Was 9/11 a conspiracy??

Created by djhixx on Oct 13, 2007

53,708 votes

Click on an option to vote

yes

no

well, im not sure

Charlie Sheen

Lincoln, NE

#246224 Nov 16, 2012
Store with the lid off. To further protect against rusting, store your cookware with the lid off. Many cast iron users also recommending placing a paper towel inside the cookware to absorb any additional moisture that may be present Ė either in the pan or in the surrounding environment.
Charlie Sheen

Lincoln, NE

#246225 Nov 16, 2012
Cast Iron Maintenance Tips

cook over low heat, to avoid damage to the pan
use plastic or wooden cooking utensils to prevent scratching
remove acidic foods from your pans immediately after cooking, and wash promptly to prevent damage to the seasoning
do not store foods in cast iron, as this can break down the seasoning
never submerge cast iron in water
never put cold water in a hot pan; this can cause the pan to crack or warp
do not wash cast iron in the dishwasher
Charlie Sheen

Lincoln, NE

#246226 Nov 16, 2012
Troubleshooting Common Cast Iron Problems
Charlie Sheen

Lincoln, NE

#246227 Nov 16, 2012
My cast iron skillet is rusty; what causes this?
Rust indicates that a pan is not properly seasoned. This can occur when a pan is new and not fully broken in, and can also occur when the pan is scrubbed too hard or not dried adequately after washing. To remedy the problem, scrub or sand off the rust; then, reseason your pan.
Charlie Sheen

Lincoln, NE

#246228 Nov 16, 2012
Everything seems to stick to my skillet; why is this happening?
If food is sticking to your pan, itís a sign that the pan isnít fully seasoned. To achieve the desired no-stick surface, youíll need to reseason your pan. You may also find it beneficial to lightly oil your pan before and after each use, and to cook fattier foods until a deep seasoning develops. Bare in mind: a true no-stick surface develops over time, and after much use.
Charlie Sheen

Lincoln, NE

#246229 Nov 16, 2012
I accidently cooked at too high of a temperature, and now my pan is one big, baked on mess; whatís the fix?
Start by scrubbing out all of the stuck on food, just as you would with any other pan. Then, once the pan is dry, evaluate the condition of the seasoning. Are there areas where the seasoning was removed? If so, youíll need to reseason the pan before you can use it again.
Charlie Sheen

Lincoln, NE

#246230 Nov 16, 2012
The Bottom Line: Cast iron cookware is very forgiving. Learn how to clean and season your cast iron, and youíll have it forever.

“Twoof, a true act of ignorance”

Since: Jun 09

Edmonton, Canada

#246231 Nov 16, 2012
"[edit]There was a nuke in the basement
No there wasn't. None of the basic characteristics of a nuclear detonation (intense flash, thermal pulse, observable radial shockwave, or emission of nuclear radiation) were exhibited during the event. The physics departments of NYU, Columbia, Stuyvesant High School, and every other school in the area would have been all over that with Geiger counters, and most of Lower Manhattan would now be uninhabitable. Also, to put it in perspective, the 1988 PEPCON explosion in Nevada was less than a tenth of the size of the Little Boy explosion at Hiroshima in 1945, and not even half the size of the fizzled North Korean nuclear test in 2006. That'd have to be one hell of a small nuke,[16] and it doesn't even begin to take into account that the tower collapses started from the impact sites, not the basement."

http://rationalwiki.org/wiki/9/11_conspiracy_...

Oh elevator boy-sheep!

Even your fellow twoofers debunk you!
Charlie Sheen

Lincoln, NE

#246232 Nov 16, 2012
How To Season Cast Iron Cookware

By Erin Huffstetler, About.com Guide
"How To Season Cast Iron Cookware"

Seasoned Cast Iron Frying Pan
Erin Huffstetler
Cast iron cookware is the ultimate in durability. When properly seasoned your pots and pans will last a lifetime Ė and probably longer!

Difficulty: Easy
Time Required: 60 minutes
Here's How:

Coat your new cast iron cookware with vegetable shortening (inside and out).

Place in a 300 degree oven for one hour.

Remove, and wipe off any liquified shortening. Your pan is now seasoned!

Tips:

To avoid a mess in the oven, place a piece of foil under the pan.
A true no-stick surface takes time to form. To avoid cooking frustrations, only use your pan for meats and other fatty foods in the beginning.

