Temperature, detergent, bleach, drying, storage: what the published evidence supports, and how much of the standard laundry advice turns out to have nothing behind it.
Enameled cast iron is glass fused to iron, and nearly every care rule follows from that. What the manufacturers actually say, including the three places the popular advice has it backwards.
Food sticking to stainless is not a defect. Protein bonds directly to bare metal and the bond gets stronger as the pan heats up, which means most of the popular advice is right for the wrong reason.
Seasoning is a real chemical film, not leftover grease. But the polymer story everyone repeats is the leading hypothesis rather than settled fact, and the most-cited advice traces back to one blog post from 2010.
