marighost@piefed.social to Lemmy ShitpostEnglish · 20 days agoNow we're cooking with gas!media.piefed.socialimagemessage-square62linkfedilinkarrow-up1319arrow-down112
arrow-up1307arrow-down1imageNow we're cooking with gas!media.piefed.socialmarighost@piefed.social to Lemmy ShitpostEnglish · 20 days agomessage-square62linkfedilink
minus-squareokwhateverdudelinkfedilinkEnglisharrow-up49·20 days agoLook, you either keep these kinda thoughts to yourself, or expect me to politely ask you to indulge deeply all of your brain topic dump tendencies. So how about them ackshuallies?
minus-squareIoughttamow@fedia.iolinkfedilinkarrow-up48arrow-down1·20 days agoI think in this situation, you’d offer a penny for their thoughts?
minus-squareJStormzlinkfedilinkarrow-up25·20 days agoYou just had to go and put your two cents in, huh?
minus-squareEmpathicVagrantlinkfedilinkarrow-up11·20 days agoInflation’s brought it to like 25.6¢ iirc
minus-squarehumorlessrepostlinkfedilinkEnglisharrow-up7·20 days agoYou couldn’t coin a better pun than that?
minus-squaredadarobot@lemmy.sdf.orglinkfedilinkarrow-up14·20 days agoprobably pennies are mostly zinc, and they are still having to heat the pan through the pennies, so it should actually take slightly longer?
minus-squareSchmidtGeneticslinkfedilinkarrow-up6·edit-220 days agoThe thing people like about cast iron is the heat retention on the bottom due to the thickness, some recipes rely on that latent heat. So thicker may be better.
Look, you either keep these kinda thoughts to yourself, or expect me to politely ask you to indulge deeply all of your brain topic dump tendencies.
So how about them ackshuallies?
I think in this situation, you’d offer a penny for their thoughts?
You just had to go and put your two cents in, huh?
Inflation’s brought it to like 25.6¢ iirc
You couldn’t coin a better pun than that?
probably pennies are mostly zinc, and they are still having to heat the pan through the pennies, so it should actually take slightly longer?
The thing people like about cast iron is the heat retention on the bottom due to the thickness, some recipes rely on that latent heat. So thicker may be better.