First, you can totally clean cast iron with soap and it’s not an issue. The “seasoning” is oil that has polymerized. It’s not coming off without scraping, assuming you’re using a modern soap that doesn’t have lye.
Second, your cast iron shouldn’t need to be cleaned as frequently because it’s being heated to the point any bacteria should die. Is your food cooked enough that you won’t get sick? The pan was hotter for longer.
I’m not saying it’s never happened to me (it hasn’t, but that’s neither here nor there, I measure the effectiveness of adhd treatment by rate of cooking fires so it may just be my recipes here), but how is it happening so often it’s a regular occurrence to a degree you think of it as universally regular?
And yet change that to a cast iron pan and people fawn over it.
First, you can totally clean cast iron with soap and it’s not an issue. The “seasoning” is oil that has polymerized. It’s not coming off without scraping, assuming you’re using a modern soap that doesn’t have lye.
Second, your cast iron shouldn’t need to be cleaned as frequently because it’s being heated to the point any bacteria should die. Is your food cooked enough that you won’t get sick? The pan was hotter for longer.
Do you typically heat your butter knives to several hundred degrees?
Where do you think the phrase “like a hot knife through butter” came from?
I think the intent is to soften the butter, not caramelize it.
how on earth do you get through life without baking butter knives?
I’m not saying it’s never happened to me (it hasn’t, but that’s neither here nor there, I measure the effectiveness of adhd treatment by rate of cooking fires so it may just be my recipes here), but how is it happening so often it’s a regular occurrence to a degree you think of it as universally regular?