For me it is the fact that our blood contains iron. I earlier used to believe the word stood for some ‘organic element’ since I couldn’t accept we had metal flowing through our supposed carbon-based bodies, till I realized that is where the taste and smell of blood comes from.
Ah gotcha, I can understand how that might be a thing; cat iron is definitely something you treat differently than other dishes. There’s a whole fascinating level of nerdery to proper seasoning, but it’s definitely special cookware that doesn’t fit the usual patterns.
yeah, for some reason it gets to me that there is something left on the pan on purpose. My brain just wants me to scrub it all off.
What about if you think off it like Teflon on a nonstick pan?
I use a ceramic pan mostly and try to stay away from nonstick and teflon because that can scratch over time and get into food.
I also have an issue with rinsing out dishes. I’m worried there is still going to be soap so I just rinse things over and over.
Yeah, I stay away from the nonstick stuff as well, for the same reason. Just thought that thinking of seasoning as a nonstick coating target than as something to be cleaned off might be helpful, though I totally get it if not.