Dual national, accidental shipping and petroleum expert. Likes cookies. Definitely a primate and mostly friendly.
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Joined 11 months ago
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Cake day: October 18th, 2025

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  • I agree with all the posters here that one does not need to baby a hunk of metal. Just keep it dry and clean.

    That having been said …I believe in the Cast Iron Spirits. Do not anger them. Two years ago I had my 25+ years old Lodge in the oven making a pizza, and when I went to take it out of the oven, the handle broke cleanly, perfectly off, spilling my pizza on the floor and my arm, giving me a nasty burn.

    So um, yeah; don’t make the spirits angry. Maybe sacrifice a drumstick to them once in a while or something.


  • I’m going to sound like a shill (go through my post history if you think so) but this knife sharpening thing: https://www.horl.com/en-US

    Friend of mine in NYC introduced me to it, and I was super skeptical it wouldn’t just strip five time more metal than a whetstone. I emailed the guy who made my chef’s knife, and he said “No, that thing is the bomb.”

    My knives are always sharp and if they are not, they get sharp in 2 minutes. And one of the disks doubles as a honer. (and yes I know I should have been honing them more before I got this, but could never get into the habit of always using the steel and being afraid my angle was off).