Key takeaways:

1. Seasoning on cast iron and carbon steel pans is not a layer of old grease but a polymerized coating created through high heat.
2. Cleaning a seasoned pan involves removing cooking residue without damaging the seasoning.
3. Modern dish soaps are generally safe for seasoned pans, contrary to old beliefs about soap harming the seasoning.
4. After cleaning, a thin layer of oil should be reapplied to protect the pan from rust and add extra seasoning.
5. Even if not cleaned perfectly, seasoned pans are not a health risk due to the high heat they are exposed to during cooking.

# Introduction to Seasoned Pans

• Seasoned pans have a polymerized coating, not a layer of old grease.
• The term "seasoned" refers to the pan's exposure to heat over time, similar to how wood or a person becomes seasoned.

# The Science of Seasoning

• Seasoning is created through a chemical reaction at high heat, transforming fat into a solid, protective coating.
• This coating is bonded to the pan and provides a nearly non-stick surface.

# How to Clean a Seasoned Pan

• Remove all cooking residue using tools like plastic scrapers, yucka scrubbies, or by briefly boiling water.
• Avoid aggressive scrubbing, long boiling, or dishwashing to preserve the seasoning layers.
• Soap can be used as modern dish soaps do not contain lime and will not damage the seasoning.

# Post-Cleaning Care

• Reapply a thin layer of oil after cleaning to prevent rust and add extra seasoning.
• Briefly heat the pan to set the oil layer, although this step can be skipped in very dry conditions or with frequent use.

# Addressing Misconceptions

• A well-seasoned pan contributes to taste by aiding in the creation of flavor compounds, not by imparting flavors from past meals.
• Any microbes are killed by the high heat of cooking, making a seasoned pan safe even if not perfectly clean.

# Conclusion

• Properly cleaned and seasoned pans are not dirty or dangerous.
• High heat during cooking ensures that seasoned pans remain safe for use.
• Support for Minute Food can be shown by joining their Patreon community for exclusive content and benefits.

"Cooking in a seasoned pan does not mean cooking in a dirty greasy pan."

"The science on this is very clear: nope. Microbes require moisture to thrive, and any crustified food left in your pan will have been so incinerated that any water that was once inside it will be long gone."

By following these guidelines, you can maintain the integrity and safety of your seasoned cast iron and carbon steel pans, ensuring they remain a valuable tool in your kitchen for years to come.

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