You can wash it with soap so long as it’s a surfactant soap and not an old timey lye based soap. Like modern dish soaps are perfectly safe. Just don’t like, soak it in water for a long time, water will seep between the layers of seasoning if left to it’s own devices and start rusting the metal.
If crud does stick to it, splash some water in when it’s hot, the high heat will make the water better as dissolving and the steaming will help break stuff off, this works great with most pots and pans TBH.
Avoid cooking anything super acidic in it, like a tomato sauce. The acid will dissolve the iron, arguably a good thing if you’re anemic but it will make the food a little metallic tasting. Will also strip seasoning but that’s not a huge deal since you can easily replace it. Acid in the pan isn’t a big deal, it’s just when you leave it to sit there for a while where it will start to soak up iron.
You can wash it with soap so long as it’s a surfactant soap and not an old timey lye based soap. Like modern dish soaps are perfectly safe. Just don’t like, soak it in water for a long time, water will seep between the layers of seasoning if left to it’s own devices and start rusting the metal.
If crud does stick to it, splash some water in when it’s hot, the high heat will make the water better as dissolving and the steaming will help break stuff off, this works great with most pots and pans TBH.
Avoid cooking anything super acidic in it, like a tomato sauce. The acid will dissolve the iron, arguably a good thing if you’re anemic but it will make the food a little metallic tasting. Will also strip seasoning but that’s not a huge deal since you can easily replace it. Acid in the pan isn’t a big deal, it’s just when you leave it to sit there for a while where it will start to soak up iron.