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Joined 1 year ago
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Cake day: November 19th, 2023

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  • Real everyone-eats-ice-cream-and-dances-all-day hasn’t been tried either. Just because you describe a set of circumstances doesn’t mean those circumstances can exist, and it especially doesn’t mean they can be stable long term.

    Scarcity is a fact of nature. You cannot rationally distribute scarce things without knowing people’s preferences, so you either need to continuously solve the economic knowledge problem (which requires a huge state apparatus, which will be taken over by a dictator), or a means of exchanging goods between people to better suit their preferences (at which point you have invented capitalism).



  • 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.










  • I’m ignoring many factors for the sake of being able to answer. There are some kinds of heating, especially using burning fuels that are nearly 100% efficient, but we don’t know why it needs to get to that temperature, or how long it needs to stay that hot - so even if the transfer of heat is 100% efficient, this computation may underestimate the actual needs.