Webdeveloper from Germany, nerd, gamer, atheist, interested in nerd-culture, biology of everything creepy, evolution, history, physics, politics and space.

Progressive. Ally. SocDem. Euro-Federalist.

Political Compass: -7.0, -6.62

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Joined 6 months ago
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Cake day: June 24th, 2024

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  • It’s such a shitty landscape right now.

    Is a given person uttering valid critique of Israel or is it veiled antisemitism? Is their opponent calling out real antisemitism or is it a dishonest defense of Israel with the antisemitism-cudgel? Is real valid critique being answerd by honest but wrongly-addressed call outs of antisemitism? Is real antisemitism accepted as a valid critique?

    The example of this thread is definetly a dishonest defense of Israel, they could not have made it clearer that they will oppose valid criticism of Israel with the antisemitism-cudgel.

    And I hate that, because equating Israel and jewish people is playing right into the hands of antisemites and into the hands of a murderous isreaeli government.









  • Meh, one of my pots came pre-seasoned and I just started using it as if I’d seasoned it myself, after the first couple of weeks of simply using it, it now has the exact same surface as everything I seasoned myself, because every time you fry something in it, it just improves the seasoning.

    shrug

    I mean I’m happy I know how to season my stuff, but if it lowers the entry-barrier to cast iron I think it’s worth it.


  • I can only tell you about my experience, I’ve made the switch half a year ago.

    Cast iron is heavy, REALLY HEAVY and comparably more expensive than cheap non-stick pans. It’s a hassle to work with because it’s so heavy, no easy flipping stuff by throwing the pan around (inertia is a bitch), you shouldn’t clean it with soap, just hot water and some elbow-grease and you should always keep is slightly oiled. Oh and there is no “the handle doesn’t get hot”, it always does and you should wrap a cloth around it.

    But Oh My Goodness!

    I’ve needed some tries to get the seasoning right, needed some time to adjust my cooking as to not leave acidic food in the pan or pot over night, but now that my pan and pot are very well seasoned and I know how to handle them… nothing sticks, at least not for long. I can make a fried egg or some bacon and after sticking for the first few seconds it just… lift’s off the surface and moves freely in the pan. No non-stick pan has ever given me a non-stick experience like this and making steak has become one of my most fun experiences, because the pan keeps its heat when I throw the cold slap of meat into it and evenly browns the beef without any sticking.

    Absolute game changer. just don’t heat an empty pan too much, because you can burn the seasoning off again.