Dana Seilhan's Profile
|Display Name:||Dana Seilhan|
My experiences with seasoning tell me that Janvier is correct on which fats to use. I refuse to use soybean oil (also known as vegetable oil for some reason I cannot fathom) to season anything because I don't cook with it; it's very pro-inflammatory. I tried using coconut oil (a possible option for vegetarians) but wasn't that impressed with the finish. It wasn't sticky, but it wasn't lasting, either. In the end I found that animal fats work best. Not just bacon grease but beef fat as well. It gives that lovely mirror finish we all wish we could achieve. And you just keep cooking with that, and it maintains the seasoning.
How To Clean and Season Old, Rusty Cast Iron Skillets
|8/9/12 8:39 PM|
I bottlefed my first child (in 1996 you were lucky to find a nurse or a LC who knew what the heck to teach you), and oh god, it was a pain. Not only did I have to get up with him to feed him at night, but I was one of those bottlefeeding moms who didn't always make up formula ahead of time. >.< Even when you do it is kept in the fridge, so you have to warm it up some way or else the poor little person has to drink it cold. Not a pleasant experience at 2am.
Apartment Therapy ohdeedoh | Shared Space: Anna's Baby Nook
|4/24/09 7:27 PM|
About the vitamins in a jar thing: it's true about not exposing them to light. Minerals and fat-soluble vitamins can put up with a certain amount of light because they're pretty stable, but water-solubles (which is most vitamins!) are very fragile. Taking old vitamin pills is bad enough, and taking light-exposed ones is even worse. I would also be concerned about any repackaging of vitamins or medicines that would cause you to discard the original packaging with its ingredient and dosage information and expiration date. You might need that info at some point.
Apartment Therapy ohdeedoh | Look! Debranding the Formula Container
|4/24/09 7:20 PM|