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What are some commonly known facts that are too bizarre for you to believe to be true? (lemm.ee)

submitted 1 year ago by zirzedolta@lemm.ee to c/asklemmy@lemmy.ml

487 comments fedilink hide all child comments

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.

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[–] cubedsteaks@lemmy.today 3 points 1 year ago (1 children)

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 6 points 1 year ago (1 children)

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 1 points 1 year ago (2 children)

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 3 points 1 year ago (1 children)

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 1 points 1 year ago (1 children)

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.

[–] boatswain@infosec.pub 2 points 1 year ago (1 children)

What about if you think off it like Teflon on a nonstick pan?

[–] cubedsteaks@lemmy.today 1 points 1 year ago (1 children)

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 2 points 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 2 points 1 year ago (1 children)

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.

[–] cubedsteaks@lemmy.today 0 points 1 year ago

lmao that's definitely not how OCD works.