I like knitting, math, and uplifting the proletariat.

Old account: @MxRemy@lemmy.one (if lemmy.one hasn’t died yet)

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Joined 9 months ago
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Cake day: August 5th, 2024

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  • They’re maybe a littlllee boring in flavor, but it makes up for that in quantity. Where I’m at in northeast U.S., you can walk like 3 minutes in any direction and find as many as you could ever want, sadly since they’re invasive. These ones were in my yard lol. We’re supposed to have native elm species here but I’m not sure if I’ve ever seen one, some blight is killing them off.










  • I think aluminum pans have totally different use cases than cast iron. They’re wayyyy more responsive to changes in heat, and they heat much more evenly. With cast iron you’re supposed to supposed to build up a nonstick surface by heating oil in it until it polymerizes, which makes it great for eggs but actually bad for a lot of sauces I think? In aluminum you often kinda want food to stick and undergo a maillard reaction, then scrape all those bits up and incorporate them into the sauce for flavor. As for acidic stuff, that’s true, except good aluminum pans usually have a super thin layer of steel for the actual cook surface. Take all that with a grain of salt because I’m no expert, but I did learn everything I know from the holy grail of cookware knowledge, this legendary 2003 eGullet post.

    I’d probably use the cast iron for tortillas, or better yet, a flat soapstone tawa.