▲ 886 ▼ Perpetual stew vibes (slrpnk.net) submitted 1 year ago by Track_Shovel@slrpnk.net to c/microblogmemes@lemmy.world 185 comments fedilink hide all child comments
[–] dohpaz42@lemmy.world 16 points 1 year ago (3 children) That’s fair. I have a Lodge, and I ground down the inner surface so it’s flat, so I had to re-season it. I guess I can probably stop re-seasoning it now. 😅 permalink fedilink source parent hideshow 6 child comments replies: [–] spankmonkey@lemmy.world 17 points 1 year ago Nah, if you are doing properly thin seasoning you really can't overdo it. permalink fedilink source parent [–] WhiteOakBayou@lemmy.world 6 points 1 year ago (1 child) I have a lodge set of pans for the last 15 or so years and you can tell which ones are most used because they are flat and the less useful to me sizes are all still bumpy. I think over the years I've eaten a bumpy surface worth of cast iron off several pans permalink fedilink source parent hideshow 2 child comments replies: [–] dohpaz42@lemmy.world 4 points 1 year ago (2 children) I mean, iron is a part of our nutritional diet. 🤣 permalink fedilink source parent hideshow 4 child comments replies: [–] WhiteOakBayou@lemmy.world 5 points 1 year ago I have the h&h of a Sherpa after a marathon. I breathe three times a minute. Sometimes i rust a little if I don't put lotion on right after the shower. permalink fedilink source parent [–] Junkers_Klunker@feddit.dk 3 points 1 year ago Unironically starting in the mid 40’s Norway began to add iron to their “Myseost” as they didn’t use ironpots to make it anymore and myseost was a substantial part of their diet. permalink fedilink source parent [–] kingofthezyx@lemmy.zip 2 points 1 year ago (2 children) I ground down the inner surface so it’s flat I have heard you're not really supposed to do that - the texture helps the seasoning stick properly instead of flaking off. permalink fedilink source parent hideshow 4 child comments replies: [–] ProdigalFrog@slrpnk.net 18 points 1 year ago* (last edited 1 year ago) (1 child) Most vintage cast iron pans were ground flat, they only stopped doing that as a cost saving measure later on. My vintage flat cast iron pan from the 30's keeps its seasoning just as well as my modern one, and is a bit more non-stick compared to the modern ones. What determines if a seasoning will flake off is mostly due to the type of oil used to create the seasoning. Flax seed oil will create a much harder seasoning, but it is the most prone to being chipped or flaking off. Most other types of fat, like Crisco (don't cook with it!) or canola oil, will produce a perfectly good and resilient seasoning on smooth or bumpy cast iron. permalink fedilink source parent hideshow 2 child comments replies: [–] AtariDump@lemmy.world 1 point 1 year ago (2 children) Wait, why shouldn’t I cook with Cisco? permalink fedilink source parent hideshow 4 child comments replies: [–] ProdigalFrog@slrpnk.net 3 points 1 year ago (1 child) Update! So the new Crisco uses Intersterified fat, which this study suggests promotes weight gain, increases blood sugar levels, and stresses the liver. It also is now mostly made of Palm oil, which means buying it inadvertently supports the burning of rainforest for palm oil plantations. permalink fedilink source parent hideshow 2 child comments replies: [–] AtariDump@lemmy.world 2 points 1 year ago Thanks! permalink fedilink source parent [–] ProdigalFrog@slrpnk.net 2 points 1 year ago From the studies I'd read on the new formulation, the thing they're doing to it to keep it solid at room temperature seems to also be very unhealthy, even if it no longer has trans fats. It's been quite a while since I read them, so I can't recall the name of chemical or process that's harmful (agh!) I'll see if I can find it. permalink fedilink source parent [–] dohpaz42@lemmy.world 1 point 1 year ago There are a lot of pits in the surface of a Lodge. It’s much better now and food doesn’t get stuck as often. I guess it’s a preference thing. 🤷♂️ permalink fedilink source parent
[–] spankmonkey@lemmy.world 17 points 1 year ago Nah, if you are doing properly thin seasoning you really can't overdo it. permalink fedilink source parent
