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Joined 14 days ago
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Cake day: December 12th, 2024

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  • I used flax oil to season my dutch oven, and finds it stands up to frequent tomato based pasta sauces for a bout a year, but it does eventually fail, an you know immediately when that happens, iron flavoured bolognese. Did that for a few years and finally got an enamelled set for that. As for the frying pans, mine are really old (1920s) and quite lightweight, nowhere near as heavy as newer Wagner 1898s and Lodges. I find the heat retention just perfect when making a carbonara, i turn the burner off when the pasta is three minutes from done and the heat is just perfect to make the carbonara sauce cook without turning into scrambled eggs. The other use, pan frying steaks, nothing does that better. They’re not for everything, I have one 7 inch teflon pan that i use for one purpose only, and that’s french omelets. I have zero interest in trying that in a cast pan.









  • Man, I’ve been to all these places, one in particular for years at a time. They’re nice, but everyone has to quit listening to the media and go outside. The states are straight up better off in all measures than Canada, Ireland, the UK, France, everywhere. All you gotta do is man up, figure out how to pay for health insurance yourselves, and take advantage of all the opportunity around you the other countries lack, and the much lighter tax bills. Or, yknow, just sit on here or reddit all day and bitch.