fine, so I'm glad other people are seeing the same thing.

nguyen.blake1mo ago

The key thing is just not being aggressive with the scrubbing or letting it sit in water. A drop of Dawn and a quick rinse under hot water has never caused me any trouble. People get way too nervous about it but a good seasoning is way tougher than people give it credit for.