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Joined 4 months ago
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Cake day: March 4th, 2024

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  • Yeah my experience is similar to other replies - no nonstick will last you for ever.

    If you want a BIFL pan, a real high quality stainless steel one from a restaurant supply store will be your ticket IMHO. You’ll be able to use metal utensils in it and not ding the coating, and you can use real steel wool and brillo pads in it and not hurt it. I tried for years to baby various nonstick brands but they always got fucked up one way or another. Even ceramic coated eventually chipped and scratched until it wasn’t very nonstick anymore.

    It won’t be as nonstick as a coated pan, but it will truly last you forever; they’re made for kitchen staff which means they’re built to get the shit kicked out of them regularly. It does mean more scrubbing but it also means not buying pans every year or two, so 🤷‍♂️

    Edit: Oh I just remembered my favorite trick for removing caked on grease and whatnot - fill the pan with water (and a tiny bit of dish soap if it’s really bad) then put it on high heat and boil it.





  • I love pointing this out to folks who think produce is 100% natural and that GMOs are the devil. Like bruh do you think strawberries evolved to be giant sweet and awesome tasting on their own?

    Wild strawberries are tiny and sour because it doesn’t make any sense for a wild plant to put so much energy into growing ginormous berries.

    Just cuz we don’t know what genes were selected for by breeding the plants with giant fruit together to make plants any less modified by us. They would never survive without us, we’ve modified them too much.

    That said, the shit where they’re inserting whole sequences of dna from other plants and animals is a bit sketchy.