I never really got the whole "You're not allowed to wash a cast iron pan, it needs to be seasoned in built up layers of fat and grease to remain non-stick or you'll ruin it" thing? It just makes me think of rancid fat sitting around for months and its super off putting for me

Then don't use them. Am I supposed to care how you imagine a fucking pan to be?

just wash it with soap, it's not a big deal, used to be in the 60s and 70s when soap was way harsher

>>21470106
>Am I supposed to care how you imagine a fucking pan to be?
Based.

>>21470107
We have zoomer pussy soap now. Probably offensive to their pronouns or something

>>21470105 (OP)
>pic
Is it true that they have even heat distribution?

>>21470142
Fuck no

>>21470145
>turn heating element up to maximum blast for like 30 seconds
>take picture
I mean, you have to heat cast iron at relatively low heat for a bit longer to get an even heat which is annoying, but it's not like this is some kind of impossible problem

>>21470145
I don't get the autism over even heat distribution, if the pan has a hot and cold spot then you can better control what cooks faster or slower, why do people go on so much about this? Is this some sort of "look at how much minor details I know" bullshit to fool others into thinking you're smart? Because that's how it looks to me.

it's a meme r*ddit pan
it's heavy and way worse than stainless steel

>>21470465
Realistically, in most cases, you want the pan to be heated evenly so everything cooks at the same rate. It's not like I'm slapping my steak in there thinking "well actually it's good that one side of it is carbonized and the other half is barely brown" same shit if I'm doing mirepoix or roux or whatever. What is the use case for having the middle of the pan be colder than the rest of it?

>>21470105 (OP)
There's a difference between seasoning and leftover food/grease. Seasoning is layers of polymerized oils that have fused to the surface of the metal, chemically closer to glass or bioplastic resin than to the original oil. All carbon steel or cast iron implements should be cleaned every use down to the smooth layer of pre-applied seasoning.
I have the feeling that you already know this, but you chose to make this thread anyways in order to be obstinate and annoying.