I also work for for healthcare “non-profit” like this. You’re not in the upper midwest by chance?

Yeah, I just started a couple years ago and finding the same corporate greed at a medical “non-profit” that I thought I’d left behind in the manufacturing sector was a pretty big disappointment.

Still beats helping assholes make war materials though.

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.

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.

Is there a trick to getting stainless to release food in a reasonable way? I’ve tried it a couple times and whatever I cook ends up feeling like it’s epoxied on. I assume it’s a me problem since so many people speak positively about it.

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.

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.

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.

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.

I’ve started using ghee a lot lately. Never thought to try making my own. Might have to try it now.