Anonymous wrote:Honestly can’t believe this is even a question

+100

Just reading this question I got throw up in my mouth. That is disgusting and unsanitary. Please don't reuse dirty pans that have been sitting out growing pathogens.

Anonymous wrote:I sometimes wipe out a pot if I’m reusing it during the same meal. But at the end of meal prep of course everything gets washed.

This.

Uh, I wash every time. This is a very weird question. I get not washing a measuring cup you just filled with water but something you actually cooked with and had food in it? Yes I wash.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Wash every time except the special cast iron one which you should not add soap

That is not true. That advice was from when soap had lye in it.

Wait - what? Is this true? I never use soap on my cast iron. This is kind of blowing my mind.

Soap is not the enemy of cast iron, moisture is - so technically yes you can use soap to wash it so long as you dry it thoroughly to prevent rusting.

That said, too much soap will definitely damage the seasoning, which is why it should be used sparingly for cleaning cast iron cooking surfaces.

This is exactly why I gave all my Lodge cast iron away and invested in Le Creuset instead - my collection is all sale items and outlet imperfect items but they work perfectly and there is nothing better to cook on that enameled cast iron, all the benefits of cast iron with very easy cleaning care.

My ex husband worked at Pizza Hut. They did not scrub the pans that were used for deep dish pan pizza. They had crusty crust residue on the pans. Pizza Hut called it "seasoning." My ex husband called it nasty and scrubbed the pans.

Anonymous wrote:Well that is gross. I will re-use a pan immediately for the same meal when it makes sense - like sautéing mushrooms and onions and then taking them out, adding more oil and putting in the chicken. Or cooking eggs after making bacon and wiping off most of the excess grease. But like cooking and then putting the pan back in the cabinet? Never.

Same here, although with a couple additions: if I just heat plain water in a pot (no food), I'll wipe it out with a paper towel and consider it clean. If I make tea in a pot without sugar or additives, I'll rinse it quickly and also wipe out with a paper towel. And if I use an enameled pan to toast a tortilla (no oil) or the like, I'll also just wipe with a damp paper towel, if I'll be using it again within two hours or so.

But that's about it.

Anonymous wrote:

Anonymous wrote:Wash every time except the special cast iron one which you should not add soap

That is not true. That advice was from when soap had lye in it.

+1 I wash my cast iron with soap and water and I have never had a problem.

Re-use within the same meal prep or within the afternoon, yes. If it's going back in the cupboard, I wash it. If it's not terribly dirty, it takes all of 10 seconds to swish a soapy sponge around, rinse it out, and set back on the stove to dry - so why not?

For my cast iron pan, I might just wipe it out with a paper towel if it's pretty clean. That does help keep the seasoning in good condition. If it needs something deeper, I have a progression of cleaning depending on how bad it is:
- Heat a thin layer of water in the pan to loosen any cooked-on bits, scrape with a plastic scraper
- Coarse salt and a scrubber
- Soap and water for anything really sticky, then dry thoroughly, heat on the stove, and rub on a thin film of new oil