For my Asus laptop the setting is maintained at the hardware level. I didn’t bother trying to find Linux software that could control it (I think there is one) but instead just booted into Windows and set it there and it will persist after that in Linux.
I use an Asus laptop I bought during COVID as my server. I dropped in 64GB of RAM, a pair of NVM drives and an old 2.5” SATA SSD. More than enough for my use cases. The only real software tweak I made was limiting battery charging to 60%.
My son saw the pan sitting in the kitchen and asked we had bought a new one. It does look very nice. Thanks for the advice.
So here is the pan I posted about a couple days ago. I put the pan in the oven and ran the self-cleaning cycle. When it came out I cleaned off the ash and I could actually tell that some of the texture around the edge was the metal and not food. The rest of the gunk was gone.
I put a very thin layer of canola oil on it and baked it at 450 for an hour. It looks beautiful now. I’m going to do a couple more seasoning cycles and then try to maintain it.
Thanks everyone for the advice!
My pan is already in the oven on self clean, but I appreciate your advice. I do think the black crud is some sort of buildup as I could feel it with my fingertips. It’s the more silver part that I think is a complete lack of seasoning.
But I don’t really know!
I’ll give it a try and post the results!
I didn’t know how to reseason, but running it through the self clean seems like a pretty easy method! Thanks.
I started using a lodge cast iron pan about a year ago. I purchased the pan probably five years ago, but it didn’t see much use. I decided to try to move away from cooking with non-stick skillets and it took a while to get comfortable, but now I use it routinely. I have some questions about care.
The photo shows where the finish looks like it is missing. I’m guessing it is the oil coating that should build up, but I would like a second opinion. What should I do about it? Just start seasoning it until it all looks good?
I bake eggs in my oven (on a cookie sheet in ramekins) nearly every morning for family breakfast. I’m thinking I could just integrate seasoning into that existing ritual. My tentative plan is to apply a thin coat of oil to the cast iron pan and put it in the oven while it preheats to 375 (about 15 minutes), the eggs cook (another 15 minutes) and then turn off the oven and let the pan sit in the oven while it cools down. Will that be enough heat to get the oil to do what I want? I’m trying to not waste a lot of electricity and have something I can do basically every day until I am happy with the seasoning on the pan. Can I just use the cheap canola oil I already have?
I would love any feedback or thoughts.
I’m so used to using powershell to handle collections and pipelines that I find I want it for small scripts on Mac. For instance, I was using ffmpeg to alter a collection of files on my Mac recently. I found it super simple to use Powershell to handle the logic. I could have used other tools, but I didn’t find anything about it terrible.
I even use powershell as my main scripting language on my Mac now. I’ve come around.
I have seen the same brand of cheese at Walmart in a slightly smaller knot I think. It is such a great melting cheese.
Mmmm…..and that giant Oaxaca Cheese Knot they sell. And 3 pound blocks of tillamook cheddar. God I do love cheese.
I put a pan in my oven on self-cleaning cycle. The weight of the pan and the heat made the rack the pan was on droop permanently.
cross-posted from: https://lemmy.world/post/21298626
It’s so hard not to clank dishes together. I won’t do them if I am up late.