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Everyone says cast iron gets better with age… But age isn't the same thing as old grease. One of the biggest kitchen myths refuses to die: "Never wash cast iron with soap." The truth? Modern dish soap won't ruin a properly seasoned cast iron pan. Seasoning isn't leftover bacon...

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PeachProof

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210,096 görüntüleme • 2 ay önce •via X (Twitter)

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Cast iron is so much easier to clean than most people think. The key is heating the pan back up so stuck-on food releases, then giving it a good scrub (yes, a little soap is fine). Dry it completely — water is the real enemy — and finish with a thin layer of tallow, lard, bacon grease, oil (or whatever you prefer) while it’s still warm. That’s it. No complicated ritual required. Once you get comfortable with it, cast iron is one of the most durable and healthier pans you can cook on — no chemical non-stick coating to worry about.
3:43

Cast iron is so much easier to clean than most people think. The key is heating the pan back up so stuck-on food releases, then giving it a good scrub (yes, a little soap is fine). Dry it completely — water is the real enemy — and finish with a thin layer of tallow, lard, bacon grease, oil (or whatever you prefer) while it’s still warm. That’s it. No complicated ritual required. Once you get comfortable with it, cast iron is one of the most durable and healthier pans you can cook on — no chemical non-stick coating to worry about.

End3of6Days9 (Helen) 🇺🇸

62,356 görüntüleme • 1 ay önce

This should probably come with a trigger warning ⚠️ You can use soap in your cast-iron pan It’s going to be OK I’m lucky to have over 50 pieces of cast-iron and each one of them has been scrubbed with soap. The key is you need to properly dry it right after rinsing it off. Once it’s completely dry, then re-season it with 1/2 tsp of oil Simple & easy no mitigation of flavors from previous cooks and that’s really important.
0:49

This should probably come with a trigger warning ⚠️ You can use soap in your cast-iron pan It’s going to be OK I’m lucky to have over 50 pieces of cast-iron and each one of them has been scrubbed with soap. The key is you need to properly dry it right after rinsing it off. Once it’s completely dry, then re-season it with 1/2 tsp of oil Simple & easy no mitigation of flavors from previous cooks and that’s really important.

Danielle - Diva Q®

11,465 görüntüleme • 5 ay önce

Non-stick pans are one of the most pervasive household sources of "forever chemicals" They get the name because the compounds behind them (PFAS) can stay in the body for years and have been linked to endocrine disruption, immune dysfunction, and certain cancers Heat accelerates exposure, especially as coatings age or scratch, leaching more of these chemicals into your food A better alternative? Go with stainless steel, seasoned cast iron, carbon steel, or high-quality ceramic cookware instead
0:43

Non-stick pans are one of the most pervasive household sources of "forever chemicals" They get the name because the compounds behind them (PFAS) can stay in the body for years and have been linked to endocrine disruption, immune dysfunction, and certain cancers Heat accelerates exposure, especially as coatings age or scratch, leaching more of these chemicals into your food A better alternative? Go with stainless steel, seasoned cast iron, carbon steel, or high-quality ceramic cookware instead

FoundMyFitness Clips

21,690 görüntüleme • 4 ay önce

Can you restore a BlackStone sent to the wasteland...? Some solid tips here on "how-to." You can absolutely restore a rusty curb-find Blackstone griddle from the wasteland and make it last for years with proper care. Start by firing up all the burners on high for about 20 minutes to loosen old seasoning and surface rust, then let it cool slightly. Once it’s manageable, scrape off loose debris with a metal spatula or scraper. Apply a thin layer of cooking oil and scrub vigorously in circular motions using a pumice grill stone (the most effective tool), steel wool, or medium-grit sandpaper. For stubborn rust spots, a vinegar-and-water mix can sit for a few minutes to help dissolve it before wiping everything clean. Rinse lightly with water if needed, but dry the surface completely—using low heat helps evaporate any moisture to prevent new rust. The key to longevity is re-seasoning: spread a very thin layer of high-smoke-point oil like flaxseed (ideal), avocado, or canola across the entire cooktop with a paper towel. Heat it on medium-high until it smokes, usually 15–20 minutes, then repeat this process 3–5 times to build a dark, durable non-stick patina. Over time, food will stick less and the surface will perform like new. To keep it lasting “forever,” always clean it while still hot after every use by scraping residue, wiping with warm water, and applying a light oil coat. Never use soap unless doing a deep clean, avoid leaving it exposed to rain, and store it covered or indoors. Re-season monthly or as needed, and it will reward you with many great cooks ahead. Grab a grill stone, scraper, and some oil, and you’ll have it back in action in just a couple of hours plus seasoning time. 🔥
2:01

