![](/static/253f0d9b/assets/icons/icon-96x96.png)
![](https://lemmy.ml/pictrs/image/d3d059e3-fa3d-45af-ac93-ac894beba378.png)
This book helped me out significantly:
This book helped me out significantly:
Yes.
I used Netscape “back in the day”. With some interim transition attempts including the likes of Opera, I eventually switched to Chrome because it was genuinely more featureful and faster.
I was a happy Chrome user until they decided to deprecate manifest V2 and fuck up my ad blocker, at which point I switched to Firefox and haven’t looked back.
Everything in this industry is circular I guess.
Just beware of their reclamation policy:
Thanks for taking the time to respond.
I appreciate the info, but I am not a patient man. :)
Where on earth are you buying HP Mini machines for so cheap? Even the older gen seem to be 5 times as expensive as your estimate.
If the cast iron is well seasoned you’re fine.
The acid in the tomato will attack the coating you’ve developed but if you use it and season it regularly there is nothing to worry about.
The great thing about cast iron is even if you “wreck it” it’s pretty much always possible to fix.
As other comments have alluded to, a sharpening stone is a far better investment and only takes a half hour to learn.
Even if you do a bad job it’ll likely be a better result and better for your knives. Most sharpeners absolutely destroy knives and take far too much material off.
1000 grit is a good place to start.
At the cost of leg room.