#copper bottom stainless steel

[sumeetcookware]

Find Quality Double Walled Bottles at Sumeet Cookware

The ultimate companion for your hydration needs. Designed with precision, its double-walled insulation ensures your beverages stay hot or cold for hours. With a sleek and durable stainless steel construction, this bottle is perfect for both indoor and outdoor activities. Say goodbye to lukewarm drinks and hello to refreshing hydration with our Double Walled Bottle. https://sumeetcookware.in

[flappyhappystim]

One of my favourite stim items are fidget necklaces! They are something discreet I can wear in public, but also usually something I get compliments on!

Starting from the top left, we have our Snaketwist Necklace! These are made of Iron/copper metal alloy. Our snaketwist necklaces are 36" long and 8mm thick. This is approximately the thickness of a sharpie. There is no clasp. They are bendable and perfect for stimming. If you're familiar with tangles, these twist in a very similar manner! (These are available in several different colours).

In the top right, we have our Mobii Necklace (by Steel Lynx). This is available in several different pride colours. This features a pendant with rings that you can continuously turn as all rings overlap each other. There is also a listing that doesn't have pride colours here!

In the bottom left is our Dragon Fidget Necklace. The tree part of the pendant can endlessly turn and is perfect for fidgeting with! These are made of stainless steel.

In the bottom right is our Moon & Star Fidget Necklace. This necklace is made of copper and like the dragon fidget necklace, the piece with the star is turnable! (These are available in 3 different colours).

We now also have a Planet Spinner Necklace!

FlappyHappy is a small stim toy business run by autistics. Please help spread the word about us! We really hope to be successful and be able to make stim toys affordable and accessible to those who need them.

We also offer free worldwide shipping on orders that are $70 CAD or more.

Website | Facebook | Twitter | TikTok | Instagram | YouTube

Here’s a video example of the moon and star one if you’re interested!

[hometoursandotherstuff]

Architect John Lautner’s iconic Wolff House, designed as a homage to his mentor Frank Lloyd Wright, was for sale for $6.7M and was purchased by Hearst Heiress Amanda Hearst & her husband for $5.9M. It was built in 1961 in Los Angeles, California, has only 1bd & 1.5ba. A guest house was added in 1970.

The front entrance has a very cool "porch."

A copper roof connects the main house to the 3bd guest house.

A vast living room flanked by 16ft-long windows is alongside a modernized kitchen and dining room on the main floor.

The dining area, I think. It's hard to tell when rooms are empty.

The gleaming kitchen is outfitted with stainless steel cabinetry.

Entrance door opens to a rounded stairway with the kitchen off to the left.

On the middle floor is the master bedroom suite.

A deck fills the bottom level, two stories above the street.

Next to the deck is an angular swimming pool.

[play-now-my-lord]

"a pool with no bottom"

Somewhere inside of you, there is an elliptical pool with no bottom. This pool is full of opaque fluid with a hard surface. The miracle of being you is that despite having no bottom, the pool does not drain.

Some authorities insist it's because of some deep layer calcified by pressure. Others would insist that the pool, which is about two and a half feet wide on its longer side and about two feet wide on its shorter side, simply continues through your whole body, stem to stern, and then continues into the ground -- they insist, despite all evidence, that it continues into the earth, and through the Earth, and then into another living thing. That you are paired with some antipodean creature by internal geometry, that its experiences are directly or indirectly proportionate to yours - that is to say, its suffering is your suffering, or else its suffering is your joy, respectively.

Other authorities insist that the stillness of the pool is the work of God. They propose a creature perhaps fifty yards wide created the universe, and directs in whatever fashion your movements, your thoughts, your feelings. Your triumphs and failures are items in this massive animal's ledger. The pool, they explain, is part of its wider plan.

Some have seen inside their own, attempted even to breach the surface, an act said universally to be unwise. Consistently they dream afterwards of small metallic objects becoming lodged in their bodies, although the methods by which they are lodged and discovered differ. One would-be psychonaut refused to receive magnetic resonance imaging even as a tumor in their arm grew and grew, owing to an unshakeable terror that it would drive subtle nails through their cortex and mutilate their seat of thought. They had to be anesthesized and the operation performed under the false pretense of exploratory surgery. The attending physician noticed no metal in the machine, either before or after, but was said to report, of course off the record and on the condition of anonymity, that the room came to smell of blood, came to reek of it so strongly he nearly vomited into his mask. He reportedly drove home in his late-model Ford motorcar and found himself in another man's driveway, greeted by a strange woman with an air of familiarity. "I'm dead," he said, of course off the record and on the condition of anonymity, "I don't know if I died then or if I was never alive but I'm not alive now. You're looking at a corpse." For others the apparition of metal is a miraculous event representing the healing of long-injured limbs or the arrival of transcendent insight. Leading authorities suggest a Freudian dimension to these fantasias, with stainless steel representing a strict father figure, spring steel or copper alloys representing a permissive one. The psychonauts' insistence that the apparition of intangible metals within their bodies is connected with exploration of the inner pool is unsupported by evidence and has been thoroughly debunked by the latest research. The claims that the inner pool of some hapless unknown has been breached by scientists in the former USSR and recordings were made - that these recordings include the screaming of the damned, the roaring of fires, mysterious creaking and whispering, Doppler-pitched falling objects - cannot be substantiated by any serious investigation.

