In one sentence, describe what the following article is about: Never place food in your cast iron before heating the skillet up first. Doing so will likely cause the food to stick. Preheat slowly, and be aware that the skillet will heat unevenly until the whole thing becomes extremely hot. Start preheating on a low heat and slowly increase to medium-low, than medium, and so on over the course of a few minutes. This will allow you to control the level of heat in the skillet itself if you want to stop short of searing temperature. The food you cook in your cast iron skillet will have higher iron content. This comes directly from the skillet itself, so the longer food is in the skillet, the more iron it will absorb. While iron is an essential nutrient, it can be dangerous to consume too much. That said, eating from a cast iron skillet will usually only add a few mg of iron to your meal. There are better options for cooking fish, such as tilapia, that has a high likelihood of breaking apart if it partially sticks to your skillet. If you do want to cook fish in your skillet, opt for a thicker cut, and cook it skin-side down. As a caveat, cast iron skillets offer perhaps the best way to blacken the outer edge of a cut of fish while leaving the inside moist and tender. Preheat the skillet for a full five minutes on a constant flame before putting the fish in the pan. You can perfectly sear scallops in this manner as well. There is another reason you may not want to cook fish in your skillet: your skillet will take on flavor from the dishes you cook in it. This could be problematic if you follow a fish dinner with a fruit cobbler, because desert may taste a bit too much like the main course. If you want to cook both savory and sweet dishes regularly, consider getting separate cast iron skillets for each purpose. You can make one work, but be sure to give a solid salt-scrub and a re-seasoning before baking something after a differently-flavored dish.
Summary: Preheat your skillet. Note the effect on your iron intake. Cook fish carefully. Cook only what you'll want to taste again.

In one sentence, describe what the following article is about: Seville oranges are the classic marmalade orange, with a thin but bitter peel and a sharply sweet inside that makes a decadent combination. However, many cooks have success with navel, sweet, or whatever you can find in the grocery store. Note that, while the ratios here are roughly correct, you can add more sugar later on if the oranges aren't quite as sweet as you'd like. Cut the ends off first and set aside. Then, using a sharp knife of a kitchen mandoline, slice the oranges into as thin slices as you can get. They should be close to 1/8" thickness. Discard the seeds as you go. Citrus rinds naturally contain pectin, the agent that causes "jelly-ing." This makes the recipe remarkably simple, though you can make it without the rinds if you prefer. The smaller the pieces, the easier it will be to extract the juice and make your marmalade. If you want softer, more evenly consistent marmalade, you'll want to break up the rinds. Simply slice them off first, cut into pieces and add to the fruit. You'll need a big, 8-quart pot to fit everything, with plenty of room on top. Don't fill up a small pot to the brim -- you have a lot more to add, and the mixture will bubble up over the top. Simply grate the lemon skin in, then cut it in half and juice it into the pot with the oranges and water. Make sure you don't add any seeds! While the lemon is a great addition for the final flavor, it is not strictly necessary, and can be replaced with another small orange if desired. Turn the heat on high and let the pot rise to a nice rolling boil. You don't actually need to boil everything for very long, but you do need to get the water up to this temperature. Stir every few minutes as you do. A rapid simmer is when lots of small bubbles rise and break the surface, but you don't have the "rolling" water of a full boil. Don't let the mixture sit for long or the sugar might burn -- keep it moving. If you have a candy thermometer, set it to 222F, as this is the temperature needed to finish cooking. It will slowly darken in color as the sugar dissolves and cooks. Note -- if you plan to eat all of the marmalade in the next few days you do not need to can it. The following test is perfect after 12 minutes or so, letting you know how it all came out. If it is ready, let the pot sit for 10 minutes to cool before proceeding. You'll know if the marmalade is done with a simple and easy "plate test:" Before boiling, place a small plate in the freezer. Place a small dollop of marmalade on the cold plate Wait 30 seconds. Tilt the plate -- it should be a slow-moving gel, barely moving down the plate. Add more water if it is too hard. Keep cooking if it is too soft and wet.
Summary: Pick out 4-5 large oranges -- preferably Seville. Cut the orange and into thin, round slices. Stack the slices and cut in half, making little half-moon shaped pieces. Peel and grate the rinds ahead of time, optionally adding to the sliced fruit. Add the fruit pieces and juices to your pot and cover with the water. Zest the lemon into the pot and then squeeze out all of the juice, adding as well. Bring the water to a boil, stirring frequently. Lower the heat to a rapid simmer and cook for 40 minutes once the water boils. Return the mixture to a boil and add the sugar, after 40 minutes, r stirring continually. Boil, stirring frequently, for 15-20 minutes, or until set. Test the marmalade before canning it.

In one sentence, describe what the following article is about: The most telling sign that your blood is not coagulating fast enough is excessive bleeding. It should not take longer than ten minutes for a small cut or scrape to stop bleeding, with anywhere from one to nine minutes being normal. If you are still bleeding after ten minutes, see a doctor as soon as possible. If you or someone else is losing substantial amounts of blood, provide first aid and get to a hospital as quickly as possible. In addition to excessive bleeding following a minor injuries, other symptoms may also indicate a bleeding disorder. These include unexpected or sudden bruising, red or pink urine, and black or bloody bowel movements. Dark spots in your vomit (which will look like coffee grounds) may also indicate a bleeding disorder. If any of these symptoms appear, see a doctor as soon as possible. Recurring or persistent dizziness, headaches, and vision changes may also indicate a bleeding disorder, as well as joint pain, bleeding gums, or irregularly heavy or long-lasting menstrual periods. Your doctor will need to do blood tests to determine whether you have a bleeding disorder. In addition to evaluating the contents of your blood (such as the amount of platelets and proteins), your doctor will also order a test to determine the efficiency of your blood's coagulation process. There may be a serious underlying cause for a bleeding disorder that requires treatment. There are also treatments that can help remedy symptoms of a bleeding disorder directly. Follow your doctor's guidance regarding any sort of treatment for a bleeding disorder. Potential treatment options include Vitamin K injections, plasma or platelet transfusions, or medications. If you are diagnosed with a bleeding disorder, expect to take medication to help ensure your blood will be able to coagulate when necessary.
Summary:
Monitor the length of time that a minor cut bleeds. Recognize other symptoms of a potential bleeding disorder. Get a formal medical diagnosis. Consider treatment options.