5 Mistakes You May Be Making with Your Cast-Iron Skillet
These trusty pans are as tough as they come, but there are still some tricks to keeping them in tip-top shape.
Mistake #4: Avoiding Soap at All Costs
To soap or not to soap? That is the question. And while tradition holds that you shouldn't use bubbles on these sturdy skillets, these days, most experts
say a little bit is fine. For tough jobs—say, blackened bits of charred steak that just won't budge—a small squirt of dishwashing soap isn't going to damage your pan. It's not always necessary, though; so, if you don't see stuck-on food bits, hot water and a nylon-bristle scrub brush should do the trick nicely.