“When properly preheated, the heat is very even” isn’t contradicted to that fact.
Cast iron does indeed suck at heat distribution, which is one of the reasons it needs proper preheating.
But once the pan is properly preheated, then that heat is quite even.
Make sense?
This is factually wrong from the jump
…. What you’re seeing as heat distribution is the consequence of having to preheat your pan for so long.
So you’re saying that, properly preheated, the pan has very even heat?
Gee why didn’t I … oh. That’s is what I’m saying.
You’re right, if you don’t preheat, it’s uneven. But you put in the extra effort and it’s rather more even than nearly any kind of pan.
They tried remaking everything and have run out of ideas.
Glad you rescued it and gave it a better home!
Oh yeah. actually have to be careful to not heat it too quickly, though. I’m not sure what that threshold is, though. Inductive cooktops are lovely, though. Much better than electric cooktops, and lacking in all the unpleasant pollution of gas.
they also last significantly longer. I’m using pans I got from my grandma. She got them from her mom. and If i had kids, they’d probably get them after I was done with them.
Enameled cast iron is very good, but I find it’s not quite as nonstick as a properly seasoned not-enameled cast iron. Enameled pans are rockstars for acidic sauces, though, and that makes them amazing for braises.
Define “better”.
It’s heat- when preheated properly- is much more even and it holds it quite a bit better. This of course, requires preheating (and that takes a long moment.)
when properly seasoned and oiled, the pan is genuinely nonstick to the same degree as most PTFE pan out there (without all the nasty plastics flaking off, and able to be get up to a proper temperature for searing in the first place…) But of course, this means keeping your pan properly seasoned.
I’m not a fan of lodge cast iron, though, IMO its too much work to develop and maintain that level of seasoning (because of it’s surface. Victoria is a better inexpensive option if you’re looking to buy new.) But I also rock a lodge when camping (Because I don’t want to subject my really nice, inherited stuff to campfire cooking.) but cast iron can take the abuse of cooking right on coals and other campfire torture (like being cleaned with sand.)
Of course, you have to clean up/care for that camp pan after the fact.
The point being made is that everyone has a different understanding of what is “best”, cast iron does require a significant investment in maintenance and care. For me, the effort is worth it. for many it’s not.
for what cast iron does well, it’s amazing. And really, the biggest problem is that it’s not so good for acidic things (which eats away the seasoning, but that’s more like ‘don’t try and make a pasta sauce’ rather than “don’t splash in some citrus.”
yah for pro-saudi propaganda!
weeee.
New Zealand has no native predators, and cats are extremely good predators.
These aren’t house cats that got lost, these are cats that are entirely wild and are now an invasive species. TNR would still decimate the local fauna while waiting for nature to take its course.
They also can’t be housed like you might do with a house cat turned stray.
as much as I love house cats, in New Zealand, the feral cats are an ecological apocalypse.
yeah. Does anyone actually believe that?
He stabbed it with a soldering iron in an attempt to get to the hardware. Dude’s a dumbass.
I imagine that will be delivered by drone. To oil refineries.
Or something that looks expensive, anyways.
Hmm. I know a few pig farmers that has plenty of waste to get rid of. They normally sell it off as fertilizer, but, eh, I’m sure we can persuade them to donate for the cause.
sucks to be whatever schmuck has to clean out the hold, though.
I wonder what would happen if people started just using water-dropping aircraft to dump tons of water on them. Maybe escalate to some type of really stanky water. Over and over and over and over again.
the US hasn’t already?
that’s just it… any vulnerable system lets them get their nose in the door, then the camel starts snooping around the tent for whatever it can get. Eventually, they find away to something juicy.
The thing is, whether we’re talking about digital or physical security, the weakest thing in any system is the humans. The sloppy passwords (c’mon it should have been Louvre25! lol.) is a human thing. clicking that phising scam is a human thing. kipping off to the egyption bedroom for tryste with receptionist is a human thing.
the simple password isn’t the problem. The people being complacent is.
the Target hack went in through the HVAC system.
At least it wasn’t the default password.
I’ve known clients that have never removed the default admin account, with a default admin password… and looked at me like I had a horn growing out my ear…
Usually, there’s a network for IP cameras, with a central server holding the video. There’s then, usually, a firewall to anything outside that, and frequently just a hardline to a monitoring system. (another computer with lots of monitors, typically.)
Most modern systems can VPN to the firewall and run a client there via remote desktop, and then access the monitoring system that way; but the server itself is not.
As to the complexity of the password, typically there’s different levels of permissions. The basic ones would just let you monitor real time, probably review recordings, and maybe rip those recordings. (but not change settings, or otherwise delete anything.) A place like the Lourve would have multiple guard stations connecting in on the local network; with dozens of guards watching cameras at any given time; and would each need their own account/logins if you wanted to make the password actually complex.
a large part of the problem is just the sheer amount of people that would need to have acounts- the lourve says they have ~1300 ‘reception and security’ staff. (for the record, reception would also be part of the security envelope… though they probably wouldn’t need the password.)
anyone dialing in from off sight would likely have their own password (and have elevated permissions to allow that.). Frequently, by remote desktoping into a system on the local network.
You’ll also notice theyre not saying the security system was actually compromised- even if the cameras were pointed the right way, they’d still have gotten in and out because the windows were a point of vulnerability. They might have been able to respond faster, but they were in and out in ten minutes. a camera wouldn’t be able to stop that, if you account for normal human reaction times… if they’d even notice the ‘contractors’.
It doesn’t take an hour to preheat cast iron
FTA:
(emphasis mine.) Ovens typically take 10-20 minutes to come up to temperature, and if for whatever reason your oven is already hot, it won’t take longer than what your oven takes to preheat to to get up to temp.
Either way, I typically start preheating as I’m prepping everything else.
And yes, I know I have an even pan because I not-infrequently make omelettes in them.