flame removedants
facepalm. Censorship absurdity.
this post was submitted on 30 Oct 2024
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That is your instance doing a shitty job of filtering.
Whaaaaat the fuck?
I had no fucking idea of this. I've been seen "removed" used more and more on the last months and I just thought people speak weird online nowadays.
My lemmy.lm instance has been censoring content that I see without me knowing it?
Fuck this shit, I'm going to look for another instance right now. One that treats me like an adult who wants to see what other people type so I can decide MYSELF if someone is an asshole for using certain language
Yeah it’s stupid
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ML lmao
That's probably your instance. It shows up normally for me.
Like when I type ******* it just shows up as stars to you, but I see my password?
hunter2
hug3b00b5
Part of the reason why I reject "retard" as an "ablest slur" you're just outright not allowed to say. When we don't censor idiot, stupid, moron, etc. I'm going to live to se the term "intellectually alternative" become unspeakable.
One of my favorites of these was "salsmurfer." On a multitool collector forum, the autocensor was set to replace bad words with "smurf." So there was a lot of "What the smurf was Gerber thinking?" One of the banned words was "twat." Something that multitool users are often concerned about is whether an expensive steel tool will survive service in maritime environments or indeed when used while diving in the ocean. An English teacher will tell you that "salt water" is two words, but what do they know?
"Will a skeletool rust if exposed to salsmurfer?"
lol, that's lemmy.ml for you
Looks fine from sh.itjust.works
Plastic and food shouldn't mix.
We fucked up real bad. Gonna be a long road to fix this shit.
The new thing is PFAS in the food chain. We're fucking it up faster than we're fixing it. Almost like profit motivation was a bad idea.
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Food and two different metals at once (that also touch each other) shouldn't either.
https://www.youtube.com/watch?v=Lyrj-CYC5I8
Basically, electrochemistry happens and the metal breaks down, seeping into the food. This is problematic for aluminum.
Food should never touch anything artificial. If it hasn't been levitating since the day it was hand harvested from old growth forest, it's basically pure poison.
I yeet my food so high it stays in the air/orbit just long enough before I plan to eat it. Sometimes, it hits wild geese on the way up and they get cooked during reentry.
This is very specific since he even build up a little rice tower pressing up against the foil.
Well, you need wet food, metal and another metal all touching each other for this to happen. I've seen my sister make the mistake IRL so it certainly does.
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I had this happen when I made a tomato-based dish in a cast iron pan, covered it with foil, and then stored it in the fridge. The aluminum was electroplated to the top of the food, and the pan had iron pits in the bottom.
Yes, I know I was bad for doing that to a cast iron pan. I was young and foolish.
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Sous vide has entered the chat.. with keurig knocking on the door
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Also, if you have a cast iron pan that is extremely rusted, get a brass bristle drill attachment and blast all the rust off with it.
After you have finished that and cleaned it, season it like the other poster mentioned and it will be as smooth as almost any Teflon you've ever used.
Geez, I hope people aren’t out there using rusted cast iron. That’s beyond ignorant.
I have found cast iron pans in the trash that were trashed because they were Rusty. Cleaning them, de-rusting them, and reseasoning them was enough to put them back into service and they are some of my favorite cast iron.
I’m ignorant. Tell me what’s the problem with rust? I thought iron oxide is a fairly stable compound.
Do yourself a favour and start using proper cast iron or stainless steel frying pans as well. You gotta learn how to use them, but it's a whole different level. I'm never going back to non-stick.
To get started with a new pan:
- Pour a bit of oil in it
- Dry it ALL up with a paper towel
- Heat up to high temperature, let cool.
- Repeat three times or so. This creates a coating of hardened oil.
~~Never, ever, wash with soap. If you do by accident, repeat the above process to coat the pan again.~~ (just don't scrub too violently with soap - I'm being outdated with my advice here)
When cooking:
- Heat up pan
- Add oil
- Add things into pan only when hot
- Use water or wine to deglaze when things get a little stuck. That's where you get deliciousness from - it's a feature, not a bug.
I use an old cast iron that's a bit rugged in the bottom for pancakes. It's the most amazing thing ever. I found it in the trash one day. The cast iron allows me to use a steel spatula when it needs to be thin, otherwise I use wood.
You can wash these pans with soap, you just shouldn’t abrade them. Soap isn’t going to remove the molecular bonding unless you’re scrubbing the hell out of it.
Also, Teflon’s a no go but I was under the impression ceramic is ok. Is anything wrong with that coating for cooking?
Ceramic loses its' non-stick properties quite fast, cause the coating gets micro-cracked.
I'm on year four of using a ceramic pan to cook scrambled eggs in butter at least 4 days a week and it is still pretty slick.
Is it other foods like acidic tomato sauces that mess with the coating?
Your coating might be ok for you still, while still having lost a lot of its' non-stickiness.
Usually, you can fry eggs on non-stick pans without butter (even if butter is delicious): can you sill do that?
It's usually not a chemical reaction like what's happening with acidic foods on the coating of a cast iron/carbon steel pan. Ceramics is quite brittle, so mechanical shocks can create micro cracks, which are hard to see but make food stick.
Yeah our Fika ceramic pans aren’t that great anymore after 2 years.
Thanks - apparently modern soap is much milder on the seasoning, so it's not really a problem any more. I've never thought to question the advice that was passed down the generations. :)
Nothing wrong with ceramic from a food safety perspective. I love it in my cast iron pot, not sure I would go for it in a frying pan.
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A new cast iron pan should be washed with soap and water. They’re usually coated with something you don’t want to be eating to keep them from rusting from the factory to your home. You scrub that off and then season it.
Huh, good to know - I've only ever used old ones. They always clean off pretty easy with just water and a firm dish brush.
After Googling a bit, it turns out dish soaps were much more powerful in the past, which is why old people always say not to use dish soap in a pan. Newer soaps are generally milder and won't damage the seasoning. It never occurred to me to question it. Thanks!
I'll probably keep going without soap though, but it's nice to know I can be a little less fanatic about it. :)
I wash my cast iron with dish soap after every use and I can still slide eggs around in the pan. Definitely agree, though. I only have 1 non-stick pan that I almost never use. Stainless steel and cast iron are really the only 2 types that you need
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I thought this is only something done to cast iron. Should you do this with stainless steel pots too?!
The "to get started with a new pan" part only applies to (bare, not enameled) cast iron. The "when cooking" part applies to both.
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Yay for being overly cautious after the BPA thing and deciding to avoid plastic as much as possible and strictly avoiding it when dealing with high heat.
Though I still wonder about the chemicals used to treat/seal wooden utensils.
It is kinda funny coming back full circle, because as a kid I thought the wooden spoons we had were relics of the past and preferred the smooth plastic ones.
Now I prefer the wooden ones, stains, cracks, and all. Just limit how long you soak them for when doing dishes.
On that note, I've found that most dishes only need to soak for a minute or less before they are easier to clean. And if you rinse them before anything dries, you probably won't even need to soak at all.
You can apply food-grade mineral oil aka cutting board oil to your wooden implements and that will help keep them from drying out and cracking. Also works on cutting boards, of course.
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Do they make wooden thin spatulas?
No, but they do make them in metal.
This destroys my ceramic coated pans sadly. I have wood utensils except for a couple plastic spatulas specifically for flipping eggs because the wood ones aren't thin enough to not destroy them.
Useles in pans, unfortunately, because they scratch the teflon.
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