What You Need

Vegetable Shortening

“Twoof, a true act of ignorance”

Since: Jun 09

Edmonton, Canada

#246233 Nov 16, 2012
Charlie Sheen wrote:
Cast iron cookware is as durable as it is frugal. Follow the proper cleaning and maintenance procedures, and your cookware will last for generations to come. Here’s what you need to know:

How to Clean Cast Iron
Can you link to some sites where I can buy these products?
Charlie Sheen

Lincoln, NE

#246234 Nov 16, 2012
Tips for Cooking with Cast Iron by Cinnamon Cooper

Not only is cast iron healthier, indestructible, inexpensive, and improves with age, it also gives you flexibility in cooking that other pans don't provide. The recipes in this book provide you with many opportunities to make your cookware work for you.
Dense Metal Assists in Even Heating

Using cast iron makes it easier to cook a variety of dishes because the thick, dense metal absorbs and conducts heat slowly and evenly. Although a cast-iron pan takes longer to get hot after placing it on a burner, it's more likely to stay hot when you add cold foods. The even heating also makes it great for cooking sauces or things that may burn easily. If the pan is made properly, it will keep almost the same temperature on the edges as it does in the center. And since cast iron retains heat so well, you'll find that it makes a great serving vessel.
Charlie Sheen

Lincoln, NE

#246235 Nov 16, 2012
All-Metal Construction Provides Flexibility
Most cast-iron pans are manufactured from a single, solid piece of metal. Some enameled pans come with a tempered plastic handle, and some Dutch ovens have metal handles. But as long as your pan doesn't use wood or non-tempered plastic, you can begin the cooking process on the stovetop and finish in the oven or under a broiler.
Charlie Sheen

Lincoln, NE

#246236 Nov 16, 2012
Cast Iron Dr_Zorderz!

Read and learn!

“DECEPTION = MOST POWERFUL ”

Since: Jul 11

POLITICAL FORCE ON THE PLANET

#246237 Nov 16, 2012
New Laws Of Physics Noted
In WTC Fires And Ignored
Dr Cahill's Discovery of Anaerobic Chlorine Fueled Combustion
By Ed Ward, MD
7-11-7


Consitent Surface Fires in the WTC pile did not exist after the third day. Supposedly fires raged 'underground' under several inches of powdered concrete. Physics/logic dictates that fire must be supplied Oxygen to burn. Fuel will not burn without oxygen.
Basic logic/physics/fire prevention predicts that covering a fire with dirt puts out the fire by cutting the supply of oxygen. Based on the evidence and experience Dr. Cahill states several times that the WTC pile is 'Oxygen Poor', notes Anaerobic = without oxygen insights, AND 'Chlorine Rich = LARGE amounts of Chlorine. Hmm, oxygen poor that doesn't sound like a good mix for a 'fire' that is going to be so hot it makes molten metal - most likely scenerio - steel (complete BS even in a real fire).

But, there was lots of Chlorine. I bet Chlorine must take the place of Oxygen and let fires burn? To see chlorines effects on fire see this link on how Halon Fire Extinguishers work http:// www.sciam.com/askexpert_question.cfm ? articleID=00022345-5BB8-1C72-9 EB7809EC588F2D7&catID=3 &topicID=4 , or this link on Halon Fire Extinguishers http://www.madsci.org/ posts/archives/2000-11/9743292 62.Ch.r.html (and while you are there take a look at the cheap fire extinguisher D - a bucket of sand (SiO2 - Silicon compound). Silicon isn't there a large percentage of that in the 2 Billion pounds of WTC Dust? USGS report says the WTC 'sand' was on average 15% Silicon, 18% Calcium (Carbonate) http://pubs.usgs.gov/of/2001/ofr-01-0429/chem... WTCchemistrytable.html, the Lioy report also gives a maximum percentage of 20% volatile compounds in the WTC dust and approximately 2% asbestos was also present. http:// www.ehponline.org/members/2002/110p703-714lio...
.
Jet Fuel ha ha ha ah
.
That's A Good One huh eh !
Charlie Sheen

Lincoln, NE

#246238 Nov 16, 2012
Porkpie Hat wrote:
<quoted text>
Can you link to some sites where I can buy these products?
LMFAO! Why sure!

FREE SHIPPING ON THIS ONE, And shipping will bite you due to weight (I expect)

http://athriftymom.com/cast-iron-cookware-sal...

“DECEPTION = MOST POWERFUL ”

Since: Jul 11

POLITICAL FORCE ON THE PLANET

#246239 Nov 16, 2012
OXYGEN - The air we breathe is about 21 percent oxygen. fire only needs an atmosphere with at least 16 percent oxygen. http:// www.ou.edu/oupd/fireprim.htm Again, note Anaerobic is without Oxygen = 0.0, None, Nada, Zero Oxygen in at least some parts of the 'fire'. 16% Oxygen required for combustion, yet at least some areas (most likely scenerio is the whole 5 acres was Anaerobic) of the underground 'fire' had Zero Oxygen. How does that work in basic physics? How does the 'supposed fire' like the WTC not only exist, but spread rapidly to 5 acres of land that was cool and is suddenly over 1000 degrees centigrade. Think about the mass involved that attains that heat in hours in 'oxygen poor' conditions.(Not 16% Oxygen the percentage that fails to support combustion, but 0% Oxygen in at least some areas of the 'fire')
.
http://rense.com/general77/newlaws.htm
.
Jet Fuel ha ha ha ha
.
That's A Good One huh eh !
Charlie Sheen

Lincoln, NE

#246240 Nov 16, 2012
In in humble respect to timesten, A Global Search on How Cast Iron CookWare For Sale could Relate to 9/11

A MILLION AND A HALF HITS, NO WAY THAT IS COINCIDENCE!

http://www.google.com/#hl=en&tbo=d&sc...

