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submitted 1 year ago by zirzedolta@lemm.ee to c/asklemmy@lemmy.ml

For me it is the fact that our blood contains iron. I earlier used to believe the word stood for some 'organic element' since I couldn't accept we had metal flowing through our supposed carbon-based bodies, till I realized that is where the taste and smell of blood comes from.

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[-] boatswain@infosec.pub 3 points 1 year ago

Ah gotcha, I can understand how that might be a thing; cat iron is definitely something you treat differently than other dishes. There's a whole fascinating level of nerdery to proper seasoning, but it's definitely special cookware that doesn't fit the usual patterns.

[-] cubedsteaks@lemmy.today 1 points 1 year ago

yeah, for some reason it gets to me that there is something left on the pan on purpose. My brain just wants me to scrub it all off.

[-] boatswain@infosec.pub 2 points 1 year ago

What about if you think off it like Teflon on a nonstick pan?

[-] cubedsteaks@lemmy.today 1 points 1 year ago

I use a ceramic pan mostly and try to stay away from nonstick and teflon because that can scratch over time and get into food.

I also have an issue with rinsing out dishes. I'm worried there is still going to be soap so I just rinse things over and over.

[-] boatswain@infosec.pub 2 points 1 year ago

Yeah, I stay away from the nonstick stuff as well, for the same reason. Just thought that thinking of seasoning as a nonstick coating target than as something to be cleaned off might be helpful, though I totally get it if not.

this post was submitted on 08 Sep 2023
385 points (96.8% liked)

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