• 0 Posts
  • 5 Comments
Joined 2 years ago
Cake day: June 16th, 2023
  • tomkatt@lemmy.worldtoLeopards Ate My Face@lemmy.world•Pro-Trump owner shocked as grocery store that thrived for 43 years goes bankrupt under his tariffs and policiesEnglish
    37·
    4 days ago

    The fact that we see so many people having regret is a good thing. I’d rather have people that realized they fucked up then people that are doubling down and defending everything Trump is doing.

    And that’s why it’s not funny, but the suffering has to continue. The person in this article and many who support Trump will not see reality for what it is until it hits home and affects them dramatically.

    It sucks, but there’s a lack of empathy in this cohort that means they’ll never understand the consequences of what they’ve done unless they’re directly impacted by it, and only for a prolonged enough duration for it to sink in and become a long term pattern instead of a “one-off” experience.

    If you want to help, donate to your local food bank. Nobody can save these people from themselves, but you can at least ensure that they don’t starve long enough to maybe turn things around.

  • tomkatt@lemmy.worldtoAsk Lemmy@lemmy.world•Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan?English
    1·
    5 days ago

    Non stick make food go hot but food no stick. Doesn’t last very long but it’s very easy to clean. If you really love eggs they’re a necessity.

    Hard disagree. Eggs are the first thing I ever learned to cook, and I can make them consistently how I like them, every time… or I could, until I started using non-stick pans. For a few years I struggled to make a proper egg and couldn’t figure out why. Switched back to stainless steel pans, perfect eggs every time.

    I really, really don’t like teflon/PFAS/whatever non-stick pans. Just plain steel or cast iron for me. The consistency matters, and I just can’t get that from non-stick coated pans.

  • tomkatt@lemmy.worldtoAsk Lemmy@lemmy.world•Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan?English
    3·
    4 days ago

    Non-stick is terrible for anything that needs real frying, because the non-stick coating breaks down at high temperatures (generally manufacturer recommendations are to keep the pan under 400f / 204c. I’ve had the coating start browning and changing at lower temperatures than that.

    I have cast iron pans, but I can’t be bothered to maintain them so they mostly sit in the cabinet. I need to sand and re-coat mine currently, as they’ve got some rust spots, and I don’t really use them.

    I swear by steel pans. They work great on any stove type (gas, electric, induction, doesn’t matter), have enough heft but are lighter than cast iron, and they can handle high heat and even be baked so long as the handle is also steel. The trick to stainless is making sure it’s hot enough for water to dance on, and nothing will stick. I tend to use a bit of oil and then a bit of butter when cooking in them and they’re practically non-stick that way anyway, just give it a rinse and wash while it’s still hot and everything comes right off.

    Plus, there are some foods you actually want to stick a bit sometimes, like when you’re searing meats and later using the glaze from the pan for a sauce.

    If you’re using steel and accidentally leave it and stuff is stuck to it, no need to panic, just put some water in the pan, heat it up (preferably with a lid on), and once it’s hot, everything should come off easily.

    Edit - one trick to cooking with a stainless steel pan that I’ve found specifically when cooking with oil (olive oil generally) - When the oil becomes thin and moves around the pan easily you’re generally good, but if you leave it sit on medium heat until the oil makes a sort of sine wave pattern where the edges of the pan start to curve up, you’re set, nothing will stick.