That's worth knowing!

Darignobullseye ..... My mother made a denim quilt for my son, entirely from old jeans.. 'Really looked good..

Private Investigator Sacramento ...Your so right.@Tom Lovelace...When was the last time you looked inside a American / Canadian can? They are now just 2 part cans. No tin or lead. They are just 2 parts The cans where the can body is stamped out and a lid placed on it and stamped / rolled shut. It has been that way for over 20 yrs now. No tin / lead makes the can cheaper too make!

You all prolly dont give a shit but does anybody know of a method to get back into an Instagram account? I was stupid lost my login password. I love any assistance you can offer me!

@Ismael Noah instablaster =)

@Julio Jesse I really appreciate your reply. I found the site through google and im waiting for the hacking stuff atm. Seems to take quite some time so I will reply here later with my results.

@Julio Jesse it did the trick and I actually got access to my account again. I'm so happy! Thank you so much you saved my ass!

Use a vegetable can if at all possible. You definitely don't want to heat a galvanized metal can if you avoid it. As far as the lining in the cans most can that store an acidic food as tomato paste or sauce have this same lining and will definitely make you sick

Try large Bush's Baked Beans can

Beef stew can. Bean can. Most have some kind of liner. The liner burns off. Wash the can after burning it and the ash/residue from the liner will wash out. If any liner is left, burn it again and wash & rinse again. If it doesn't burn out don't use it. But, the ash residue will wash out with soap and water. Rinse and dry it over heat, otherwise it will rust. Then season it like a cast iron skillet. Rub it with cooking oil, inside and out and put it in the oven at 350° to 400° for 30 minutes or until the oil bakes on and turns golden brown in color. It should smoke a little at that temperature but it will still bake the oil onto the can. Then oil again and set on a burner at medium heat until it begins to smoke. The smoke is the fresh oil burning. Don't go above medium heat or you will burn the oil seasoning off. It should only smoke lightly. If it smokes a lot it is too hot and burning the oil off instead of baking it on. Lay the can on it's side and turn it as it smokes until it stops smoking. The color should change from the brown color to a blue-black color. Allow to cool, apply oil again and bake in oven again. Then repeat process on the burner. Repeat a third time if necessary. If you do it right the can will be as black as a cast iron skillet when finished and have a baked on coat that prevents food from sticking to it, as well as prevents rusting. The coating will appear somewhat like a black enamel, and even the sound of it ringing when rattled against other metal will change. All cooking pots and pans can be damaged by too high of heat, especially when empty. You can boil water at high temperatures because the water insulates the metal, but an empty pan can be ruined in a camp fire or on high heat on a burner. The seasoning on cast iron will burn off over high heat, and so will the teflon on teflon coated pans. Aluminum will melt at high temperatures in a camp fire. Food is not cooked at high temperatures. Food is cooked at medium and low temperatures, unless you are boiling water. If your oven can self clean, it does so at around 550° where it burns off anything that has spilled inside. In any case, always cook over low or medium heat unless you are boiling water and cooking something like noodles, pasta, macaroni, boiled eggs, etc. where you bring water to a boil and then reduce heat to a low boil over medium-high heat. On an electric oven medium heat is 5, high is 10, and medium high is between 7 and 8. Usually 7 or 8 works fine for boiled eggs and pasta. On a gas stove you have to go by knob settings, low, med, high, and in between those settings as well as experience. Alcohol stoves only have one setting, high. Unless you have a tab on it where you can shut off some of the flames. Candles usually put out a low to medium heat depending on how many you use and the distance between the flame and the bottom of your pan. Three tealight candles will boil a cup of water in about 8-10 minutes. Sterno will boil water, and time depends on the amount of water. Alcohol stoves and Sterno stoves only have one setting and are generally used for heating water, or keeping things warm in double boiler type pans where the bottom pan is filled with water and steam from the water is used to keep food in the inner pan warm. So, it is important to know what you are cooking and the best temperature to cook it at when deciding on a flame source. Most people who use alcohol stoves are only using them to boil water for oatmeal, rice, coffee, hot chocolate, or instant meals that need hot water to cook them. For variable heat, camping stoves that use propane, or kerosene, or butane are better selections. These stoves are designed to regulate the flow of the gas used in them and have adjustable flames. Campfire cooking, is mostly done over hot coals, unless you are roasting hot dogs or meat over the flame. Nevertheless, food is best cooked over campfire flames when the flames are small or low enough that you can stand next to it without burning your hands while holding your food over the flame on a stick. Cooking over twig stoves, or stoves that burn wood for fuel utilizes the flame for the most part and has to be be kept fed to maintain a consistent flame. But, it can be likened to cooking over a gas stove at home where flame is the heating source. The twig stove can be controlled by how much fuel you put in it. Now, I said all that to make the point that cooking pans and pots are not designed to withstand high heat and most will get damaged in high heat. Even stainless steel can be warped at certain temperatures where it will lose it's hardness and temper. With seasoned tin cans you can cook anything you want as long as you use the same reasonable care you would with cast iron and other types of utensils with regard to understanding the limitations. Seasoned tin cans should be treated like cast iron. After washing and rinsing, dry over low heat to evaporate any moisture and prevent rusting. Then apply a thin coat of cooking oil to reseason it. If you boil water with it, the outside seasoning will burn off over high heat and need to be reseasoned. But, not always. Water can be boiled at a temperature that will not burn off the seasoning. At the lowest altitude the boiling point of water is 212°F. At 10,000 ft. it is 89.5°F. www.thespruceeats.com/boiling-points-of-water-1328760 However, most people try to boil water as quick as they can and use high heat to get it boiling faster. As a general rule, heat ranges from 400° to 220° (oven temperature ranges used most often for cooking) will boil water at slower rates and not burn off the seasoning on the tin can or cast iron pan. An egg will fry and pancakes will cook best at around 4 on an electric range, with less chance of burning or over cooking them. Bacon fries well at about 4 1/2, but breakfast sausage and fried potatoes fry better between the 5 and 6 setting on an electric range if you want them brown and crispy. I fry bread at the 4 1/2 setting as well to allow the dough enough time in heat to rise and bake in the center while giving the bread a nice golden brown crust. All of those temperatures are below the temperature that will burn off the seasoning on a cast iron skillet. If you go above 6 on an electric range the seasoning will start cooking off. Usually that just means it has been baked to a hardness where it will crack and flake off. But, it can be easily reseasoned by applying cooking oil and baking it back on. Some foods, like tomato sauce may also make it necessary to reseason if it has been left in the pan or pot too long. I say all this because I do not know what other readers may or may not know, and sometimes I have heard people who will get upset over a lack of information say something like, "Well, nobody told me that." when it was assumed that they already knew, or should have been able to figure it out. So, if you already know, then none of this is intended to assume that you didn't. It is only intended to help those who don't know. That being said, there may still be things I have overlooked or assumed that need more information to answer any questions.

@@jackslapp9073 Thank you for taking the time to write this all out, because you did help me to learn. I do appreciate it. 🙂 May blessing be on you.

Everyone''s well Bro.. Thanks! Hopefully we should be getting some videos up in the near future.. I know it's been a couple of months since we put one out..

BushcraftOnFire Good to hear from you, brother in mashiach. Thank you for your answer. Bill be looking forward what you will come up with. Shalom, benjamin:)

namtuart l