this post was submitted on 13 Jan 2025
1078 points (98.9% liked)

Not The Onion

12731 readers
1992 users here now

Welcome

We're not The Onion! Not affiliated with them in any way! Not operated by them in any way! All the news here is real!

The Rules

Posts must be:

  1. Links to news stories from...
  2. ...credible sources, with...
  3. ...their original headlines, that...
  4. ...would make people who see the headline think, “That has got to be a story from The Onion, America’s Finest News Source.”

Comments must abide by the server rules for Lemmy.world and generally abstain from trollish, bigoted, or otherwise disruptive behavior that makes this community less fun for everyone.

And that’s basically it!

founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
[–] simplejack 8 points 2 days ago (1 children)

You can still get vintage Wagner cast iron for a decent price on eBay or FB marketplace, but over the past 15 years people have started to catch on to what I just mentioned. So it’s not as dirt cheap as it once was.

These days I generally know how to cook on a pitted lodge without it sticking, but smooth cast iron is more forgiving.

[–] AA5B 1 points 2 days ago

The difference is what part is more forgiving

  • a smooth well seasoned surface is most forgiving for your food not sticking
  • a rough sandcast surface is most forgiving of poor cleaning habits. The seasoning is usually good enough and it is more likely to remain adhered