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49
Microplastics flavoring (media.scored.co)
posted 1 year ago by wankingisgay on scored.co (+0 / -0 / +49Score on mirror )
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6
derjudenjager on scored.co
1 year ago 6 points (+0 / -0 / +6Score on mirror ) 2 children
Exactly. Only cast iron and stainless. I find a ton of old good ones. Even the absolutely rusted out ones are good because they can be media blasted or acid dipped and restored
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whatlike_withacloth on scored.co
1 year ago 8 points (+0 / -0 / +8Score on mirror ) 2 children
Enameled cast is good too if you aren't into seasoning your cookware.
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derjudenjager on scored.co
1 year ago 3 points (+0 / -0 / +3Score on mirror )
Yes that is fine its just ceramic like plates
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GloboHomoErectus on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
Enamel is goated for making stews.
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Vlad_The_Impaler on scored.co
1 year ago 3 points (+0 / -0 / +3Score on mirror ) 2 children
can't you scrub it with white vinegar to get the rust off? Then season in oil? I'm sure there's thousands of videos on youtube of people doing it.
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derjudenjager on scored.co
1 year ago 6 points (+0 / -0 / +6Score on mirror )
Oh no im talking about ones that have been left outside for who knows how long. But yes just a good scrub is good enough for most cases. The best ones tgat i have found where near ruin and made in America
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mommamany on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror ) 1 child
Yes. I don't use vinegar, but coarse salt and a stainless steel scrub for the very rusty pieces. You can also use soap for the heavy initial cleaning. Then season (thin coat of oil, low and slow heat) and it practically becomes non-stick. Just use a good fat before cooking, keep the heat high, give a good rinse, dry with flame, and wipe down with oil again before putting it away.
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Vlad_The_Impaler on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
What sort of oils do you use for various purposes?

If i open your cabinet, what's my selection of cooking oils right now? Olive, coconut, avacado?
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mommamany on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror ) 1 child
You'd find all three! I like olive oil for things like dressings, searing meat and rich cakes. I have a spray dispenser full of evoo I use instead of nonsticks like PAM.

We use coconut oil for skin and hair and some baked items. It has a pleasant smell but also a slight taste.

Avocado oil is my favorite because it's so versatile and mild tasting. I use it in mayo, granola, etc.

We also go through an embarrassing amount of butter lol.
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Vlad_The_Impaler on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
I wonder what the temperature ratings are for each and if that helps to decide which to use in what cooking scenario.

I like the idea of coconut oil for baking. Olive oil seems best for salads or uncooked or unheated, on garlic bread, etc.

I know some people in Italy who can send me lots of different local italian olive oils not available in USA
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