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Cake day: November 19th, 2023

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  • Face to face, this is definitely possible. I’ve convinced more than a dozen people that climate change is real, and humans are the primary cause of it in face to face conversation. Online, where tone is easily misinterpreted, everyone is a stranger, and people are more able to rapidly retreat into a bubble of others that agree with them, I think it does a lot less good - but every once in a while, something works a little bit for someone.

    More importantly, if we decide that we should all exist in our isolated bubbles of (non)social acceptance, it leads to the rise of extremism in some of those groups, and even the most terrible ideas can be allowed to fester and grow. Pretty much regardless of who you are, or what you believe, you probably have an example or two of such beliefs.








  • There’s a lot of answers here, but I don’t think anyone said the magic words. To reseason cast iron, you need an oil high in poly-unsaturated fatty acids. Those are the kind that can chain together, and form a good polymer coating.

    The thing that trips me up most about this subject is that 140 years ago, pork fat was very good for seasoning cast iron. Today, it isn’t, because the composition of the fat has changed significantly.

    The best seasoning coats will be thin, not appear or feel oily, give the pan a dark color slightly more glossy than an eggshell, and resist mild detergents, metal spatulas, and heat high enough to sear a steak on. If you have a layer of loose stuff in the pan, that’s just a layer of gunk, and is probably adding some weird flavors to anything you cook.