[–] WhiteOakBayou@lemmy.world 6 points 1 year ago (1 child) I have a lodge set of pans for the last 15 or so years and you can tell which ones are most used because they are flat and the less useful to me sizes are all still bumpy. I think over the years I've eaten a bumpy surface worth of cast iron off several pans permalink fedilink source parent hideshow 2 child comments replies: [–] dohpaz42@lemmy.world 4 points 1 year ago (2 children) I mean, iron is a part of our nutritional diet. 🤣 permalink fedilink source parent hideshow 4 child comments replies: [–] WhiteOakBayou@lemmy.world 5 points 1 year ago I have the h&h of a Sherpa after a marathon. I breathe three times a minute. Sometimes i rust a little if I don't put lotion on right after the shower. permalink fedilink source parent [–] Junkers_Klunker@feddit.dk 3 points 1 year ago Unironically starting in the mid 40’s Norway began to add iron to their “Myseost” as they didn’t use ironpots to make it anymore and myseost was a substantial part of their diet. permalink fedilink source parent
[–] dohpaz42@lemmy.world 4 points 1 year ago (2 children) I mean, iron is a part of our nutritional diet. 🤣 permalink fedilink source parent hideshow 4 child comments replies: [–] WhiteOakBayou@lemmy.world 5 points 1 year ago I have the h&h of a Sherpa after a marathon. I breathe three times a minute. Sometimes i rust a little if I don't put lotion on right after the shower. permalink fedilink source parent [–] Junkers_Klunker@feddit.dk 3 points 1 year ago Unironically starting in the mid 40’s Norway began to add iron to their “Myseost” as they didn’t use ironpots to make it anymore and myseost was a substantial part of their diet. permalink fedilink source parent
[–] WhiteOakBayou@lemmy.world 5 points 1 year ago I have the h&h of a Sherpa after a marathon. I breathe three times a minute. Sometimes i rust a little if I don't put lotion on right after the shower. permalink fedilink source parent
[–] Junkers_Klunker@feddit.dk 3 points 1 year ago Unironically starting in the mid 40’s Norway began to add iron to their “Myseost” as they didn’t use ironpots to make it anymore and myseost was a substantial part of their diet. permalink fedilink source parent
[–] kingofthezyx@lemmy.zip 2 points 1 year ago (2 children) I ground down the inner surface so it’s flat I have heard you're not really supposed to do that - the texture helps the seasoning stick properly instead of flaking off. permalink fedilink source parent hideshow 4 child comments replies: [–] ProdigalFrog@slrpnk.net 18 points 1 year ago* (last edited 1 year ago) (1 child) Most vintage cast iron pans were ground flat, they only stopped doing that as a cost saving measure later on. My vintage flat cast iron pan from the 30's keeps its seasoning just as well as my modern one, and is a bit more non-stick compared to the modern ones. What determines if a seasoning will flake off is mostly due to the type of oil used to create the seasoning. Flax seed oil will create a much harder seasoning, but it is the most prone to being chipped or flaking off. Most other types of fat, like Crisco (don't cook with it!) or canola oil, will produce a perfectly good and resilient seasoning on smooth or bumpy cast iron. permalink fedilink source parent hideshow 2 child comments replies: [–] AtariDump@lemmy.world 1 point 1 year ago (2 children) Wait, why shouldn’t I cook with Cisco? permalink fedilink source parent hideshow 4 child comments replies: [–] ProdigalFrog@slrpnk.net 3 points 1 year ago (1 child) Update! So the new Crisco uses Intersterified fat, which this study suggests promotes weight gain, increases blood sugar levels, and stresses the liver. It also is now mostly made of Palm oil, which means buying it inadvertently supports the burning of rainforest for palm oil plantations. permalink fedilink source parent hideshow 2 child comments replies: [–] AtariDump@lemmy.world 2 points 1 year ago Thanks! permalink fedilink source parent [–] ProdigalFrog@slrpnk.net 2 points 1 year ago From the studies I'd read on the new formulation, the thing they're doing to it to keep it solid at room temperature seems to also be very unhealthy, even if it no longer has trans fats. It's been quite a while since I read them, so I can't recall the name of chemical or process that's harmful (agh!) I'll see if I can find it. permalink fedilink source parent [–] dohpaz42@lemmy.world 1 point 1 year ago There are a lot of pits in the surface of a Lodge. It’s much better now and food doesn’t get stuck as often. I guess it’s a preference thing. 🤷♂️ permalink fedilink source parent
