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.

  • cubedsteaks@lemmy.today
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    1 year ago

    That is super interesting information and kind of makes sense with the seasoning involved.

    But I recently learned you can get different enamel types that you don’t have to season.

    • boatswain@infosec.pub
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      1 year ago

      I would think an enameled skillet would not provide any extra iron; the glass that the enamel is made of forms a barrier between the iron and everything else. That’s nice because you don’t have to worry about it rusting any more, but it also means no iron in your food.

      • cubedsteaks@lemmy.today
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        1 year ago

        Yeah, its like a trade off. I’m uneasy about having to season a pan for some reason. I’m pretty sure I have OCD and if I can’t clean a dish the way I clean my other dishes it bugs me to some extent.

        • boatswain@infosec.pub
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          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
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            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.

              • cubedsteaks@lemmy.today
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                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
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                  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.

        • ColeSloth@discuss.tchncs.de
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          1 year ago

          You’ll just develop a new ocd about how sexy you can make your cast iron look. They’re the only dishes related thing I enjoy cleaning up.