Tag Archives: metal

Crave’s USB-chargeable vibrator doubles as a necklace pendant

Crave’s USB-chargeable vibrator doubles as a necklace pendant.

Vesper vibrator necklace by Crave

Vesper vibrator necklace by Crave

Vesper vibrator necklace by Crave

Co-founded by entrepreneur Michael Topolovac and Royal College of Art graduate Ti Chang, Crave created the Vesper vibrator as a design-focused stimulator rather than a novelty item.

“For lack of a better term, the ‘sex toy’ category has historically been overrun by novelty products,” Chang told Dezeen.

The 9.65-centimetre-long vibrator can be worn on a chain around the neck as a metallic pendant, or removed from the chain and kept in a drawer a home.

“In the case of Vesper, I was intrigued to explore, in a fun way, the tension between that what is private and public,” said Chang.

“Not everyone is going to want to wear this out – some women love it as a piece of jewellery with a naughty secret, for others it is a symbol of sexual empowerment to wear their pleasure openly.”

“At the same time we recognise that it is a totally personal decision, so the design of the necklace is intended to be removable,” Chang added.

Designed for external use only, its minimal case includes just one button to turn the device on, change between the three speed options and a pulse setting, and turn it off.

The body and tip of the slim vial-shaped device are made from polished stainless steel, shaped using computer numerically controlled (CNC) machining.

The chain and cap are also made of stainless steel and finished with a choice of silver, rose gold, or 24-karat gold nickel-free plating. An all gold-plated version is also available.

Inside, a small circuit board controls custom-machined and silicone-moulded parts.

The decision to make Vesper USB rechargeable was driven by environmental and convenience considerations.

 

Advertisements

How to Keep Cast-Iron Cookware Naturally Nonstick – Improvised Life

How to Keep Cast-Iron Cookware Naturally Nonstick – Improvised Life.

If properly cared for, cast-iron will build up a naturally nonstick surface that can take the place of commerical nonstick cookware, about which there are health concerns. Here’s our tried-and-true method for restoring and maintaing cast iron, tested over 40 or so years of serious cooking:

How to Season and Maintain Cast-Iron

Seasoning is the process by which the surface of the skillet is cleaned of impurities and then heated with a small amount of oil which seals the iron and creates a smooth, black surface that prevents food from sticking to it. You will need a stainless steel spongy scrubber like this, which is basically a springy ball of curled stainless still (a teflon scrubber WON’T do the job):

Although some new cast-iron comes “pre-seasoned”, we still apply this method. If your skillet is new, scrub it with soapy water to remove factory oil and dry completely (this is the ONLY time you’ll ever use soap on it.) If it is old and rusty, scrub vigorously metal scrubber and water until all the rust has come off and the surface feels smooth.

  1. Place the skillet on a burner over medium heat. Cover the bottom of the pan completely with a thin layer of household salt (we use Kosher salt). Heat several minutes until the salt begins to darken. Remove the pan from the heat and using paper towel, scrub the pan with the salt; discard and continue to any burnt on food or rust adhering to the pan is removed.

  2. Rub the inside of the pan liberally with vegetable oil and set aside to cool and absorb the oil. Sometimes we put the oil-slicked cookware in the oven warmed by the pilot light for a few hours. Wipe out any excess oil, leaving a fine slick.

After cooking in cast iron, never use any soaps or abrasives to wash it. Simply use warm water and a brush or metal scrubber, and dry immediately to prevent rusting; you can simply pat it dry or put it on a hot burner for 30 seconds until all water has evaporated.

Initially after seasoning, you might want to lightly recoat the pan with oil after each use. Gradually a patina will begin to build up in the pan, becoming a smooth, black surface. If the pan ever begins to stick, re-eason as directed above.

[…]

Otherwise, we recommend Lodge cast-iron, which these days, comes already pre-seasoned and nicely blackened.