Dry it off with a paper towel. Works perfectly for me.

I could be remembering wrong, but basically any remnants inside are unpressurized, so they’re all vapor, easy to heat since there’s less thermal mass, and ready to light if there’s any oxygen.

You’re not an exempt (salaried) employee if they deduct your pay for working less in a given week. I’ve never had an employer who cared about hours as long as work got done.

Oh, thanks for the info. How effective are n95s and/or surgical/cloth masks given that information?

They still block droplets from reaching the wearer.

Install a 3rd party launcher if you want to get rid of those too

The article says that cancer causing chemicals were found in bottled water in the Bay Area, not tap water.

Article says they found cancer causing agents in bottled water in the Bay Area

If i turn off the water while i soap, it takes like 3 minutes to get hot water again after I’m done.

No, vegantheoryclub.org actually

I’m guessing we saw the same one, and that’s literally the only instance I’ve completely blocked.

Make sure you dry your steak extremely well, and then basically shallow fry it in a cast iron or other heavy pan. Don’t need to deep fry it, but if you really want it as crispy, you want a real layer of oil.

One strength of sous vide is you can get even normal steaks much more tender than otherwise possible, just by extending your sous vide time up to two or three hours.

That’s fair. I don’t mean to invalidate your personal experience with cast iron rusting, but I do want to present a counter experience so people don’t think it’s definitely like that.

By the time my cast iron cools, I’ve left the kitchen, so tbh i generally clean it before the next time i cook with it, and have never had rust issues no matter what i cooked in it last. Every once in a while i notice the seasoning getting a little thin after scrubbing it, so I reseason it with a single layer on the stove.

With my carbon steel wok, i regularly clean it by tossing it on the wok burner at full blast until it’s entirely red hot and everything has carbonized off of it, and maybe splash some water in to help clear that off. Then i wait for it to cool enough and reseason it with a quick wipe of oil while it’s still hot enough for the remaining heat to polymerize the oil.

Basically, I’ve never spent significant effort taking care of my cast iron of carbon steel cookware, and it’s all still perfectly functional and non-stick and not rusted.

Mine also mops, refills the mop water and soap, washes it’s own mop, and drains the dirty water down the drain.

You have the correct legal definition

They’re not highway legal in at least several states. I also don’t think they’re capable of highway speeds anyway though

I didn’t say anything about the heat treat or anything, specifically because, like you said, the dishwasher isn’t reaching temperatures where that matters.

I also didn’t try to claim that your detergent would rust your knives. This is literally all just you.

All I said at the end of the day, is that your knife edge is more delicate that everything else you’re comparing it to, and your dishwasher can bang it against things which may chip it somewhat, unlike everything else you’re comparing the knives to.

I generally touch up my knives every few weeks. It takes me about 45 seconds per knife on a whetstone and a strop. Add another 30 seconds if you want for grabbing the whetstone and splashing it with water first if you want.

You know there’s a million different alloys that are all “stainless steel” right?

As far as some more specifics, nothing else you made is meant to hold a sharp edge, so they aren’t made of heat treated tool steel. Making a knife is a balance between having softer metal that dulls more quickly, vs harder metal that chips or cracks more easily.

Another feature you’ll notice on your stainless steel knives is a sharp edge, which is much more delicate than the blunt edges on everything else you listed. The thinness of the edge, combined with the metal being hardened so it can retain an edge, make it so you’re reasonably likely to chip the edges of many nicer (better heat treated) knives due to stuff knocking around in the dishwasher. Also you’re somewhat likely to damage the coating of the dishwasher racks with the sharp edges.

Also, probably not Wusthof, but some high end knives are, in fact, hand sharpened even in factory settings still. It doesn’t take very long on a wheel or belt really, though if you don’t count that as hand sharpening then yeah that’s a definitions disagreement.