Nobody here was discussing stainless, not even you.

not lye and vinegar, they cancel each other out, lye or vinegar. Youre as fucking facetious as a politician, and about as bright. Even if listed as a ph adjuster, that doesn’t change what sodium hydroxide is or does, unless there’s a strong acid (hint…there ain’t)

Maybe quit aggravating people with your idiocy.

All the blather you morons make about disinformation, and then you try argue chemistry on how you feel.

“The caustic ingredient in a soap is not to aid in cleaning” You, that’s you, demonstrating a single digit IQ.

Oh wait, we aren’t doing “no lye in it” now? Huh. THE REASON THEY USE IT ON THE DUCKS IS BECAUSE OF THE LYE THAT MAKES IT EFFECTIVE AGAINST OIL TO THAT DEGREE. Now consider what your seasoning is made of.

It wasn’t an argument, it was a statement of fact. Go stick your hand in an extremely weak lye mixture for a few minutes, get back to me.

Are you a bot or just fucking retarded?

good lord. steel is iron and carbon, just not so much carbon it becomes brittle and called cast iron

cast iron is basically steel, but has it’s own name because it’s brittle. roughly between half a percent to 3 percent carbon (among other things) is the base of many steels. “cast iron” is about 4 percent carbon and pretty much no ductility

Removed by mod

“basic chemistry” linseed oil is acid resistant so stfu.

no. Teflon pans are just the worst. silicone utensils only and never turn the burner over half or your budgie dies. BTW your theory about oil coating is idiocy.

it’s fucking lye, doesn’t take much

Someone doesn’t know Sodium Hydroxide is Lye

dawn literally has lye in it

Dawn has lye, that’s why it works so well

I used flax oil to season my dutch oven, and finds it stands up to frequent tomato based pasta sauces for a bout a year, but it does eventually fail, an you know immediately when that happens, iron flavoured bolognese. Did that for a few years and finally got an enamelled set for that. As for the frying pans, mine are really old (1920s) and quite lightweight, nowhere near as heavy as newer Wagner 1898s and Lodges. I find the heat retention just perfect when making a carbonara, i turn the burner off when the pasta is three minutes from done and the heat is just perfect to make the carbonara sauce cook without turning into scrambled eggs. The other use, pan frying steaks, nothing does that better. They’re not for everything, I have one 7 inch teflon pan that i use for one purpose only, and that’s french omelets. I have zero interest in trying that in a cast pan.

oh just start at 0000 again, signate that as 10,000. Files didn’t start until like 1979 anyways, and there can’t be many left, and even if it is a problem, now you have 2000 years to not worry about it.