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He/him

Formerly on .world.

  • 32 Posts
  • 358 Comments
Joined 3 years ago
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Cake day: July 4th, 2023

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  • That’s the neat part. You don’t need anything between cooking sessions. If you always cook with a bit of fat, the seasoning will build up over time and will keep the pan protected from rust. I deliberately reseason maybe a couple times a year.

    The truth is, cast iron and carbon steel don’t need excessive babying. My only tools to keep mine in top condition are a flat spatula and a thick bristled brush (natural fibers, no plastic as it could melt). After cooking, I always do the following :

    • Deglaze the pan over high heat and unstick everything left with the spatula
    • rinse, scrub with the brush, rinse again
    • dry with a dish rag
    • store somewhere dry
    • repeat the next day

    No need for soap, reheating, constant seasoning upkeep or oiling. If your seasoning isn’t flaking off, which it shouldn’t, it’s good to go. Even a few rust stains or gouges in the seasoning can be brushed off and seasoned over.












  • What you’re looking for is a Marine Nationale-style NATO strap. I have a few of them from CNS Watchbands from Sweden, cheap and good quality. Not sure if they sell this exact color scheme though.

    The one you showed seems to be from Zuludiver.

    FWIW “true” MN watchbands are elastic. Not what you’re looking for but you might find more colorways.