I just toss my enameled cast iron in my dishwasher every day, and deal with it being poorly seasoned by seasoning on the fly every time I cook on it. Scrubbing by hand isn’t that much work, but it’s still more than ten times the effort of just throwing it in the machine…
I’ve done this. We used a big cookie jar on the counter and fermented for about a month (cold kitchen). It came out well, but we were kinda scared of it and the jar was always in our way so we never bothered again. We have local places that sell ‘raw’ sauerkraut and that is a better work/life balance for us.
Side note: there are 3 stages to fermentation with different bacteria taking the main stage in each. Check out this article and its links for even more details: makesauerkraut.com/how-long-to-ferment-sauerkraut…
I’m always surprised that nobody worries about the random long-chain polymers created in the seasoning process which are then released into your food as you cook.
Yes, many long chain polymers are carcinogens. That makes them bad. Long chain polymers are what make commercial non-stick pans non-stick. Note: they are different long chain polymers, but still just a bunch of polymer hydrocarbons because…that’s what makes both of them non-stick.
morningchores.com
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