Notices by Sir pokey (pokey@noagendasocial.com), page 2

@Freezer
In North America this plant has been rebranded "Canola."
@fuzzylynx

@Freezer
#JesusRays

@klaatu
I'm glad you didn't lose that!
@starshiptux @thaj @x1101

@klaatu
Letterman makes a great multi tool. I have a couple of small ones hidden around my various gear. They are far better than "Swiss army knives" for sure. Trouble is they are somewhat expensive. It would be a real tragedy to lose one. Kids are great at losing stuff. I limited my selection to $20 USD.
@starshiptux @thaj @x1101

@starshiptux
Opinel
@thaj @x1101

@starshiptux
Kershaw Chill or Ontario RAT for folders Morakniv Stainless steel for a fixed blade.
@thaj @x1101

@johnnynull
I've never actually used a Spyderco knife, just the shapener. The hole seems cumbersome and slow compared to a flipper, but I won't knock it before actually trying it.
@starshiptux @thaj @x1101

@starshiptux
Don't forget @x1101
@thaj

@black6_
I think you're on the right track. Except that ice tried flax, and it came right off.
@johnnynull

@johnnynull
In my research, animal lards are said to work the best, followed by vegetable shortening. Lodge uses canola oil at their factory.

In my personal (though admittedly limited) experience:

Flax seed oil sucks. It takes too many layers, and is not durable at all.

Vegetable shortening is veasy, and seems to work well.

Beeswax is even easier, and produces a beautiful look. I'm told that it's very durable, the most waterproof, and can not go rancid (as oils can when stored).
@black6_

@johnnynull
I think you have been misinformed. Twice.

Coconut oil has a very low smoke point (350°f), respective of other cooking oils (ex. Avocado oil 529°f).

A high smoke point is not required for good cast iron seasoning. The only real requirement is good hard polymerization. The two are not interdependent.

Coconut oil may be a great seasoning (I don't know). If so, it's not for the reasons you mentioned.
@black6_

@johnnynull
Really? Is coconut oil good for seasoning cast, or are you just taking the piss because I love coconut oil for everything?
@black6_

@black6_
I'm new to cast iron too. I've tried flax seed oil, and it's complete horse shit. It's not durable at all, and it sticks to food. I did a griddle with vegetable shortening and that worked great. I'm doing these pans with bees wax. In all cases, I've cooked them in the oven for one hour, and let them cool in the oven for hours. Vegetable shortening at 350°f (I think) beeswax at 425°f. I haven't cooked on the beeswax yet, but the coating is very even and feels very slick.

WooHoo! I got Fank of the Week, and two other #fanks on The Unicorn Circuit.

https://youtu.be/DnG-2nUugw0

Starting at 31min 50sec, the last three are mine. My mother would be so proud.

@bigl0af
I am.

@DrChris
Wow. Auto incorrect. Not tardiness... Re-seasoned.

@DrChris
To make the bottom smooth and flat. They come very rough. I'm told the old ones were made differently, and that's why they are smooth. I don't know how old ones were made, but these were clearly sand cast.

I tardiness them with beeswax, and I like it. I've tried flax seed oil before, but it just isn't durable.

https://noagendasocial.com/media/3uWUSA64j9CUqdgDvIw

Lodge sells these decorative skillets on their website. They have a bunch of nature designs also, but I liked the Buffalo nickel the best. I bought one for myself, and one for my daughter. I ground them flat and smooth with a grinder and flap disks, and I relieved all the edges and casting lines with a Dremmel and carbide burr. It took a while, but I'm happy with the results.

https://noagendasocial.com/media/3-qdQRBqw62ueIRE83U

@MunkyBone
Sure. Olive oil doesn't taste like olives. I wasn't suggesting you try a different type either. If you don't like em, you don't like em.