• Techno-rat@lemmy.blahaj.zone
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    3 days ago

    Wooden spoons are better for cooking with cast iron pots and pans, which a blacksmith, being knowledgeable about metal, would be vey aware of.

    Just as the it person is way more aware of the pitfalls of smart tech than your average person

      • Techno-rat@lemmy.blahaj.zone
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        2 days ago

        Metal tools also scrape the bottom lining that forms over time off, which is a big no no when cooking with cast iron.

        • RampantParanoia2365@lemmy.world
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          2 days ago

          The seasoning? I seriously doubt that. People seem to think cast iron is more vulnerable than it is. You can wash it, too, just dry it off after.

          • Techno-rat@lemmy.blahaj.zone
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            2 days ago

            P sure (but not entirely) that thats for when you purposely want to remove the lining, fx for resale, to make it look brand new

            Havent personally heard chainmail reccomended tho, mostly heard of steel sponges, chainmail sounds way cooler tho lol

            • Korhaka@sopuli.xyz
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              2 days ago

              Depends how hard you scrape. Steel sponges with a lot of force will take you down to metal, chainmail might work nicely for cleaning stuck on food without damaging the coating too much but I haven’t used it.

              Metal tools you need to really scrape at it to remove the coating, I don’t think it is something you could do by mistake.

              • Techno-rat@lemmy.blahaj.zone
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                2 days ago

                Makes sense! All this is secondhand knowledge from a bunch of friends who are cooks for a living, so not based on any personal experiences, maybe probably should’ve clarified that earlier lol

    • Auli@lemmy.ca
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      2 days ago

      Sure but what us the downside? It us a huge field with everything from local to requiring the cloud. You can’t blanket it all together.