The backstory behind using dish soap on a pot or pan before placing it on an open flame is related to a common kitchen safety practice known as "seasoning" or "curing" cookware. However, it's important to clarify that this practice generally applies to cast iron cookware rather than pots or pans made from other materials.
Cast iron cookware, like cast iron skillets or Dutch ovens, requires special care and maintenance to keep them in good condition. Seasoning is a process that involves applying a thin layer of oil or fat to the surface of the cookware and then heating it. This process helps create a natural non-stick surface and protects the iron from rusting.
Here's the usual process for seasoning cast iron cookware:
Clean the cookware: Start by thoroughly cleaning the cast iron cookware with hot water and a small amount of dish soap. This step helps remove any dirt, debris, or manufacturing residues.
Dry the cookware: After washing, ensure that the cookware is completely dry. You can use a towel to dry it thoroughly or place it on a stove over low heat for a few minutes to evaporate any remaining moisture.
Apply a thin layer of oil: Using a clean cloth or paper towel, apply a thin layer of cooking oil or a specific type of oil suitable for seasoning cast iron. Make sure to cover the entire surface, including the bottom and handles.
Heat the cookware: Place the oiled cookware in an oven preheated to a specific temperature (often around 350-400°F or 175-200°C). Let it bake for about an hour. This process helps the oil polymerize and create a protective layer on the cookware's surface.
Cool and repeat: After the initial seasoning, allow the cookware to cool completely in the oven. You can repeat the process several times to build up a stronger seasoning layer. Each seasoning layer contributes to better non-stick properties and enhances the cookware's longevity.
It's worth noting that this seasoning process is specific to cast iron cookware and not necessary for other types of pots and pans. In fact, using dish soap on non-cast iron cookware before placing it on an open flame is not a standard practice and may not be recommended, as it can leave soapy residue and potentially cause unwanted flavors or damage to the cookware.
Always follow the manufacturer's instructions and recommendations for cleaning and maintaining your specific type of cookware to ensure its longevity and optimal performance.