Article: You will need cup (60 milliliters) of almond oil, 2 tablespoons (28.35 grams) of coconut oil, 2 tablespoons (28.24 grams) of beeswax pellets, and 1 tablespoon (13.63 grams) of shea butter. Hold off on the vitamin E oil and essential oil for now. Fill a pot with 3 to 4 inches (7.62 to 10.16 centimeters) of water. Place the pot on the stove and bring the water to a simmer. Take the jar that you jut added the oils, beeswax, and shea butter into, and set it into the pot. Leave the jar in the pot until everything melts, stirring occasionally. Do not cover the pot or the jar with anything. Use a pot holder or an oven mitt to take the jar out of the water. Set it down onto a heat-safe surface. Let it cool for a few moments, then stir in teaspoon of vitamin E oil oil. Vitamin E oil that comes in a bottle will be easier to measure out, but you can use the capsule kind--just pierce the capsules first. You can use any type of essential oil you like. Start with 2 to 3 drops, then add more if needed. The essential oil will give your face cream a nice smell. Some types of essential oil also have skin care benefits, for example: Acne or oily skin: lavender, lemongrass, palmarosa, peppermint, rosemary Dry or aging skin: lavender, palmarosa, rose, rose geranium Normal skin: rose, rose geranium Any skin type: chamomile, palmarosa Pour the cream into a 4-ounce (120-milliliter), glass jar, preferably one with a wide mouth. Let the cream cool and harden at room temperature. This cream is safe to use in the evenings and mornings. It will last about 3 months.
Question: What is a summary of what this article is about?
Place the first four ingredients into a heat-safe jar or measuring cup. Bring some water to a simmer in a pot. Place the jar into the water and let the contents melt. Take the jar out of the water and add the vitamin E oil. Consider adding in a 2 to 3 drops of essential oil. Transfer the mixture to a clean jar, then let it cool and harden. Close the jar, then store it in a cool, dry place.
Article: Excessive bleeding during your menstrual period is a common symptom of endometriosis. It's advisable to pursue medical treatment options with your physician, but in addition, you can aim to plan ahead for your menstrual period. Whenever possible, avoid scheduling demanding and time-consuming events and activities if you consistently have a heavy period. Another symptom is breakthrough bleeding, so always having period supplies on hand is helpful. When you do use menstrual products, consider using the longer, wider versions or the top-of-the-line versions that are more absorbent. Pads with wings can also help protect you from spillage. Pads and tampons that are more absorbent than others are often marketed as "super." Plan to visit the restroom once every 2 to 3 hours to check for leaks or stains when you are on your period. Take your sanitary products with you to change them out if you need to.
Question: What is a summary of what this article is about?
Plan to take things easy while you're on your period. Pick more absorbent versions of pads and tampons to prevent leaks. Go to the bathroom often to change your menstrual products.
Article: The seasoning process requires you to basically "bake" a layer of fat into the pan so that it stays there semi-permanently. The fat protects the iron surface from oxidation (rusting).To start, warm up your oven. You can proceed to the next few steps while you wait. Generally, the easiest source of fat to work with for this purpose is cooling oil (e.g., canola oil, vegetable oil, peanut oil, etc.). Pour a small amount (no more than about one tablespoon) into the skillet and spread it around with a paper towel, coating the entire surface. Many chefs like to coat the underside and handle as well, though this is less important. Olive oil isn't the best for this task it has a lower smoke point than most other cooking oils, which means that it's more likely to give off smoke and may possibly set off your smoke alarm. You don't have to use oil most types of cooking fat will work well. A few ideas are provided below: One easy solution is to use bacon grease. Cook the bacon in the cast iron pan, drain the excess grease into a pan, and use a paper towel to coat the pan evenly with the remainder. Lard or shortening also work well. For these fats, use a slightly lower temperature. 275-300 F (135-149 C) usually works well. Place the pan directly on a rack in the middle of the oven upside down (so the cooking surface faces the bottom of the oven. Put a baking sheet underneath to catch drips of excess oil. Let the pan "bake" like this for about one hour. After an hour, turn off the oven but don't open it. Let it gradually cool this may take an extra hour or two. When the pan is cool enough to handle safely (use an oven mitt if you are unsure), take it out of the oven. Congratulations it's now seasoned. It should resist rusting and stick to food less in the future. If you wish, you can partially re-season your pan whenever you wish by adding a little extra fat after the next few times you cook. Just apply oil, lard, etc. with a paper towel as above, covering the surface evenly with a thin layer. This isn't essential, but it's a wise idea if you accidentally take some of the seasoning off (see below).
Question: What is a summary of what this article is about?
Preheat your oven to 350 F (177 C). Coat the dry pan with cooking oil. Alternatively, use another source of fat. Put the skillet into the oven for an hour. Turn off the oven.