Gryphood

This will be a bit of a different post from usual, as it is my first non-recipe Gryphood entry. It's still food-related and instructional however, as it is about taking care of cast iron cookware. As far as my understanding, there are three mainstream cookware options: cast iron, stainless steel, and nonstick. Stainless steel is good because it heats up fast but some foods are vulnerable to sticking to its surface and it can warp over time.  Nonstick is good because it's resistant to sticking, but the material used to make it this way invariably leaches off over time before it gets the chance to warp and you can't use metal utensils on it for fear of quickening this process. The leaching also creates some health concerns.  Cast iron is good because of its durability, ability to hold heat which is useful for cooking on uneven surfaces like a fire, and it's relative nonstick surface without the associated issues concerning health and durability, but it takes a longer time...

  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...