I used to think soap was the enemy until my bacon stuck last Tuesday.

I was always told a little soap ruins the seasoning, but after scrubbing with just salt for months, my pan's surface got gummy. The moment a strip of bacon welded itself to the center, I caved and used a drop of Dawn. It didn't strip anything, it just cleaned off the old grease buildup. Anyone else find their 'no soap' rule was actually causing more problems?

2 comments

2 Comments

daniel5112d ago

My grandma's cast iron skillet is probably 60 years old and has never seen soap. That thing is slick as glass. The gummy layer you had sounds like the seasoning wasn't fully polymerized, it was just built up grease. A little salt and a good hard scrub with a dry towel after each use should take care of that without needing soap. I'm not saying soap will ruin it, but it's just not necessary if you build up the seasoning right.

val2232d ago

Scraped mine with coarse salt.