PiecePractical

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.

If your business relies of billions in VC money every year to stay afloat, then you don’t have a sustainable business and probably shouldn’t keep doing what you’re doing.

This right here. We need to see unprofitable "disruptors" close before they wreck existing systems and drive up the cost of living and/or drive down the quality of life for everyone. How many previously profitable businesses who provided decent jobs closed because they couldn't complete with Amazon while Amazon wasn't even technically making a profit? How much of the current housing crisis is driven by AirBNB and such? They drove up housing prices in the name of cheap weekend rentals and now the weekend rentals aren't even cheap anymore.

There used to be lots of delivery models that were profitable while paying people fairly. Door dash and others just convinced us all to cut each other's throats for a brief window of savings.

I'm not sure.

IMHO, the cast iron wouldn't be too bad maintenance wise once you got it well seasoned and learned how to use it but, that takes some time so it might be more fussing around than you'd like for the first several months. And even then, you'll probably still want a non-stick around for some recipes. The stainless sounds like it might be what you're looking but, I'm not well versed with that. The one time I tried it, the food stuck so bad that I never tried it again but, all the recommendations I've read about it since then make me think that was probably user error.

So the cleanup on enameled cast iron is super easy. Some manufacturers (LeCruset for sure, probably a few others) even bill them as dishwasher safe.

The two big problems for what you're asking for are that they're not going to hold up well to metal utensils and, they're really not anything resembling non-stick. I always use mine for pan sauces because the burnt on bits really add something when you delglaze them into a sauce. As far as something delicate like fish or eggs, you're gonna have a bad time.

I think they're a great addition to almost any kitchen but, they're far from a universal pan.

Don't spread outdated information.
The only thing this does is intimidate people from using cast iron at all and that's just a shame.

Yeah, I think this was my biggest issue when I started using cast iron. I never had much luck getting it actually clean without soap and it definitely showed in my cooking. I eventually got some better advice and started having much better results. Now my CI is my go to eggs every weekend and afterwards, I throw it in the dishpan with everything else. As long as you don't soak it, you're fine. I think the soaking thing is a big part of why a lot of manufacturers still recommend against soap and water. It's easier to tell people to not use soap and water than it is to explain the nuance of "wet it, don't soak it" and "gently wash, don't scrub into oblivion".

So funny story. The workhorse of my kitchen is a cheap-ass enamel Dutch oven that my wife impulse bought at a grocery store 4 or 5 years before we moved in together. After we got married, I decided to get her a LeCruset replacement for our anniversary the year that cheap one bit the dust. We've lived together ten years as of this summer and I still haven't had to shell out for the Lecruset. We use that thing at least twice a week, maybe more in the winter months and this thing shows no signs of quitting. At this point we're so attachted to it that when the enamel does go, I'll probably drill holes in it and keep it as a flower pot.

Seconding the notes in enameled cast iron. I have some and I love it to death but it's not great as general use, is nothing resembling non-stick and most importantly for OPs question, it's fragile as glass (because it's literally covered in glass). Metal utensils will lead to scratches and chipping of the enamel and once the enamel chips, it's trash unless you want to risk having glass in your food.

I'm also curious about your carbon steel though. I was under the impression that carbon steel pans were nearly as fussy with seasoning as cast iron. Is that not the case?

I don't know that visibility is Mastodon's biggest problem. I've talked to a lot of people who tried it but just didn't find it easy to use and just bailed. I think people expecting it to be diet Twitter and getting frustrated when it isn't as populated or user friendly is a bigger issue at this point.

Pretty much what ours are for too. If I'm going to let a tomato sauce simmer for a couple hours or make a gravy, I'm reaching for the enameled stuff.

So my wife lived in Waco 15 years ago and bought a cheapo enameled DO at the grocery store. Her mom liked it and bought herself one there too. Two years later, the enamel on her mother's was cracked and peeling. Wife bought her a replacement. Two years later, same thing. Meanwhile, the original one my wife bought has been the workhorse of her kitchen for 15 years and the only chips it has are exterior ones from damage during cross country moves. I've often wondered if that company's quality control sucked and we just got lucky or if my MIL was that hard on them.

Condolences, that really sucks.

There wasn't sad food to go along with it but, my wife and I had a very similar experience. My nephew passed away after 3 months of trying to repair a heart defect (HLHS specifically). My SIL, her husband and, her other kids had been living with for the past six months because we lived near the hospital he was treated at. Their extended family spent a lot of nights with us as well.

The day after he passed away, they all went home. My wife and I are child free so we were just alone in this quiet, empty house that had been loud and crowded since we found out our nephew was going to be born with a bad heart. The weight of the past months hit us all at once and we sat there sobbing for what felt like hours. It's been like three years and I still get teary thinking about it.

there are no extension offices that test gauges near me.

A lot of factories I've been to use small calibration businesses or even just a guy who calibrates stuff as a side hustle. If there is any manufacturing in your area it might be worth asking folks who work there if they know of someone who does that kind of work but doesn't really advertise.