rbhatia

Cast iron skillets are heavy and one should avoid for deep frying. For deep frying you need something that retains less heat so it responds quickly when you turn the gas to low.

I guess that's downside of focusing on a single metric for defining success (and the rewards that come with it). Wine ratings, stock prices and standardized tests have the same downsides of driving homogeneity and risk avoidance.

http://tools.medialab.sciences-po.fr/iwanthue/index.php is another great resource for picking optimally distinct colors.

its up now

Nice! Do you have an API for this.