i still enjoy the air-popped stuff - get the kernels from the Amish, has made a difference (digestively speaking) versus store-bought kernels. That said, I stopped eating nuker-corn years ago, then I found out a couple years ago the chemicals in those bags, when nuked, are toxic to birds and the fumes will kill 'em (we have parrots). We had to get rid off all 'non-stick' as well. all stainless, cast iron, and carbon steel now (actually a blessing in disguise).
stay away from all that shit.
great looking setup. I have been pleased. Our irons are a few years old now - seasoned beautifully, and our carbon steels are my favorite to cook with thus far. never going back.
i only wish i gave it more thought and effort a lifetime ago when my gran got me my first cast iron.
Thx, I had a great time making it, it turned out way better than I thought it would.
Every time we find a new piece, I do a full strip, either chemical or electrical, and then an initial 3x seasoning cycle before introducing it to the rest of the collection.
I'll add a few new layers to some of the rest of the pans as well, as long as I have the sauna fired up.
It's a very cathartic hobby.
Yep, i've switched to only cast iron or and stainless steel pots with copper bottoms - several i have picked up from the local Salvation army second hand store for like $2 a piece.
Plus have gone back to popping my own from organic corn kernal in an air popper with (100% grass fed) pure butter.
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