Can you restore a BlackStone sent to the wasteland...? Some solid tips here on "how-to." You can absolutely restore a rusty curb-find Blackstone griddle from the wasteland and make it last for years with proper care. Start by firing up all the burners on high for about 20 minutes to loosen old seasoning and surface rust, then let it cool slightly. Once it’s manageable, scrape off loose debris with a metal spatula or scraper. Apply a thin layer of cooking oil and scrub vigorously in circular motions using a pumice grill stone (the most effective tool), steel wool, or medium-grit sandpaper. For stubborn rust spots, a vinegar-and-water mix can sit for a few minutes to help dissolve it before wiping everything clean. Rinse lightly with water if needed, but dry the surface completely—using low heat helps evaporate any moisture to prevent new rust. The key to longevity is re-seasoning: spread a very thin layer of high-smoke-point oil like flaxseed (ideal), avocado, or canola across the entire cooktop with a paper towel. Heat it on medium-high until it smokes, usually 15–20 minutes, then repeat this process 3–5 times to build a dark, durable non-stick patina. Over time, food will stick less and the surface will perform like new. To keep it lasting “forever,” always clean it while still hot after every use by scraping residue, wiping with warm water, and applying a light oil coat. Never use soap unless doing a deep clean, avoid leaving it exposed to rain, and store it covered or indoors. Re-season monthly or as needed, and it will reward you with many great cooks ahead. Grab a grill stone, scraper, and some oil, and you’ll have it back in action in just a couple of hours plus seasoning time. 🔥

🚫👁️Drinks on Saturday🇺🇸

116,886 görüntüleme • 3 ay önce

ELON MUSK: EARTH HAS EVERYTHING IT NEEDS TO RUN ON CLEAN ENERGY "You can completely power Earth with solar panels and batteries, and there's no shortage of anything" Earth is mostly iron - roughly a third iron, a third oxygen, and the rest spread across other elements. In simple terms, it’s basically a rusty metal ball with silicon on the surface in the form of sand That matters because the same common elements make modern energy systems possible Iron, phosphorus, carbon, and lithium are all abundant on Earth and form the core of iron-phosphate lithium batteries "You can do the math. In fact, we did the math and published it, but nobody looked at it. It’s on the Tesla website It shows that you can completely power Earth with solar panels and batteries, and there's no shortage of anything"
1:00

ELON MUSK: EARTH HAS EVERYTHING IT NEEDS TO RUN ON CLEAN ENERGY "You can completely power Earth with solar panels and batteries, and there's no shortage of anything" Earth is mostly iron - roughly a third iron, a third oxygen, and the rest spread across other elements. In simple terms, it’s basically a rusty metal ball with silicon on the surface in the form of sand That matters because the same common elements make modern energy systems possible Iron, phosphorus, carbon, and lithium are all abundant on Earth and form the core of iron-phosphate lithium batteries "You can do the math. In fact, we did the math and published it, but nobody looked at it. It’s on the Tesla website It shows that you can completely power Earth with solar panels and batteries, and there's no shortage of anything"

X Freeze

132,184 görüntüleme • 8 ay önce

Non-stick cookware is one of the most pervasive and hazardous household sources of PFAS exposure. PFAS are called “forever chemicals” because they can remain in the body on the order of years. They’re used to make products non-stick, water or oil-repellent, and stain-resistant. The key issue is adding heat. Heating PFAS-based non-stick pans increases the potential for exposure, especially as coatings age or degrade. PFAS have been linked to endocrine disruption and adverse health outcomes, so minimizing avoidable sources like frequently heating old/scratched non-stick cookware makes sense. My recommendation? Choose stainless steel, seasoned cast iron, carbon steel, or high-quality ceramic cookware instead. They're the simplest, lowest-risk, and most effective alternatives. From my recent appearance on TRIGGERnometry.
1:01

Non-stick cookware is one of the most pervasive and hazardous household sources of PFAS exposure. PFAS are called “forever chemicals” because they can remain in the body on the order of years. They’re used to make products non-stick, water or oil-repellent, and stain-resistant. The key issue is adding heat. Heating PFAS-based non-stick pans increases the potential for exposure, especially as coatings age or degrade. PFAS have been linked to endocrine disruption and adverse health outcomes, so minimizing avoidable sources like frequently heating old/scratched non-stick cookware makes sense. My recommendation? Choose stainless steel, seasoned cast iron, carbon steel, or high-quality ceramic cookware instead. They're the simplest, lowest-risk, and most effective alternatives. From my recent appearance on TRIGGERnometry.