“DECEPTION = MOST POWERFUL ”

Since: Jul 11

POLITICAL FORCE ON THE PLANET

#246241 Nov 16, 2012
OXYGEN - The air we breathe is about 21 percent oxygen. fire only needs an atmosphere with at least 16 percent oxygen.
.
http:// www.ou.edu/oupd/fireprim.htm Again, note Anaerobic is without Oxygen = 0.0, None, Nada, Zero Oxygen in at least some parts of the 'fire'. 16% Oxygen required for combustion, yet at least some areas (most likely scenerio is the whole 5 acres was Anaerobic) of the underground 'fire' had Zero Oxygen.
.
How does that work in basic physics? How does the 'supposed fire' like the WTC not only exist, but spread rapidly to 5 acres of land that was cool and is suddenly over 1000 degrees centigrade.
.
Think about the mass involved that attains that heat in hours in 'oxygen poor' conditions.(Not 16% Oxygen the percentage that fails to support combustion, but 0% Oxygen in at least some areas of the 'fire')
.
Four separate inhibitors of combustion, sand,'oxygen poor' atmosphere,'chlorine rich' atmosphere, and a rich carbon dioxide/ carbon monoxide were interacting in this supposed 'fire'. Any one of these inhibitors of fire in sufficient quantities will completely extinguish fires.
.
The new physics requires that values be referred to in 'non numerical' nonsense values - examples: Tritium value ='below human concern', oxygen value ='poor', chlorine value ='rich' with no correlation to the proven requirements of combustion or the chemical reaction taking place in combustion.
.
What were the combustible products of this fire? For the most part there was only concrete and steel left in the debris pile per picture evidence and eyewitness accounts.
.
Where did the combustible debris go? There was less than 20% volatile products in the 2 Billion pounds of particleized (sic)dust (a lot of material by mass), but this was dispersed in an 80% non combustible matrix..
.
Old physics = This supposed 'fire' should extinguish not form a blast furnace caliber fire.
.
New physics = Proven inhibitors of combustion interact to form 'super''fire' of incinerator/blast furnace caliber. According to the team, data indicates that the WTC plume "in many ways [resembles] those seen from municipal waste incinerators and high temperatures processes in coal-fired power plants." (Reactions that require massive Oxygen to support the process)
.
http://www.cooperativeresearch.org/entity.jsp...
.
The 'new physics' fire started 800 feet above ground and supposedly got to 800 degrees according to NIST with unlimited Oxygen supply.
The 'new physics' fire falls 800 feet, through thick suffocating aerosolized sand and is dispersed over twice the original area with the residual temperature of the burning elements starting the 'new''new physics' fire in conditions that should extiniguish fire, but somehow produces a 1500 degree 'super fire'.
.
It is highly unlikely there was any active flame after the fall from 800 feet through suffocating amounts of sand/dust.
.
The 'old physics' fire requires that the massive heat (far above 1500 degrees) was present in the debris which brought any combustable compound to the 'kindling temperature' which spontaneously ignited when exposed to Oxygen.
.
Coincidently,(who could have figured) that is exactly what was observed whenever relief efforts removed structure (concrete/steel) that was inhibiting Oxygen flow to the super heated debris pile.
.
http://rense.com/general77/newlaws.htm
.
Jet Fuel ha ha ha ha
.
That's A Good One huh eh !
Charlie Sheen

Lincoln, NE

#246242 Nov 16, 2012
And who do I blame for this Cast Iron Catastrophe?

Charlie Sheen

Lincoln, NE

#246243 Nov 16, 2012
Cast-Iron Skillet Recipes

You can use a single cast-iron skillet for just about any cooking task: Bake a cake, sear a filet, roast or fry a chicken, fry potatoes, stir-fry vegetables, etc. One skillet is all you need, but because cast-iron cooking is lot of fun and makes the food you cook taste great, you'll probably going to want more than one cast-iron pan.

Important tips to remember:

Always preheat your cast-iron pan before adding the food you want to cook.

With a cast iron pan, you can begin your recipe on the stovetop, and then move it to the oven to finish.

Do not use a cast-iron pan in your microwave. If you do, you will ruin your pan and also your microwave oven. The fireworks display that will result will not be worth the cleanup and replacement cost.

The first most common mistake of why people do not like cast iron is that they say everything sticks. If food sticks to your cast-iron pan, your pan is NOT seasoned right and you need to re-season it. Cast iron is a natural non-stick surface and if your pan is seasoned correctly it WILL NOT stick!

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