Dear 43 Things Users,

10 years after introducing 43 Things to the world, we have decided we have met our last goal: completing the incredible experience that has been 43 Things. Please join us in giving one last cheer to all the folks who have shared their goals with the world, as well as all the people who have worked at The Robot Co-op to build this incredible website. We won a Webby Award, published a book, and brought happiness to a lot of people.

Starting today, 43 Things users can export their goals and entries from the site. Starting August 15, we will make the site “read only”. 43 Things users will still be able to view the site and export their content, but we won’t be taking any new content from users. We hope to leave the site up for folks to see and download their content until the end of the year. Ending on New Year’s Eve takes us full circle.

It has been a long ride (one of our original goals was to "build a company that lasts at least 2 years” - we beat that one!) While we wish the site could live on, it has suffered from a number of challenges - changes in how people use the site, the advertising industry, and how search engines view the site. We wish the outcome was different – but we’ve always been realistic about when our goals are met and when they aren't.

As of today, you will be able to download your goals and entries. See more about that on the FAQ page. Thanks for 10 great years of goal-setting and achieving.

- The Robots.

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fatwhitechick Prepping for a new year!

cook with a cast iron skillet
Seasoning is an ongoing process!

I had great difficulty in learning how to cook with cast iron, due to my idea that seasoning was done before cooking. I also had give up on my idea of “low fat” cooking.

Once I became more liberal with using oil, the cast iron worked very well. I find it best to use a metal spatula, a nylon spatula just doesn’t work as well.

I love the fact that my cast iron pans cook so evenly, and they are easy to clean. If something sticks, I use either a single edged razor blade, or even better, the top of a pull-tab cat food or sardine can. This sharp metal blade lets me scrape off stuck food without scrubbing away all of the seasoning. And if I overheat the pan, and burn off the seasoning, then I will often deep fry tortilla chips in order to reestablish the seasoning.

I am glad that I no longer need to replace my non-stick skillet every few years! I expect that I will never need to replace my cast iron pans!


fatwhitechick has gotten 1 cheer on this entry.

  • Donna cheered this 5 years ago


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