Dr. Rhonda Patrick

229,947 görüntüleme • 6 ay önce

If your dishwasher smells funky... it's probably hiding this disgusting secret. Most people rinse their dishes... but forget to clean the machine doing all the work. Here's the 10-minute deep clean your dishwasher will thank you for: Remove the filter and soak it in warm water, white vinegar, and a little dish soap. Wipe the door seals, edges, and the bottom lip inside the door—one of the dirtiest spots that often never gets rinsed. Run an empty hot cycle with a dishwasher cleaning tablet, or place a glass of white vinegar on the top rack if you don't have one. Before starting the cycle, run your kitchen sink until the water is hot so the dishwasher begins cleaning with hot water instead of cold. Bonus tip: If your dishwasher has spray arms with clogged holes, use a toothpick or soft brush to clear them. Better water flow means cleaner dishes. A clean dishwasher doesn't just smell better—it cleans better, lasts longer, and can even help prevent cloudy glasses and mystery residue. What's one household cleaning hack that made you wonder, "Why didn't I know this years ago?"
5:30

If your dishwasher smells funky... it's probably hiding this disgusting secret. Most people rinse their dishes... but forget to clean the machine doing all the work. Here's the 10-minute deep clean your dishwasher will thank you for: Remove the filter and soak it in warm water, white vinegar, and a little dish soap. Wipe the door seals, edges, and the bottom lip inside the door—one of the dirtiest spots that often never gets rinsed. Run an empty hot cycle with a dishwasher cleaning tablet, or place a glass of white vinegar on the top rack if you don't have one. Before starting the cycle, run your kitchen sink until the water is hot so the dishwasher begins cleaning with hot water instead of cold. Bonus tip: If your dishwasher has spray arms with clogged holes, use a toothpick or soft brush to clear them. Better water flow means cleaner dishes. A clean dishwasher doesn't just smell better—it cleans better, lasts longer, and can even help prevent cloudy glasses and mystery residue. What's one household cleaning hack that made you wonder, "Why didn't I know this years ago?"

PeachProof

17,727 görüntüleme • 1 ay önce

Freen's part (Need to guess: Croissant) Cast: Not hard 🌷: Is it a person? No? an animal? Living thing?Object? Cast: No, what is left (in the category she mentioned) 🌷: (List down) Place? Cast: No, Five basic needs 🌷: Sleep, Medicine. I'm so dumb Cast: See that's what I also feel during that moment. Basic needs includes. 🌷: (List down again) Clothing Cast: No, It's almost there. You can't live without it 🌷: Perfume Cast: Perfume is not even included 🌷: Five basic needs? MONEY Cast: No, you need money to buy? 🌷: Phone? Cast: It's also split into 5 groups 🌷: Vegetable? Fruit? Food? Cast: Yes, it's food and that the only thing you didn't say. 🌷: I always eat. Spicy? Sour? Cast: Has many flavors 🌷: Hey, noodles? Cast: No, it's abroad, famous worldwide 🌷: Noodles? Cast: No, let's keep it this way. Not in Thailand but famous worldwide. You often work there 🌷: Savory? Cast: Served in hotel can be savory and sweet. Breakfast 🌷: Breakfast?! Fried eggs Cast: Not a fried food. Did you post a fried egg? 🌷: What did I post? Cast: It's on your IG. Freen asks questions ang gives answers like Fried egg. Now you understand when I'm sitting there I'd rather listen? 🌷: Yes, I don't want to ask questions. Sweet and Savory at the same time? Cast: It depends. If you tell us the country you will know 🌷: Is it in Asia? Europe? Breakfast food? Pancake? Cast: That's America but closely related 🌷: It is made with flour as the ingredient and is baked using the oven? Cast: Yes 🌷: Croissant #srchafreen #ราคีTHESTAIN
3:11

