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Can we talk about Palmolive vs. Dawn for greasy cast iron pans?
I spent the last month doing side-by-side tests on my 12-inch Lodge skillet after Sunday roasts. Dawn cut through the grease in one pass but left a weird film that made eggs stick the next morning. Palmolive took two scrubs but my pan stayed seasoned way better. Has anyone else noticed Dawn ruining their seasoning or is it just my water hardness doing something weird?
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