Is it just faster? Because iron on transfers always seem to crack and i recently had a shirt heat pressed and it looks fine after the wash?

I have a iron and it has steam but i don’t have any starch is there anything around a normal house hold that i could use to substitute it or something that works better?

I have a iron and it has steam but i don’t have any starch is there anything around a normal house hold that i could use to substitute it or something that works better?

Someone suggested that cast-iron might not be a good material for winemaking….the acid of the juice might not react well with that paricular metal.

like for cotton heavy weight irons are required but why?

I have a Nopro Enamel Cast Iron Panini Press that needs to be seasoned. It has what looks to be a plastic handle on it but I’m not 100% sure and I’m afraid to put it in the oven and have it melt. I would check the packing instructions but unfortunately they were missing when I bought it. Does any one have any experience with this?

I used to iron frequently. I felt clothing should be
crisp and shirts should be starched.
I even ironed T-shirts and sheets, pillowcases,
handkerchiefs, slips and kids play clothes.
So, do you folks still iron and how often?
And why???? lol