I know it's practically gospel in cast iron circles but the "never use soap" thing is more nuanced than it sounds. A drop of mild dish soap and a quick rinse won't destroy your seasoning if you dry the pan properly and hit it with oil after. What actually destroys seasoning is soaking, harsh detergents and leaving moisture in the pores. The old rule came from the lye-based soaps of the past which were genuinely caustic. Modern dish soap is much milder. I'm not saying soap every time, I'm saying don't panic if some soap touched your pan.
The "don't use soap" rule
- Thread starter Bane
- Start date
MaisonF
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- Joined
- Jun 16, 2026
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- 31
Very good take here. I tend to use hot water and a brush, but occasionally will use a little soap if something is being stubborn. It is not the end of the world, but does leave my pans looking rather dry. So a little heat and an oil wipe and we are back in business.
kacee1958AA
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- Jul 14, 2026
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- 6
I use dish soap all the time, especially with sticky "protein" like bacon. Dish soap and a chain mail scrubber works great. Even Lodge states on their website that using soap is totally fine.