The water one is definitely false. You just have to dry it and add cooking oil right away.
Steel wool or a Brillo pad, on the other hand …
Comment on Anon recommends a cast iron pan
ColonelThirtyTwo@pawb.social 3 days ago
This has been my experience with cast iron. There’s so, so, so much conflicting information on them. Even in this thread.
MachineFab812@discuss.tchncs.de 3 days ago
AnarchoSnowPlow@midwest.social 3 days ago
I didn’t even always add oil afterwards. I just wash it then stick it on the stove on low to dry it while I unload and reload the dishwasher or whatever.
My wife does hate that I’m fine with my cast iron living in the stove though.
Krauerking@lemy.lol 3 days ago
Put it in the oven. No worries if you turn it on and forget it was in there compared to a pan of brownies with a plastic lid… •́ ‿ ,•̀
ThisIsNotHim@sopuli.xyz 3 days ago
America’s test kitchen has done that, although I can’t find one that addresses all the bits of misinformation.
This one is pretty ok, but doesn’t address all things, and doesn’t specifically call out the myths: www.youtube.com/watch?v=ZUComSZbZ7o
Notably missing is tomatoes/highly acidic foods. IIRC, it’s fine if the duration is short (about 15 minutes). Shakshuka and quick tomato sauces should be fine, but don’t make Grandma’s all-day tomato sauce. Regardless, for these contexts I’d still grab stainless if that’s an option, but mostly for ease of use/cleaning
ThirdWorldOrder@lemm.ee 3 days ago
Cast iron is great if you want to throw the pan in the oven or if you have a grill big enough to fit it. For regular use who gives a shit.
Been using cast iron my whole life