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Joined 2 years ago
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Cake day: July 15th, 2023

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  • Computer science, I wish to believe, still has doors awaiting exploration.

    There was a time where you could grab a walking stick, a cloak, and a pack and go see things no other human has ever recorded seeing; and then that exploration was done and we needed boats or whatever vehicle to get there. Then the boats had to get bigger, and had to be powered by wind rather than oar, then we had to go down, into the depths of the oceans, or up into the vastness of space. We still haven’t explored all of the ocean, seen everything this world has to see.

    with each new horizon, there is a new place to explore. a new richness to discover.

    This is true, also, of computer science; and all sorts of other frontiers.

    I’m not trying to disuade the OP or anyone else. Even if they’re never even close to successful; it’s their time to spend. if they enjoy the work; then by all means. It’s more of a warning… it’s not the kind of thing that’s going to be a weekend project. (“There be dragons,”)








  • generally speaking, it shouldn’t be too difficult to get stuff off. I generally use blue scotchbrite scrubbie pads. They’re non-abbrassive and have no metal or cleanser in them; but they’re scratchy while being soft enough.

    Other things that gets recommended is “washcloths” made of maille links (for example.)

    The next stuff is some generic recommendations that you may or may not find useful (or have already heard.), but they’re key steps in getting that truly nonstick surface… and it starts with how you maintain and cook with it.

    Cast iron needs to be maintained- it was the original non-stick pan, mind you, but that nonstick surface needs maintenance. I typically season mine with avacodo oil applied in very light coatings and kept in a 350f oven. it’s best to stay below the smoke point of whatever oil you’re using; so check that and go 50-100 degrees under. The oil is polymerized when it’s no longer tacky; and I tend to apply about a teaspoon at a time using an old microfiber cloth. (Less is best. I place the cloth on the top of the oil bottle and give it a quick flip-and-down. that’s enough. for a full 12" pan, and probably enough for 16" if you have one.)

    once its seasoned well, you can maintain it by occasionally putting a light coating of oil after use, cleaning and drying.

    Also, it’s important to remember that you need some kind of oil in the pan for it to be truly non-stick. I use avocado oil as my go to; it has no real flavor and it doesn’t smoke like olive oil does. If you want to use butter, you can also get cute and add both avacado and butter and avoid burning the butter that way. It doesn’t take a lot- a tablespoon is frequently enough. for something like bacon, I put a light “seasoning” coat on before cooking- you don’t really want animal fats to season, it’ll burn and turn bitter.

    Finally, you want to preheat the pan slow-ish. it’s not an aluminum nonstick; it takes time, let it get up to temp.