I know you’re not supposed to wash seasoned pans but something about not using soap after cooking with it feels so weird

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I guess you could say that was a lye...

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I really like your comment very punny

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You can use soap now. That advice came from when lye used to be in soaps. Just make sure to thoroughly dry and routinely reseason!

Oh really that’s interesting. Thank you for your comment. How do you re-season it pan

No reason not to use surfactant detergent to clean seasoned carbon steel or cast iron pans. The “no soap” rule was from back when ALL soaps were lye/alkali based.

Lye (the alkaline liquor resulting from mixing wood ashes with water) and some sort of fat.

Soap was typically made in the autumn, when the literal “fattened calf” was slaughtered before the lean months of winter. Or a hog. Either way, the animal was male, had been fattened up in months of plenty, and since males neither gave milk (cows) nor gestated offspring (cows or sows), they paid for their keep by giving all.

Meat was eaten or cured. Sausage and hams made. Beef salted. Bacon made. Skins tanned or fried into cracklins. Bones & sinews simmered into soup and gelatin.

Fat, glorious fat, was rendered into tallow or lard, with the lowest quality fat boiled with ashes and water to make soap.

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