Using steel wool on cast iron pans can be risky, as it can cause damage to the seasoning and surface of the pan. Here are the potential risks:
Scratching the Surface: Steel wool is abrasive and can scratch the smooth surface of the cast iron pan. These scratches can create rough spots where food can stick, making it harder to maintain the non-stick properties of a well-seasoned cast iron pan.
Removing Seasoning: Cast iron pans are typically seasoned with a layer of oil that polymerizes, creating a non-stick surface. Using steel wool can strip away this seasoning, leading to a loss of the non-stick properties. Regular use of steel wool can diminish the pan's natural non-stick surface over time.
Exposing Bare Iron: Scratches from steel wool can expose the bare iron underneath the seasoning. This can make the pan susceptible to rusting, especially if not properly dried and oiled after use.
Metal Fragments: Steel wool can shed tiny metal fragments while you scrub, and these fragments may embed themselves in the cast iron. If ingested accidentally, these metal particles could be harmful.
As for leaving cast iron pans soaking in water for long periods of time, it's also not recommended. Cast iron is susceptible to rust, especially when exposed to moisture for extended periods. Leaving it soaking in water can cause the seasoning to break down and may lead to rust forming on the surface.
If your cast iron pan has some stubborn food residues stuck to it, it's best to use a non-abrasive brush or a plastic scraper to gently remove the food without damaging the seasoning. If necessary, you can use a small amount of mild soap and warm water to help with the cleaning process. After washing, make sure to thoroughly dry the pan and apply a thin layer of oil to protect it from rusting.
Regular maintenance of your cast iron pans, such as proper cleaning and seasoning, will help ensure their longevity and excellent cooking performance.