Freen's part (Need to guess: Croissant) Cast: Not hard 🌷: Is it a person? No? an animal? Living thing?Object? Cast: No, what is left (in the category she mentioned) 🌷: (List down) Place? Cast: No, Five basic needs 🌷: Sleep, Medicine. I'm so dumb Cast: See that's what I also feel during that moment. Basic needs includes. 🌷: (List down again) Clothing Cast: No, It's almost there. You can't live without it 🌷: Perfume Cast: Perfume is not even included 🌷: Five basic needs? MONEY Cast: No, you need money to buy? 🌷: Phone? Cast: It's also split into 5 groups 🌷: Vegetable? Fruit? Food? Cast: Yes, it's food and that the only thing you didn't say. 🌷: I always eat. Spicy? Sour? Cast: Has many flavors 🌷: Hey, noodles? Cast: No, it's abroad, famous worldwide 🌷: Noodles? Cast: No, let's keep it this way. Not in Thailand but famous worldwide. You often work there 🌷: Savory? Cast: Served in hotel can be savory and sweet. Breakfast 🌷: Breakfast?! Fried eggs Cast: Not a fried food. Did you post a fried egg? 🌷: What did I post? Cast: It's on your IG. Freen asks questions ang gives answers like Fried egg. Now you understand when I'm sitting there I'd rather listen? 🌷: Yes, I don't want to ask questions. Sweet and Savory at the same time? Cast: It depends. If you tell us the country you will know 🌷: Is it in Asia? Europe? Breakfast food? Pancake? Cast: That's America but closely related 🌷: It is made with flour as the ingredient and is baked using the oven? Cast: Yes 🌷: Croissant #srchafreen #ราคีTHESTAIN

Cham_Cham

16,538 görüntüleme • 6 ay önce

The next time someone tells you they know where the best hamburger in America is, ask them if it comes with 130 years of history. Established in 1895, Louis' Lunch is recognized by many as the birthplace of the hamburger. In 1900, Louis Lassen reportedly served a customer a ground beef sandwich between two slices of toast, creating what would become an American icon. What makes it even better is that they're still doing it the old-fashioned way. The burgers are cooked on original cast-iron vertical gas broilers dating back to 1898, giving every bite a flavor that's been perfected for more than a century. No gimmicks. No trendy toppings. No towering social media creations. Just incredible beef, toasted bread, and a burger so legendary that people travel from around the world to try it. Some restaurants serve hamburgers. Louis' Lunch serves history. 🍔🇺🇸 If you could visit just one historic food destination in America, would this make your list?
1:01

The next time someone tells you they know where the best hamburger in America is, ask them if it comes with 130 years of history. Established in 1895, Louis' Lunch is recognized by many as the birthplace of the hamburger. In 1900, Louis Lassen reportedly served a customer a ground beef sandwich between two slices of toast, creating what would become an American icon. What makes it even better is that they're still doing it the old-fashioned way. The burgers are cooked on original cast-iron vertical gas broilers dating back to 1898, giving every bite a flavor that's been perfected for more than a century. No gimmicks. No trendy toppings. No towering social media creations. Just incredible beef, toasted bread, and a burger so legendary that people travel from around the world to try it. Some restaurants serve hamburgers. Louis' Lunch serves history. 🍔🇺🇸 If you could visit just one historic food destination in America, would this make your list?

fOx

333,753 görüntüleme • 3 ay önce

Chicken fried steak is a true Southern tradition that every modern man should master. Start by pounding cube steaks (or tenderized round steak) to about ¼-inch thick with a meat mallet to ensure they’re fork-tender. Season both sides generously with salt, pepper, garlic powder, and paprika. Set up your dredging station: one bowl with 1 cup all-purpose flour mixed with the same seasonings, and another with 2 eggs beaten with 2 tablespoons of milk for the egg wash. Dredge each steak in the seasoned flour, dip it fully in the egg wash, then dredge again in flour, pressing the coating on firmly so it sticks. Heat about ½ inch of canola or vegetable oil in a cast-iron skillet to 350°F. Fry the steaks 3–4 minutes per side until deep golden brown and crispy, then drain on a wire rack. For the gravy, pour off all but 3 tablespoons of the pan drippings, whisk in 3 tablespoons of flour, and cook for about a minute. Slowly pour in 2 cups of milk while whisking constantly until the gravy thickens and bubbles. Season with salt and plenty of black pepper. Slather those crispy steaks generously with the creamy pepper gravy and serve alongside hot buttermilk biscuits. Add mashed potatoes or fried eggs if you’re feeling extra. This crispy, tender, gravy-soaked classic comes together in under 45 minutes and delivers pure comfort on a plate. A meal fit for modern man. 🇺🇸
2:05

