I mean, let's say it was sour kraut Saturday and you just downed a whole litre of the stanky delicious juicy slop. Are you gonna totally destroy that bidet? How do you keep that thing hygienic?
I mean, let's say it was sour kraut Saturday and you just downed a whole litre of the stanky delicious juicy slop. Are you gonna totally destroy that bidet? How do you keep that thing hygienic?
Are they though? I own several. Even use flax oil on them to keep them well seasoned. I find them to be extremely niche. 304 stainless with aluminum bonded bottom seems to be the most versatile of all my cookware and easily last multiple lifetimes. I have these, the actual antique ones, the modern ones aren't as good. They used to belong to my grandparents and then my parents.
https://www.ebay.com/itm/154544316452?hash=item23fb8f2024:g:tEUAAOSw7Hpg7yIk
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you can get cast iron wet, you just can't leave water on it for extended periods of time. hell, you can even use soap (modern soaps don't have lye) if you're careful
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Cast iron pans and carbon steel pans are great because of how you season them (they become nonstick without Teflon) and because of the range of heat control you get.
They're also not particularly expensive and cast iron can be found and rehabilitated for $10-$15 easily. They will also last you your entire life whereas a typical nonstick will crap out within a decade, depositing pretty bad carcinogens into your food.
Stainless is great as well, just has different properties. Thrifted, simple and cheap IKEA stainless pots are my go-to with one of those little portable induction burners. Can heat up very fast (water boiling in 30 seconds), they're light, easy to clean if you do it right away.
A person could cook very well with either (1) one cast iron pan and a stainless pot or (2) a big ol' carbon steel wok, keeping that set for life.