They must have a good reason because driving with entitled cars trying to murder you suuuucks.
My biggest complaint is the smoking oil really upsets my air purifier, that stuff can’t be good to breathe in. I only season my pans outside and that is not even annually, only as needed and it is basically never needed.
After cooking I wipe the pan out with a dry rag and if it is just oily I let it ride. If there’s any crust stuck to the pan I’ll scrape it and wash with hot water in the sink. Dry it with a towel, light spray of avocado oil, wipe it off, put it away.
I’d like to upgrade my hood over the externally exhausted microwave vent I have, but until then I don’t use them inside in anything hot enough to smoke so we’re not breathing that crap in. Good enough for eggs or browning a sautee but I’m not going to sear meat indoors.
Edit: bacon! I love cooking bacon on cast iron but just can’t do it anymore. The smoke is too much, it coats the entire house in a sheen of oil vapor, and splatters all over the stove. I recently got a blackstone and exclusively cook bacon outside.
On my TI-86 yo
The “wrong” is different here.
A boycott that doesn’t hurt has no leverage.
There is still benefit to hot forging the steel to refine and align the microstructure, but it doesn’t have to be many folds.
If you want to get really mad, read On The Edge by Nate Silver.
Wall Street. Shorts, bulls, bears, options, it is all euphemisms for gambling and everyone else suffers for it.
If it shouldn't be charged above 80%, then make 80% the new 100%. "But this one goes to 11"
Counterpoint, preheating just gives you a consistent starting point to follow their recipe. So you could follow their recipe once to see the intended result, then optimize it for your equipment (find the correct time and temp to get the intended result without preheating).
This all assumes you're cooking a frozen thing. If you're baking, follow the damned instructions. Baking is a science.
old timer
10 years
😬
I try this every day but it doesn’t work. Extros gonna extro.