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Joined 1 year ago
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Cake day: July 25th, 2023

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  • I like to say “don’t become an anecdote.”

    Lol, this makes me think of a guy I went to highschool with. He was a farm kid who would get up early and work around the farm before school. One day he spills gas on his flannel shirt before school but doesn’t have time to change so he figures it’ll air out enough on his way to work (it didn’t). Second or third class of the day was shop. He starts working in the welding booth without stopping to put on the flame retardant overcoat. A hot spark hit that gas soaked flannel and dude light up like the human torch. He had some serious burns but makes a full recovery. For years after that though, the shop teacher used to say to anyone who complained about the overcoats, “go ask Phil if they’re worth it or not”.


  • I had a friend in highschool who’s dad had lost part of his pointer finger to an encounter with a saw blade. He had just a little bit of the bone beyond the second knuckle that was weirdly pointed and it hurt like hell when he jabbed you with it. I know this because I used to help them build shit around their farm and if he caught us being unsafe he’d poke us in the chest with that damn half-finger while he yelled at us about it.

    Those lessons really stuck too.




  • Yeah, I’ve read so many reviews that talk about Lecruset like it’s non-stick and I’ve never found mine to be that way. I mostly use mine for making pan sauce (can’t beat this one for sausage gravy IMHO) or stuff that simmers a good long while. This goulash for example simmers for like an hour. The hamburger stuck pretty bad while I was browning it but after the simmer with the tomatoes and everything else in, it all came out clean and the burnt stuff on the bottom gives the whole dish just a hint of charred flavor which I’m personally a big fan of.

    But yeah, for something like fish or steaks where you need stuff to come off in a single piece, I’m reaching for my lodge or even the wife’s non-stick. I think I’d get dressed and go out for breakfast before I’d try to make eggs in my enamel skillets.