Yeah it’s specific for my ninja, but it’s easier to clean than a tray style air fryer
Yeah I’ve switched to stainless steel after hearing how the classification of ceramic nonstick is just having silicon in the pan.
I was using silicone baking bowls, but I switched away after learning silicone releases fumes at high temperatures and isn’t a thing you should put in the dishwasher
Definitely look for one that’s easy to clean (either a oven style or one integrated into a pressure cooker). i learned that you are supposed to clean a air fryer on a regular basis, so you want one that is easy to access the chamber The other thing is to check the aftermarket support as if you want to move away from nonstick cookware, bigger brands have a bigger aftermarket
I’m out of the loop, what? I love ceramic stuff (I don’t cook at high temps, only medium-high). You’re saying ceramic is no better than teflon?
Ok, just watched the video. I don’t have fancy, colorful pans, just normal (aluminum pans) with a ceramic coating (either black or white). I know not to go full blast on my stove with them. I also only use wooden spatulas (I hate silicon ones anyway and metal ones eventually heat and the plastic handles melt - there’s nothing better than wood spatulas or long wood chopsticks depending on what I cook). I guess I should reconsider my cookware.
I was looking into cast iron and also all-copper cookware, but neither work with induction (copper not at all, cast iron you need to heat slowly, because you risk hot spots and damaging the induction cooktop). I don’t have induction yet, but I was thinking to get into that (for the efficiency). And most induction cookware are either non-stick or stainless steel (which are either unhealthy, or a royal PITA to clean).
There’s Dutch ovens, which have a layer of enamel on the surface. Not as “non-stick” as an oiled cast iron, but more resistant to abuse (won’t rust). Also, one thing I really hate about cast iron is the fact that you need to add so much oil to everything (same for stainless steel). You just make your food less healthy. You trade the “plastics” from non-stick (and apparently “”“ceramic”“” coating) that get released slowly, for high heated oil that might cause similar, if not worse effects (in particular excess fat gain).
In my ceramic pans, I do add a bit of butter, lard or coconut oil, just to simmer stuff (or make eggs), but not as much as I would have with non-stick alternatives.
I really wish to just move over to cookware alternatives that are not introducing harmful chemicals in my body and that don’t require constant attention. Maybe a pressure cooker (which are usually stainless steel) and making only making soups (so it’s easy to clean) should be the way forward. I don’t mind soups, but I prefer stews (which can take more ingredients and a bigger variety).
Lul, what? Is that a thing? I just use pyrex. The tempered soda-lime (bluish / greenish tinge) glass cookware is the newer thing, which is what I have. If you frequent antique shops, try looking for pre-80’s pyrex that was made from borosilicate glass, which is less mechanical shock resistant, like if you drop it, but more thermal shock resistant, meaning you can pour cold water in a hot glass or hot food into a cold / room-temperature glass. There’s also ancient aluminosilicate glassware that was cooktop resistant (known as “flameware”) and has a bluish tinge.
And if you don’t like the heavy stuff, there’s always stainless steel bowls…
We have a dishwasher, but I always just wash by hand. I care for my cookware and don’t want to damage them. Besides, it’s best to clean everything as soon as you’re done with them, not just leave them for n hours until you start the dishwasher when it’s full. It’s a good habit (at some point in life, I used to not even clean my dishes regularly, but now I clean everything as soon as I’m done with them).
I’d go with carbon steel. I feel cast iron and stainless steel are too heavy (I have a stainless steel wok and my bro has a cast iron). If you don’t want to deal with the long process of baking a seasoning, I’d look into spot seasoning
I found that vinegar + hot water cleans off burnt food
Avacado oil is probably the best liquid oil from that list
Yeah it’s an alternative to parchment paper
Yeah that’s what I use now
Makes sense for cookware, though for me I use it to clean my stainless steel pot. I use it mostly because the automation part. I can do other things while my dishes and stainless steel air fryer accessories wash
My roommate and I go through enough dishes that we can run the wash every other day
I forgot to mention that things connected to the internet or that require I install software on my phone or other device to run it (unless FOSS) are out of the question. Also, lol @ LTT.
To improve flexibility, the recommendation was 2 sets of 30 second stretches for 5-6 days a week
Decided to look up some short full body beginner stretches. These were some examples I might try out
This might be better if you are used to working out
I might try it out in the evening
This might be better if you need something to follow
Tested this out, definitely a lot easier to follow along to
Kinda a surprised that deadcells devs did a weird way of syncing save data. I didn’t have this issue with sea of stars.
experience so far:
For a person who has never played a rouge lite, it’s challenging, but rewarding game. It took me 20+ tries to clear the first boss (which I cheesed by using a sentry + bear trap). I wish there was a upgrade/weapon combo that combined the shield parry with your offensive weapon similar to mg:R’s offensive defensive upgrade. I’m not used to switching between sword and shield, so it’s hard to react to parryable attacks
I still have some mixed feelings about the game not having any save points, as it makes it really hard to put down when you get a really good loadout. My issues will probably go away as I get familiar enough with the game that clearing through the early levels is easier or unlock more upgrades.
Also TIL the difference between rouge lite and rouge like
Had a issue when setting up Firefox container tabs where my local accidentally overwrote my remote. Fortunately, I had a computer that was 1 version behind.
This was a good guide to overwrite the remote firefox sync with the local
