

This. A cast iron pan just stores so much more heat than anything else. IDK the sciency chef-talk but if you like meat to look crusty and golden on the outside but tender on the inside then this is the way.
I basically just completely disregard any bullshit “seasoning” advice, and I’ve never had any rust or whatever. I don’t scrub it with steel wool or whatever but I don’t scrub anything with that. Sometimes I put a few cm of water in it and let that boil off any crusted on whatever.


Yeah I’ve been using wireguard for a long time myself personally, and more recently for a small team to access an intranet.
I’m a big fan. After a half hour or so trying to understand configs it’s pretty manageable.