Mjpasta710

They said oil filled radiator, not oil burning. I expect it's a very efficient electric heater like these:

https://www.homedepot.com/b/Heating-Venting-Cooling-Heaters-Space-Heaters-Electric-Heaters-Radiant-Heaters/

If they are trying to keep one room warm and don't care about freezing the rest of the house those are very efficient.

Great; more extended sequence CGI montages, coming to your nearest IMAX theater.

I'm good after 2 worm sessions. Thanks.

Fair point.

As a note, I don't recall all of them saying 'Windows Server' in the top left of that page.

For non-stickiness though it’s basically on the tolerable end - put oil in it and most stuff will slide around but sometimes you don’t want too much oil so its a trade off

Not sure if you are saying the non-stick surface of a seasoned (carbon steel or) cast iron pan is inferior to PFAS options, that's how I'm responding below.

Speaking from experience, I've screwed up seasoning pans before I got it what I'd call right.

A poorly seasoned polymerized surface on any metal (cast iron, carbon steel, stainless steel, or titanium) will always fair poorly, though more healthy than teflon style pans.

A properly seasoned polymerized surface on any smooth metal is easily on par or superior (regarding stickiness) with non-stick PFAS or metalized ceramic.

It absolutely requires minimal oiling when properly seasoned. I absolutely use less oil in my carbon steel pans than I would with 'non-stick' pans.

Another issue I see frequently is putting food into a pan that is too cold.

I think stainless steel is a great option in its own right - it’s not really non stick but it can be made tolerable with oil and can be scrubbed back to condition and thrown in the dishwasher.

Stainless steel can be non-stick using either the Leidenfrost effect or seasoning/oil polymerization. I do like being able to put my dishes through the auto-wash. My carbon steel and cast iron surfaces being the exception.

I sometimes coat my cast iron pan in oil, but more often than not I don’t.

I'm telling you what my experience is. I have pans that have a self healing non-stick surface. I don't put soap on my cast iron or carbon steel unless planning to re-season. I boil water and may agitate it with salt if something sugary stays stuck to the surface. The flame/heat sterilizes, and the water+salt granules removes particulate.

I can fry an egg with less than a light spray of oil and produce a picture perfect egg consistently.

I'm in process of removing all of our PFAS or newer titanium ceramic gear due to it failing from scraping or flaking.

I am not eating out of your kitchen, not trying to tell you how to manage the tools. Offering suggestions, I feel could make life easier for you.

If it works for you, and you're happy - carry on.

It seems obvious you purchase equipment for restaurants. /s

Quite a hot take there. You ignored carbon steel in the conversation.

A large number of restaurants use rolled carbon steel or cast iron for searing and shallow frying.

I've heard from several sources that the iron is supposed to be good for the diet. I love my carbon steel and cast iron kitchenware. All of the studies I've seen show it as a superior option to PFAS cookware and will still outlast the latest ceramic options. I have a very non-stick carbon steel pan and griddle from avocado oil seasoning.

You didn't mention that you're oiling it after drying it. It's recommended that you lightly oil the surface upon storage.

One Source: https://www.youtube.com/watch?v=Px6jqcYFdFs

Mostly agree. I want to add, there are ways to make your stainless steel produce a non-stick effect.

Very similar to the method used to produce a non-stick surface on carbon steel, cast iron, and other heated cooking surfaces. Essentially you apply a light coat of oil and created a polymerized surface on the pan.

One source: https://www.youtube.com/watch?v=qXEt-fhyCis

Edit: Another Source (Leidenfrost effect): https://www.youtube.com/watch?v=FUwaOnCd1h0

They're delving into the religious side of it in the reply to you. It is exactly like self delivering catholic guilt.

Thanks for the source. I don't expect I'll switch to the diet soon, I'm open. The subsidized protein is really tasty, I'm not in favor of all factory farming. Some factory farms aren't as bad as you think. I have family that farms and many of my friends are family farmers.

Maybe you're in an area with greedy farmers or near something like Tyson.

I buy local when I'm able. Unable to control for everything. Same as any vegan thinking that their fertilizer is all vegan.

Provided Source: Trust me bro.

Watch it. It's really there. Starts shortly after ~~44:34~~ (39:00) on the timestamp. That should be enough context.

I searched for "One Rough Hour" in the transcript to find the section.

https://www.c-span.org/video/?538747-1/president-trump-campaigns-erie-pennsylvania

*edit: A Clip that I found the quote directly from: https://x.com/Acyn/status/1840483582433009711

*edit 2: I hate this speech. I hate C-Span's Text Links to Video Anchors. They're horrible. Another point at 39:00 exactly he says "See we have to let the police do their job, and if they have to be extraordinarily rough... " *edit 3: At 41:00: "One Rough Hour.."

I'm not offended by it. I know of folks who would rank many of the words you've listed as much more harshly interpreted. In addition american broadcasting standards are a good starting point, if you're asking in good faith for understanding the idea.

What is your first/preferred language?