FuglyDuck

Kinda hard to let media in when they all have cameras and are going to show the extent of the rubble.

Details, right?

I dunno.

But i I remember seeing memes of using posing-tools for video games (so like you can get screenshots with really disturbing smiles.)

I wonder how quickly it’d remain as an option if all the exhibitionists got together and started unlocking it using their O-face.

little surprised that has been a thing yet. (maybe it has.)

Also requiring facial recognition for porn?

It doesn’t take an hour to preheat cast iron

FTA:

To preheat over a burner: Set your cast iron skillet over medium heat, ideally on a burner that’s roughly the same size or larger than the pan’s base. If your burner is smaller than the pan, rotate the skillet a few times during preheating to help even out hot spots. Give it 3 to 5 minutes to come up to temperature. Then, and only then, add the oil and let it heat until it shimmers or just starts to smoke. If you’re aiming for a specific temperature, use an infrared thermometer to read the surface directly. For gentler cooking tasks, such as sautéing onions or frying eggs, a surface temperature of around 400°F is usually sufficient. For high-heat jobs like searing a steak or pork chop, let the pan reach a temperature closer to 500°F.

To preheat in the oven: When you need a ripping-hot skillet to put a proper sear on steaks or chops, I recommend using the oven, which can heat the pan evenly while also making it exceptionally hot. Place the empty cast iron skillet in a cold oven, then turn the oven to 500°F. Once it reaches the desired temperature, carefully remove the skillet using oven mitts or a thick kitchen towel (it will be blisteringly hot, so make sure that towel isn’t even the slightest bit damp). …

(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.

“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?