Chicken fried steak is a true Southern tradition that every modern man should master. Start by pounding cube steaks (or tenderized round steak) to about ¼-inch thick with a meat mallet to ensure they’re fork-tender. Season both sides generously with salt, pepper, garlic powder, and paprika. Set up your dredging station: one bowl with 1 cup all-purpose flour mixed with the same seasonings, and another with 2 eggs beaten with 2 tablespoons of milk for the egg wash. Dredge each steak in the seasoned flour, dip it fully in the egg wash, then dredge again in flour, pressing the coating on firmly so it sticks. Heat about ½ inch of canola or vegetable oil in a cast-iron skillet to 350°F. Fry the steaks 3–4 minutes per side until deep golden brown and crispy, then drain on a wire rack. For the gravy, pour off all but 3 tablespoons of the pan drippings, whisk in 3 tablespoons of flour, and cook for about a minute. Slowly pour in 2 cups of milk while whisking constantly until the gravy thickens and bubbles. Season with salt and plenty of black pepper. Slather those crispy steaks generously with the creamy pepper gravy and serve alongside hot buttermilk biscuits. Add mashed potatoes or fried eggs if you’re feeling extra. This crispy, tender, gravy-soaked classic comes together in under 45 minutes and delivers pure comfort on a plate. A meal fit for modern man. 🇺🇸

🚫👁️Drinks on Saturday🇺🇸

195,596 görüntüleme • 3 ay önce

Matthew McConaughey’s ribeye process is next level. He runs a one-and-five-eighths-inch American Wagyu ribeye. Thick enough that he never finishes it in the oven. He sears it hard on a hot grill or in a screaming cast-iron skillet with oil and butter, then lets it rest for as long as it cooked. He always starts from room temperature so the pores open up. I already love ribeye. Hearing the exact process makes me want to try it his way this weekend. Most people skip the rest and the temperature step and then wonder why the juice ends up on the plate instead of in the meat. The difference is patience applied to something simple. The best results still come from the details almost everyone rushes past.
1:26

Matthew McConaughey’s ribeye process is next level. He runs a one-and-five-eighths-inch American Wagyu ribeye. Thick enough that he never finishes it in the oven. He sears it hard on a hot grill or in a screaming cast-iron skillet with oil and butter, then lets it rest for as long as it cooked. He always starts from room temperature so the pores open up. I already love ribeye. Hearing the exact process makes me want to try it his way this weekend. Most people skip the rest and the temperature step and then wonder why the juice ends up on the plate instead of in the meat. The difference is patience applied to something simple. The best results still come from the details almost everyone rushes past.

Camus

588,022 görüntüleme • 24 gün önce

Oh come on President Donald J. Trump. The US can take a lot of credit for a lot of things, but trying to take credit for the Iron Dome is just so stupid. Overall I’m a fan, but just stop. The Iron Dome is an Israeli-developed system led by Rafael Advanced Defense Systems, with Daniel Gold as the most prominently credited individual leader and driving force behind its creation. He’s recognized as the father of the Iron Dome. The US collaborated and funded parts once it was developed but it’s an Israeli invention. What’s the point of trying to take credit for it? What’s the point of saying it? The US gets more than 10x the financial benefit and return on any money given to Israel, which is unprecedented. The US has the manufacturing capability for many things. But with respect to inventions, Israel is king on that, and as an ally you should be proud of that, not trying to take credit for what has nothing to do with you.
0:31

Oh come on President Donald J. Trump. The US can take a lot of credit for a lot of things, but trying to take credit for the Iron Dome is just so stupid. Overall I’m a fan, but just stop. The Iron Dome is an Israeli-developed system led by Rafael Advanced Defense Systems, with Daniel Gold as the most prominently credited individual leader and driving force behind its creation. He’s recognized as the father of the Iron Dome. The US collaborated and funded parts once it was developed but it’s an Israeli invention. What’s the point of trying to take credit for it? What’s the point of saying it? The US gets more than 10x the financial benefit and return on any money given to Israel, which is unprecedented. The US has the manufacturing capability for many things. But with respect to inventions, Israel is king on that, and as an ally you should be proud of that, not trying to take credit for what has nothing to do with you.

