Using mild soap on well-seasoned cast-iron cookware will not damage the seasoning.[37] This is not because modern soaps are gentler than older soaps.[38]
It was just an article that said
Many sources explain that soap is OK because today’s dish soap (like our favorite from Mrs. Meyer’s) is gentler than it used to be. That may be true, but it’s not really the point. Once your pan is well seasoned, a little dish soap isn’t going to make a difference.
Pretty sad excuse for a source. Not even sure what that’s supposed to mean. Why is that not the point?
AFAIK the issue was soap used to contain lye which would destroy the seasoning. That’s a huge difference from modern soap.
I was interested in the source for 38 here:
It was just an article that said
Pretty sad excuse for a source. Not even sure what that’s supposed to mean. Why is that not the point?
AFAIK the issue was soap used to contain lye which would destroy the seasoning. That’s a huge difference from modern soap.