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Joined 4 years ago
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Cake day: June 27th, 2020

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  • without creating intense hot spots that literally warp and destroy your pans

    We’ve been using off-the-shelves induction stoves for about 10 years and never had this problem. I would definitely love to see a longer duration of comparison of the heatspots in traditional (non-induction) and induction cookware though.

    You always get intense heat where the bottom of the pan makes contact and then the sides are hundreds of degrees cooler, which means your French omelettes stick to the sides of the pan and get ruined

    Do you not have nonstick cookware (cast iron, carbon steel, etc)?









  • I’m sensing some Israeli astroturfing going on. Many people are seeing Israel for what it is from since last year. In all this, Israel could use some diversion of attention.

    And what better place to concentrate your efforts on other than the rise in islamophoia along with racism in current events. Help dehumanize your enemy abroad. Although the killer wasn’t even a muslim, they are still being targeted, even after the facts came out.

    Seems very suspicious to me and Israel isn’t new to brigading and astroturfing. They in-fact have state-run programmes for it.