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Joined 2 years ago
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Cake day: June 14th, 2023

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  • Personal injury lawyers might not be as big as they are, but lawsuits in the US are kind of important for more than just monetary compensation, it’s to have case law and in essence introduce new regulations. McDonalds didn’t just have to pay medical bills for the Hot Coffee lawsuit, but McDonalds also had to change how they serve their coffee. Its part compensation and part making sure it doesn’t happen again or if it does, there is a clear path for what needs to happen. As awful as it is to have something bad happen, it’s worse if we don’t learn and change from it and our system of incorporating case law is pretty decent at that, if imperfect. No legal system can cover every scenario, but if it can adapt as new scenarios arise then it is all the more resilient (although that does kinda assume our Judiciary is truly impartial and there are no cronies trained by think tanks to give the illusion of impartiality)







  • I fully get that modern dishsoap isn’t caustic enough to truly strip the seasoning, but I have noticed it does very slightly affect the seasoning.

    For 99.9% of the time it’s not necessary to use dishsoap and if something is really burnt on, then I’ll tend to go with something a bit more abrasive like a green scrubby pad or maybe steel wool or a paste of baking soda and water.

    It’s the same thing I do for my carbon steel wok too, boil water, rinse well, dry with heat and reapply oil to the reheated surface.



  • We do wash them, I clean mine by boiling water in them, scraping any stubborn bits with a wooden spatula, rinsing it out under running water and wiping them down with a clean towel and heating the pan again to evaporate any remaining water. No microbials will survive being boiled and then heated again, anything stuck to the pan dissolves away in boiling water and a clean towel will wipe away anything else. After that I add a few drops of oil and wipe down the still hot surface with the thinnest possible coating of oil.

    Seasoning for cast iron doesn’t mean holding onto previous flavors. It definitely shouldn’t taste like last night’s dinner. Seasoning in the context of cast iron is the build up of thin layers of polymerized oils from heating them up in a clean pan that forms a durable protective finish that is incredibly non-stick.

    So more accurately parallel your underwear example how cast iron is cleaned, if you took your underwear, boiled the hell out of them, used something to give them a scrub, rinsed them out well and then heat dried them.