Forum Discussion
Francesca_Knowl
May 20, 2014Explorer
woodgeezer wrote:
Realize it's not the pan you need to worry about, it's the seasoning over the metal.
No kidding- cast iron is as hard as...well, as cast iron! :B
But that nice layer of carbon I've built up over many years of use is most certainly too delicate to withstand scrubbing with a piece of chain. Love the way the ads divert attention from that fact by gushing about the "no damage to the pan" thing. Y'all will notice that they make no such claim about the home-built finish, which let's face it is the most important part OF the pan.
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