Mor Edge Insight

45,308 görüntüleme • 7 ay önce

Summer's here—time to revive that crusty grill and flat-top for fresh burgers and smash burgers. The lemon juice + charcoal hack works surprisingly well as a cheap, natural duo for rust, carbonized grease, and gunk, courtesy of Jack Mancuso. Lemon juice delivers citric acid (pH ~2-3), a weak organic acid that excels at chelation and dissolution. It binds to metal ions in rust (iron oxides), loosening flaky Fe₂O₃ by forming soluble citrate complexes—essentially "dissolving" surface oxidation chemically. On grease and polymerized fats (baked-on carbon from proteins/sugars), the acid helps break ester bonds and emulsifies residues, making them easier to lift. Heat from a warm grill accelerates this reaction, and lemon's natural surfactants add a bit of degreasing power. Charcoal (or briquettes) brings mechanical abrasion. Its porous, gritty texture acts like a mild scrubber—harder than soft pads but gentler than steel wool on seasoned surfaces. You crush or use chunks in a cloth/bag, then scrub: the physical action shears off the acid-loosened rust and carbon without deep scratching. Some swear by activated charcoal for extra porosity, but plain grill charcoal suffices. Together: chemistry (acid softens bonds) + physics (grit scrapes it away) = shiny results in minutes, no harsh chemicals. Wipe, rinse, re-oil/season to protect. Note: heavy acid use can strip seasoning on cast iron or carbon steel flat-tops, so follow with oil. Vinegar (acetic acid) is a similar alternative, sometimes stronger. Pro tip: Warm surface + halved lemon dipped in salt/charcoal dust = next-level scrub. Grill's ready for summer glory!
0:46

Summer's here—time to revive that crusty grill and flat-top for fresh burgers and smash burgers. The lemon juice + charcoal hack works surprisingly well as a cheap, natural duo for rust, carbonized grease, and gunk, courtesy of Jack Mancuso. Lemon juice delivers citric acid (pH ~2-3), a weak organic acid that excels at chelation and dissolution. It binds to metal ions in rust (iron oxides), loosening flaky Fe₂O₃ by forming soluble citrate complexes—essentially "dissolving" surface oxidation chemically. On grease and polymerized fats (baked-on carbon from proteins/sugars), the acid helps break ester bonds and emulsifies residues, making them easier to lift. Heat from a warm grill accelerates this reaction, and lemon's natural surfactants add a bit of degreasing power. Charcoal (or briquettes) brings mechanical abrasion. Its porous, gritty texture acts like a mild scrubber—harder than soft pads but gentler than steel wool on seasoned surfaces. You crush or use chunks in a cloth/bag, then scrub: the physical action shears off the acid-loosened rust and carbon without deep scratching. Some swear by activated charcoal for extra porosity, but plain grill charcoal suffices. Together: chemistry (acid softens bonds) + physics (grit scrapes it away) = shiny results in minutes, no harsh chemicals. Wipe, rinse, re-oil/season to protect. Note: heavy acid use can strip seasoning on cast iron or carbon steel flat-tops, so follow with oil. Vinegar (acetic acid) is a similar alternative, sometimes stronger. Pro tip: Warm surface + halved lemon dipped in salt/charcoal dust = next-level scrub. Grill's ready for summer glory!

🚫👁️Drinks on Saturday🇺🇸

48,688 görüntüleme • 5 ay önce

Amazing documentary from Sweden showcasing how they made iron from raw clay they harvest in a bog. This method is how they made raw materials for tools, weapons and export from the early iron age until the industrial revolution! The first step is to dig up clay rich in iron ore from a bog. The clay is left to dry in piles and then transported to a foundry nearby the bog. At the foundry the first step is the roast the raw material. This is to remove moisture and biological material. The temperature of the fire is around 500-600°C but not higher since the material should not melt yet. This shrinks the raw material to 50% of it's original mass, sometimes to a third of it's original mass. This process takes 2-4 hours. As this happens the men prepare the foundry. In a stone clad hole in the ground with an air vent at the bottom firewood is stacked. When this is lit on fire the men takes careful precautions to not allow it to burn up completely. After an hour the firewood is turned into charcoal used to turn the now refined iron ore into iron ingots. The roasted iron ore is placed into the bed of coal will sink slowly sink to the bottom of the pit as the coal burn with a temperature in-between 1200-1400°C, the men peak into the airhole at the foundry and can tell from the colour of the temperature is correct or if they need to adjust it. The bellows blows 350L of air into the foundry per turn and the entire process takes up to four hours. The lump of iron is still full of slag and byproduct. To remove this its beaten with a hammer on site. At a smiths workshop a smith continue to hammer our out the byproducts until it's refined enough for production! In the forests there are many traces of iron ore refinement. The foundry's can still be found in good condition even if they have not been in use for over 500 years and traces of slag and byproduct still litter the ground.
10:54

