As I am doing the dishes, I come upon my wife's stoneware "pans". These pans, I am told, do not need soap. "Just like a dutch oven". In fact, soap will ruin them.
Now I did this with dutch ovens when I would go camping as a kid. I loved it because cleanup was just that much easier (no soaping).
But it has always confused me how this works. How does the seasoning on stone ware pans and a dutch oven combat bacteria?
Or is soap just overrated? Can I really just give all my pots an pans a good scraping and then rinse under hot water? (Bacteria bactsheria, like it will hurt me.)
Or, is my wife wrong? When we cook off those pans next time, am I enjoying a smorgasbord of bacterial offerings? (Mmmm, love eating that aged bacteria!) NOTE: I have never gotten sick from my wife's cooking.