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.

  • boatswain@infosec.pub
    link
    fedilink
    arrow-up
    3
    ·
    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
      link
      fedilink
      arrow-up
      1
      ·
      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
          link
          fedilink
          arrow-up
          1
          ·
          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
            link
            fedilink
            arrow-up
            2
            ·
            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.