Amazing documentary from Sweden showcasing how they made iron from raw clay they harvest in a bog. This method is how they made raw materials for tools, weapons and export from the early iron age until the industrial revolution! The first step is to dig up clay rich in iron ore from a bog. The clay is left to dry in piles and then transported to a foundry nearby the bog. At the foundry the first step is the roast the raw material. This is to remove moisture and biological material. The temperature of the fire is around 500-600°C but not higher since the material should not melt yet. This shrinks the raw material to 50% of it's original mass, sometimes to a third of it's original mass. This process takes 2-4 hours. As this happens the men prepare the foundry. In a stone clad hole in the ground with an air vent at the bottom firewood is stacked. When this is lit on fire the men takes careful precautions to not allow it to burn up completely. After an hour the firewood is turned into charcoal used to turn the now refined iron ore into iron ingots. The roasted iron ore is placed into the bed of coal will sink slowly sink to the bottom of the pit as the coal burn with a temperature in-between 1200-1400°C, the men peak into the airhole at the foundry and can tell from the colour of the temperature is correct or if they need to adjust it. The bellows blows 350L of air into the foundry per turn and the entire process takes up to four hours. The lump of iron is still full of slag and byproduct. To remove this its beaten with a hammer on site. At a smiths workshop a smith continue to hammer our out the byproducts until it's refined enough for production! In the forests there are many traces of iron ore refinement. The foundry's can still be found in good condition even if they have not been in use for over 500 years and traces of slag and byproduct still litter the ground.

Birch Brother 🪓

180,341 görüntüleme • 1 ay önce

Ok, so washing them involves different techniques. And not everyone is a fan of soap or some of the oils used to reseal and cure the pan. So what happens when you have one that's rusted? Or you find one at a estate sale that all rusted? Are rusted ones still good? You bet they are! 😀 Some folks use muscle and scour pads to remove the rust. This person works smarter, not harder and uses a wire-wheel and a drill! I think I like the drill method! Did she make it like new?😍
1:52

Ok, so washing them involves different techniques. And not everyone is a fan of soap or some of the oils used to reseal and cure the pan. So what happens when you have one that's rusted? Or you find one at a estate sale that all rusted? Are rusted ones still good? You bet they are! 😀 Some folks use muscle and scour pads to remove the rust. This person works smarter, not harder and uses a wire-wheel and a drill! I think I like the drill method! Did she make it like new?😍

AllieJade

987,514 görüntüleme • 8 ay önce

When he walks people through the difference between Meteor Crater and Tunguska, he's making a point most people miss: not all cosmic impacts are the same. One was a dense iron asteroid that punched a hole 600 feet deep and a kilometer wide into the Arizona desert. The other was a low-density object, probably cometary, that exploded five miles up and flattened 800 square miles of Siberian forest without ever touching the ground. These aren't just different events, they're opposite ends of a spectrum. On one end, you have iron-rich bodies with densities around five grams per cubic centimeter, dense as cast iron. On the other, you have loosely bound, icy objects closer to one gram per cubic centimeter, basically a cosmic snowball. Everything in between is possible, and that range determines whether you get a crater, an airburst, or something else entirely. Understanding that continuum is critical when assessing the real risks we face from space.
0:52

When he walks people through the difference between Meteor Crater and Tunguska, he's making a point most people miss: not all cosmic impacts are the same. One was a dense iron asteroid that punched a hole 600 feet deep and a kilometer wide into the Arizona desert. The other was a low-density object, probably cometary, that exploded five miles up and flattened 800 square miles of Siberian forest without ever touching the ground. These aren't just different events, they're opposite ends of a spectrum. On one end, you have iron-rich bodies with densities around five grams per cubic centimeter, dense as cast iron. On the other, you have loosely bound, icy objects closer to one gram per cubic centimeter, basically a cosmic snowball. Everything in between is possible, and that range determines whether you get a crater, an airburst, or something else entirely. Understanding that continuum is critical when assessing the real risks we face from space.

