(required) : Remember personal info Sign up for our newsletter Your email address will not be displayed. 14 Comments Oct 16, 2012 7:22 PM M says... My granma has a whole set of cast iron frying pans. She washes them in the same dishwater, soap, as other pots. They are still smooth and essentially nonstick. I bought one and its hell to use, even after conditioning. Its rough and everything sticks even with oil. I might be exaggerating but its nothing like my grams. Is that just cause hers are old? How can she wash them and they're fine. I can't figure it. So now, we're using the enameled cast iron. Oct 03, 2012 12:13 PM Leigh says... Kim, if it were me, I'd wash in super-hot water with an SOS pad. Don't worry about removing previous seasoning. Just start again from scratch. Good luck! Oct 02, 2012 11:01 AM Leigh says... At one of my bridal showers, some women of my mother's age thought I was crazy to have registered for cast iron. "Too heavy!", they said. "Too hard to clean!" Well, I've used those two pans regularly for the last fourteen years for everything from seared rib eyes to sauteeing kale and chard (they're not recommended for tomatoes, by the way). Recently bought three "baby" pans (one for paella "for two", one for individual fritatta and a little sauce pot) and two enameled ones (which are delightfully non-stick in a whole different way). So, yes, I may have