unemployedclaquer@sopuli.xyz to No Stupid Questions@lemmy.worldEnglish · 3 days agowhat's the best material for wiping out a cast iron skillet?message-squaremessage-square75fedilinkarrow-up177arrow-down12
arrow-up175arrow-down1message-squarewhat's the best material for wiping out a cast iron skillet?unemployedclaquer@sopuli.xyz to No Stupid Questions@lemmy.worldEnglish · 3 days agomessage-square75fedilink
minus-squarekrakenfury@lemmy.sdf.orglinkfedilinkEnglisharrow-up1·2 days agoAfaik, it’s traditional to Central American (and maybe South American?) cuisine, but I don’t know any science-y aspects to it’s use. You make salsas and guac directly in it, and I can say they do hit different, but I can’t say exactly why.
minus-squareDasus@lemmy.worldlinkfedilinkarrow-up2·2 days agoYeah I read something about those. Blends differently than in a blender. I buy that. Perhaps the original reason was just that that type of stone was available there and this type over here?
minus-squarekrakenfury@lemmy.sdf.orglinkfedilinkEnglisharrow-up2·1 day ago🤷 No idea. Sounds like you should do a research piece about it!
Afaik, it’s traditional to Central American (and maybe South American?) cuisine, but I don’t know any science-y aspects to it’s use. You make salsas and guac directly in it, and I can say they do hit different, but I can’t say exactly why.
Yeah I read something about those. Blends differently than in a blender. I buy that.
Perhaps the original reason was just that that type of stone was available there and this type over here?
🤷 No idea. Sounds like you should do a research piece about it!