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Joined 2 years ago
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Cake day: July 2nd, 2023

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  • The very first state I looked for was California, because it would presumably be a large and complex. And it is. But then I scrolled down by one state and saw Colorado. That’s just disappointing lol

    All the rectilinear US states make boring skillets, although credit where it’s due, the photos suggest that those skillets are properly accounting for how lines of latitude curve with the Earth. Meaning that the Colorado skillet’s top and bottom sides might actually be curves rather than straight lines. Very interesting. I enjoyed this haha




  • Thank you for your kind remarks. One of the reasons I wanted to completely strip it down and re-season was to later be able to visually assess if I’m doing a sufficient amount of post-mealprep cleanup for cast iron.

    If in 5 years it still looks as good as that photo, then my procedures must be sufficient. If not, then I can devise a plan to adjust my cleanup process. Even though the skillet itself can take a beating and still cook, I want it to reflect my kitchen technique (or lack thereof) so I can learn and improve. Just as the person before me used this instrument, I intend to craft my own culinary destiny, wherever it might take me.

    But all the same, a well-seasoned skillet reflects the passage of time and history. And that’s often worth saving. So I’m not saying all skillets need to be stripped down, nor that all skillets must be left alone to develop copious polymerized layers. In the end, a skillet is a tool, unable to cook on its own. It needs a trained hand to wield its handle, to take decisive action, and to occasionally burn when forgetting to use a handle holder lol