101
but like fr how? steel wool hurts (lemmy.nz)
submitted 10 months ago by Deceptichum@quokk.au to c/peoplemastodon@quokk.au
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[-] prettybunnys@piefed.social 42 points 10 months ago* (last edited 10 months ago)

Yall this is not a seasoned pan.

This is a fucking filthy pan that’s had its filth carbonized and polymerized to the pan. I assure you there is “powdery carbon bits” to scrape off that pan.

Season your pans on their own, then you can wash the gunk off after each use.

Best bet: unless you don’t value your time, replace it.

[-] emeralddawn45@lemmy.dbzer0.com 45 points 10 months ago

This is what every pan in 90% of commercial kitchens look like, because aint nobody paying someone to sit thete and scrub them. They get run through the sanitizing dishwasher and then they're 'clean enough' and any other bits get burnt off/into the pan surface. So people saying this pan is clean arent really wrong, especially since the carbonized bits are almost definitely inert and non bacterial.

[-] prettybunnys@piefed.social 9 points 10 months ago

This has raised burnt crispies on it still.

Like, if your food brushes against it then it’s gonna take some with it crispies.

[-] altec@midwest.social 3 points 10 months ago

I'd give it a quick scrub with some soap and steel wool and call it a day

[-] Semi_Hemi_Demigod@lemmy.world 20 points 10 months ago

Just put parchment paper on it

[-] vatlark@lemmy.world 13 points 10 months ago

I have heard of seasoning a cast iron skillet but never a baking sheet.

[-] Onomatopoeia@lemmy.cafe 12 points 10 months ago* (last edited 10 months ago)

I season some of mine.

It makes a difference. Now I have sheets just for baking things that I want to brown more, and sheets for things I don't want more browning.

Just like cast, the seasoned baking sheets are nearly non-stick (especially if seasoned using Flax seed oil). Great for air frying potatoes in the convection oven, or bacon, etc.

Things like cookies get the un-seasoned sheets.

[-] MotoAsh@piefed.social 1 points 10 months ago

I hope you don't season non-stick pans. ... or really use them, for what it's worth.

[-] Onomatopoeia@lemmy.cafe 2 points 10 months ago

Where did I say I seasoned non-stick?

And I do use non-stick pans for certain things.

[-] MotoAsh@piefed.social 1 points 10 months ago

Nowhere, otherwise I wouldn't have qualified my statement with, "I hope".

Remember that online discourse is not equivalent to PMs. Other people might attempt to season pans not even realizing it's a bad idea for many types of coatings.

[-] melsaskca@lemmy.ca 4 points 10 months ago

Be an artisan and clean it well. Your time is only wasted if you dance the capitalist watusi, where somehow, time is money. If you don't want to clean it, that's acceptable as well.

[-] prettybunnys@piefed.social 11 points 10 months ago

Dude I fucking love scrubbing pots and pans that need it.

I polished a busted cast iron pan watching ELF the other day before throwing it in for a fresh seasoning. Of the 6 I picked up it was the only one that tested lead free … test your secondhand cast iron friends

[-] corsicanguppy@lemmy.ca 2 points 10 months ago

test your secondhand cast iron friends

My second-hand cast is well-tested, iron friend.

[-] stupidcasey@lemmy.world 3 points 10 months ago

The idea is to build up enough layers that you can put a glaze like cast iron on it.

[-] prettybunnys@piefed.social 3 points 10 months ago

A seasoned cast iron is the oils polymerized into a near non-stick surface.

It is not necessarily “food stuck on in layers”

[-] TheSlad@sh.itjust.works 28 points 10 months ago

Its clean. Just put some foil down if it bothers you

[-] Clent@lemmy.dbzer0.com 9 points 10 months ago

Parchment paper is cheaper and far easier to work with.

Foil is for messy things that would leak under the paper.

[-] caseyweederman@lemmy.ca 3 points 10 months ago

Parchment paper burns at a lower temperature.

[-] BigPotato@lemmy.world 5 points 10 months ago

If you're trying to cook at those temps, you already know not to use parchment paper.

And if you're silly enough to go over 210°C while using parchment paper, you get a nice lesson out of it too.

[-] Zamboni_Driver@lemmy.ca 18 points 10 months ago

Steel wool hurts? Where are you sticking it?

[-] voxthefox@lemmy.blahaj.zone 18 points 10 months ago

Barkeeps best friend does amazing on jobs like this.

[-] caseyweederman@lemmy.ca 3 points 10 months ago

Also you can put it in your oven and put it into self-clean mode.

[-] YiddishMcSquidish@lemmy.today 3 points 10 months ago

Also basic powder dish washing detergent with a little water and time.

[-] 0_0j@lemmy.world 4 points 10 months ago

Sand-blaster

[-] Anonymous@midwest.social 3 points 10 months ago

Barkeepers friend would make short work of this

[-] Madison420@lemmy.world 3 points 10 months ago

Baking soda and vinegar, try not to volcano yourself.

[-] joenforcer@midwest.social 3 points 10 months ago

Who broke into my house to take a picture of my pan

[-] muusemuuse@sh.itjust.works 1 points 10 months ago

Oven cleaner?

this post was submitted on 19 Nov 2025
101 points (99.0% liked)

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