[–] ProdigalFrog@slrpnk.net 18 points 1 year ago* (last edited 1 year ago) (1 child) Most vintage cast iron pans were ground flat, they only stopped doing that as a cost saving measure later on. My vintage flat cast iron pan from the 30's keeps its seasoning just as well as my modern one, and is a bit more non-stick compared to the modern ones. What determines if a seasoning will flake off is mostly due to the type of oil used to create the seasoning. Flax seed oil will create a much harder seasoning, but it is the most prone to being chipped or flaking off. Most other types of fat, like Crisco (don't cook with it!) or canola oil, will produce a perfectly good and resilient seasoning on smooth or bumpy cast iron. permalink fedilink source parent hideshow 2 child comments replies: [–] AtariDump@lemmy.world 1 point 1 year ago (2 children) Wait, why shouldn’t I cook with Cisco? permalink fedilink source parent hideshow 4 child comments replies: [–] ProdigalFrog@slrpnk.net 3 points 1 year ago (1 child) Update! So the new Crisco uses Intersterified fat, which this study suggests promotes weight gain, increases blood sugar levels, and stresses the liver. It also is now mostly made of Palm oil, which means buying it inadvertently supports the burning of rainforest for palm oil plantations. permalink fedilink source parent hideshow 2 child comments replies: [–] AtariDump@lemmy.world 2 points 1 year ago Thanks! permalink fedilink source parent [–] ProdigalFrog@slrpnk.net 2 points 1 year ago From the studies I'd read on the new formulation, the thing they're doing to it to keep it solid at room temperature seems to also be very unhealthy, even if it no longer has trans fats. It's been quite a while since I read them, so I can't recall the name of chemical or process that's harmful (agh!) I'll see if I can find it. permalink fedilink source parent
[–] AtariDump@lemmy.world 1 point 1 year ago (2 children) Wait, why shouldn’t I cook with Cisco? permalink fedilink source parent hideshow 4 child comments replies: [–] ProdigalFrog@slrpnk.net 3 points 1 year ago (1 child) Update! So the new Crisco uses Intersterified fat, which this study suggests promotes weight gain, increases blood sugar levels, and stresses the liver. It also is now mostly made of Palm oil, which means buying it inadvertently supports the burning of rainforest for palm oil plantations. permalink fedilink source parent hideshow 2 child comments replies: [–] AtariDump@lemmy.world 2 points 1 year ago Thanks! permalink fedilink source parent [–] ProdigalFrog@slrpnk.net 2 points 1 year ago From the studies I'd read on the new formulation, the thing they're doing to it to keep it solid at room temperature seems to also be very unhealthy, even if it no longer has trans fats. It's been quite a while since I read them, so I can't recall the name of chemical or process that's harmful (agh!) I'll see if I can find it. permalink fedilink source parent
[–] ProdigalFrog@slrpnk.net 3 points 1 year ago (1 child) Update! So the new Crisco uses Intersterified fat, which this study suggests promotes weight gain, increases blood sugar levels, and stresses the liver. It also is now mostly made of Palm oil, which means buying it inadvertently supports the burning of rainforest for palm oil plantations. permalink fedilink source parent hideshow 2 child comments replies: [–] AtariDump@lemmy.world 2 points 1 year ago Thanks! permalink fedilink source parent
[–] ProdigalFrog@slrpnk.net 2 points 1 year ago From the studies I'd read on the new formulation, the thing they're doing to it to keep it solid at room temperature seems to also be very unhealthy, even if it no longer has trans fats. It's been quite a while since I read them, so I can't recall the name of chemical or process that's harmful (agh!) I'll see if I can find it. permalink fedilink source parent
[–] dohpaz42@lemmy.world 1 point 1 year ago There are a lot of pits in the surface of a Lodge. It’s much better now and food doesn’t get stuck as often. I guess it’s a preference thing. 🤷♂️ permalink fedilink source parent
