To people that see this: yes, cast iron is as non-stick as teflon, but you are generally told not to soak or put it in the dishwasher. I don't think you're supposed to put teflon in the dishwasher, but people do.
Regardless, the main thing about cast iron is to use it all the time. If you really, truly use cast iron all the time, it will never have food stick to it, you'll never need to "scrub" it. Hot water in the pan, let it sit for 10 seconds, scour with a normal dishes brush or whatever you use, put the pan on the stove, heat till there's no water, hit quickly with an oil spray. Notice i didn't mention soap. It takes EXACTLY the same amount of time as cleaning an older teflon pan, less the heating part. I just look at the heating as sterilization, and i don't worry about it.
I have 3 induction hobs, i switched to 100% cast iron and stainless cookware, and i'm happy. I just got tired of being upset about flakes/damage to my cookware from other people using it. MIL gave me a set of lodge she didn't want, plus i had 3 pans from ages ago that we re-seasoned and started using. Cast iron griddle, cast iron flat weight.
If my arthritis gets so bad i can't lift the pans at all, i might consider carbon steel or something, but i haven't used it yet. I'm better at cooking on cast iron than stainless, but i can make stainless work, too; it's just more hands-on than cast iron or teflon.
I've used peanut, rapeseed, olive, coconut, avocado oils; butter, bacon and other rendered fat. All work fine, although butter i'd put some other oil in with it. I only use avocado, peanut, olive, and bacon, in that order these days because of diet and other concerns.
To go down the rabbit hole of cast iron...which seemingly is not that deep.
We use cast iron daily, but I have been unable to find any health studies that looked at the quasi plastic polymerized fats that make up the cast iron cooking surface. Not even studies to determine what they are exactly. I wouldn't be slightly surprised if it's found that eating the bits of scraped up "seasoning" while cooking leads to cancer or something.
So I think that leaves stainless steel as the ultimate health conscious cooking pan.
i had to ssh to our public nextcloud and run the occ empty-all-trashes-immediately --force --all-users -f command, due to its disk filling up (2.5TB!) and postgres crashing, to boot. empty-trashes command and a reboot and it came right back up.
If you create the file with 'mkswap --file' it allocates the blocks. Trying to use 'swapon' with an existing sparse file won't remove the holes for you but does notice them and then refuse to use it.
you know the OP has "ion" and "dust" in the middle so this was hard to find.
I normally can't stand ambient, but you went a different direction in the middle there. You should put out an album, that probably no one will buy, but maybe eventually you get asked to do soundtracks for things.
not picking on you, specifically, but i wonder how many people could roughly draw a cardboard box template correctly. It is an easier object than a bicycle, which people routinely have issues drawing, too.
generally, there's not "missing pieces" in a cardboard box.
Fair, that template resolves to a box but it's missing stuff like tabs to make the bottom properly stick ; and it's probably not optimal in its use of cardboard. Also it was design in a minute in draw.io to make a stranger on the internet chuckle, so lots of constraints to fulfill.
The trick to optimization is not "doing faster" but "doing less". I already feel rg is missing a ton of results I want to see because it has a very large ignore list by default.
i see this - complaint? - often, but i use grep for finding text in files in the filesystem, like normal people. But specific datasets i'll use ag/rg. As an example, i have transcribed all of the "shows* i have access to for a couple of radio programs, when i want to do exploratory searches, i hit the set once with ag/rg, which takes 7-14 seconds to warm up once, then it's <1ms to search all 1500 text files or whatever.
So while i'm sure ag/rg may be frustrating to use in certain circumstances, by default it works great for searching text files, even structured text files, on disk.
The crate says it uses SIMD, but the crate also says that content search is 20-50 times faster. Maybe the guy unsure how fast it is or how much speedup he should claim to get recognition.
i had this issue, with an even more wild set of restrictions, so i used Caddy to "output its own access log" and i had a cron job on any server at home that would hit that caddy server with a pre-defined key, so like `http://caddyserver.example.com/q?iamwebserver2j` for one server and "q?iamVOIP" for another.
And now i have bi-directional IP exposure. it's cute because you can't tell if you just drive by, it doesn't look like it does anything. you have to refresh to see your IP, which is a little obfuscation.
if you care about security, not sure what to tell you. use port knocking.
Please note: this doesn't require installing anything on any remote, just a cron job to curl a specific URL (arbitrary URL). I used it to find the IP to ssh on remote radio servers (like allstar, d-star) for maintenance, for example.
there's iconography of a partially eaten fruit on the cases, and some of them glow.
eta: i'm just saying if i had a glowing half drank beer or partially eaten pizza on my laptop in a business meeting i am getting weird looks. Just because you all normalized glowing fruit doesn't mean the rest of us take you seriously.
Regardless, the main thing about cast iron is to use it all the time. If you really, truly use cast iron all the time, it will never have food stick to it, you'll never need to "scrub" it. Hot water in the pan, let it sit for 10 seconds, scour with a normal dishes brush or whatever you use, put the pan on the stove, heat till there's no water, hit quickly with an oil spray. Notice i didn't mention soap. It takes EXACTLY the same amount of time as cleaning an older teflon pan, less the heating part. I just look at the heating as sterilization, and i don't worry about it.
I have 3 induction hobs, i switched to 100% cast iron and stainless cookware, and i'm happy. I just got tired of being upset about flakes/damage to my cookware from other people using it. MIL gave me a set of lodge she didn't want, plus i had 3 pans from ages ago that we re-seasoned and started using. Cast iron griddle, cast iron flat weight.
If my arthritis gets so bad i can't lift the pans at all, i might consider carbon steel or something, but i haven't used it yet. I'm better at cooking on cast iron than stainless, but i can make stainless work, too; it's just more hands-on than cast iron or teflon.
I've used peanut, rapeseed, olive, coconut, avocado oils; butter, bacon and other rendered fat. All work fine, although butter i'd put some other oil in with it. I only use avocado, peanut, olive, and bacon, in that order these days because of diet and other concerns.
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