Randall Carlson

60,702 görüntüleme • 3 ay önce

Scott on why conviction in an idea is dangerous as an investor but required as a founder: "From the investor seat, I don't think you want to be in love with an idea. That's a risky thing because you'll find a way to express that by investing and make some compromises on the team because you know this idea is just so good, its time has come. But if the team isn't there, 90% of the time it doesn't work. Then there's a whole thing can you swap out the team? But the whole Founders Fund thesis was always no, you need the founder to run the company. But on the company side, you have to be in love with the idea. It's not that rational to start a company. There's a lot easier, more comfortable ways to make money if that's the goal. So it's got to be about what the company is doing specifically. If you want to actually start a company, it better be something that you're really passionate about, or you think that the problem is really important."
1:15

Scott on why conviction in an idea is dangerous as an investor but required as a founder: "From the investor seat, I don't think you want to be in love with an idea. That's a risky thing because you'll find a way to express that by investing and make some compromises on the team because you know this idea is just so good, its time has come. But if the team isn't there, 90% of the time it doesn't work. Then there's a whole thing can you swap out the team? But the whole Founders Fund thesis was always no, you need the founder to run the company. But on the company side, you have to be in love with the idea. It's not that rational to start a company. There's a lot easier, more comfortable ways to make money if that's the goal. So it's got to be about what the company is doing specifically. If you want to actually start a company, it better be something that you're really passionate about, or you think that the problem is really important."

Patrick OShaughnessy

33,016 görüntüleme • 4 ay önce

🚨Your "Iron-Fortified" Cereal & Breads Are Harming You—It's Dumping INDUSTRIAL METAL DUST in Your Bowl! That shiny "fortified" label? It's code for cheap, elemental iron filings—literally ground-up powder scraped from steel factories (same stuff as fine metal dust or steel wool shavings). Bioavailability? A laughable ~2%. The other 98%? It just sits in your gut, oxidizes & wreaks havoc. Worse: this inorganic iron directly blocks copper absorption & down-regulates ceruloplasmin, the master protein that mobilizes copper in your body. Result? Copper deficiency symptoms explode—even if you eat copper-rich foods: fatigue, brain fog, hair loss, anemia that won’t budge (because you need copper to use iron properly), weakened immunity, and rising ferritin with plunging energy. Big Food has been silently creating a nationwide copper crisis for decades while blaming iron deficiency. Our bodies evolved to get heme iron from meat & bioavailable trace minerals in balance—not isolated metal particles that throw the entire system out of whack. Cereals, breads, pasta, even infant formula… all laced with it. Ditch the filings. Switch to grass-fed beef, liver, oysters & real food. Make bread & pasta from organic non-enriched, non-fortified flour. Your cells will thank you.
1:15

🚨Your "Iron-Fortified" Cereal & Breads Are Harming You—It's Dumping INDUSTRIAL METAL DUST in Your Bowl! That shiny "fortified" label? It's code for cheap, elemental iron filings—literally ground-up powder scraped from steel factories (same stuff as fine metal dust or steel wool shavings). Bioavailability? A laughable ~2%. The other 98%? It just sits in your gut, oxidizes & wreaks havoc. Worse: this inorganic iron directly blocks copper absorption & down-regulates ceruloplasmin, the master protein that mobilizes copper in your body. Result? Copper deficiency symptoms explode—even if you eat copper-rich foods: fatigue, brain fog, hair loss, anemia that won’t budge (because you need copper to use iron properly), weakened immunity, and rising ferritin with plunging energy. Big Food has been silently creating a nationwide copper crisis for decades while blaming iron deficiency. Our bodies evolved to get heme iron from meat & bioavailable trace minerals in balance—not isolated metal particles that throw the entire system out of whack. Cereals, breads, pasta, even infant formula… all laced with it. Ditch the filings. Switch to grass-fed beef, liver, oysters & real food. Make bread & pasta from organic non-enriched, non-fortified flour. Your cells will thank you.

Valerie Anne Smith

17,568 görüntüleme • 6 ay önce