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Message: [QUOTE="husky429, post: 3808924, member: 6696"] FWIW modern soap doesn't have any impact on cast iron because they don't use lye. A little soap, a chain mail scrubber, and elbow grease are the best way to go. As long as you put it back on the stove to dry it off to avoid rust, it's fine. I have cooked on cast iron or used my dutch oven for the past 4 or 5 years exclusively at home. That only changed this past Christmas--fiance bought me a carbon steel pan. You season it a lot like a cast iron. I thought she was nuts because it's just like a cast iron... but I think the shape of the pan is a lot better than my cast irons (really old classic Wagner one's) for anything with sauces. Browning meats it's about the same, but I still use my cast iron when I can because I know it so well. The only downside is that the seasoning is a little more finnicky. It took me a couple tries to get it to really stick and I think it's prone to peeling off if you're not careful. Cast irons are really bullet proof... literally, lol... once you have a base of seasoning there's practically nothing you can do to mess them up. [URL unfurl="true"]https://debuyer-usa.com/products/mineral-b-pro-fry-pan[/URL] It's one of these bad boys--I believe the 11 inch version. [/QUOTE]