The pool with no bottom, the pool full of fluids, are believed to have unique variations in their countably infinite surface areas. It is likely that these either reflect or, by some accounts, drive criminal activity. In the future scientists will be able to determine many things about a person by investigating the pool with no bottom inside of them. They may be able to provide early warning of criminal difficulties, mental health, genetic disease, even sexual deviance. The field of legitimate scientific study of these pools is young but full of incredible promise, and experts propose that as little as a single new business or government grant to pool researchers may unlock secrets that have been hidden from the minds of man since the beginning of time.

[sabakos]

🔥 something about food (you've mentioned that you cook a lot but you don't foodpost that much)

I do need to foodpost more. Especially recipes, which I almost never remember to write down after I come up with them. Maybe I'll make up for lost mileage here on the rest.

The problem is it's hard to "Post" post about food because 100% of food snobbery is bullshit. When I dunk on New York pizza and say New Jersey's is better there's no more substance to it than when I make fun of the way Manhattanites say "bodega," I'm just being neighborly. Few people who e.g. decry pre-jarred minced garlic can tell the difference, most people who snob just like to seem like they're in on something.

The truth is that most people aren't bad at cooking, and it isn't really something you can be "bad" at. There's no great secret to it except the knowledge that all of the barriers that people have to getting "good" at cooking are psychological, and the faith that these barriers will be easily overcome with repetition.

You just have to do it more, by making a habit of it, and slowly work your way out of your comfort zone. Yes, I won't sugarcoat it, if you do take way too big a risk and fuck up a big fancy dish that's above your skill level that took hours of work, yes it will suck and if you're like me you will then order pizza or chinese food when you can afford to so that you'll be crying eating something other than a peanut butter sandwich for dinner. Yes, these things do happen, but much less often than you think. The real skill you develop in cooking is learning how to not take on more than you personally can handle, everything else is vocabulary and muscle memory.

This is why the most important thing is to start out simple as you build a habit of cooking and reprogram your brain first to believe that it feeds itself by making things not by scavenging them. You need to pick something where you are less likely to stress out about whether you will fuck it up and not eat dinner. If you like eggs, fry a lot of eggs until you can do it easily. I ate a Gaston number of eggs as a teenager. They're hard to master, (which you don't need to do) but also hard to render inedible after the first few tries. If you don't like or can't eat eggs there are other foods like this that are good to start out with, and generally soups, stews and chilis are also easy and a good way to ingratiate yourself with your roommates. You don't need to make the mother sauces or push yourself to do anything else french in order to make the other people around you happy, in fact I've seen no evidence that it even helps.

As you cook more, learn to take the easy way out when you can, e.g. buy a rice cooker if you believe it will mean you cook rice more often, but otherwise don't. If that sounds unhelpful to you now, know that a lot of this is as much self-knowledge as general cooking knowledge - i.e. what sort of things are you going to be lazy about? As you get more practice, you can focus on how to structure recipes in your head that work with your worst impulses. For me, I can't put up with more than a few minutes of chopping vegetables on most days, so I've started throwing raw onions, garlic, and other aromatics in a blender whenever they're going to fully cook down anyway. Some people apparently find chopping vegetables relaxing, and others might not feel comfortable deviating this much from a recipe at first, so they might not do this. But it's not a life hack, it's a personal idiosyncrasy. My setup works for me, etc.

As far as materials, it's also mostly all marketing bullshit. Don't go to reddit buyitforlife for product recommendations, you don't need a $200 chef's knife to cut tomatoes for a sandwich and you don't need anything with copper or cast iron in it. Get a good stainless steel saute pan, a sheet pan or two for the oven, and a heavy bottomed soup pot, if you don't already have them. Don't buy anything that costs more than $50. If you're worried about burning your house down, buy a fire extinguisher and keep it in your kitchen. If you're not worried about burning your house down, buy two of them, because you're the type of person who might burn their house down. If you're still worried, don't deep fry anything, keep a lid near your pan while cooking as a saftey blanket and learn what the word "saute" means and you'll do just fine.

tl;dr: it's not complicated

.

(but in all seriousness this is mostly a pep talk)

[hopefulstarfire]

Have another jewelry psa for you that's kind of an all encompassing, here's everything post from someone that works in coding at a repair depot.

Please don't wear your jewelry into pools, hot tubs, the ocean, etc. The chemicals are bad for your jewelry and can really tarnish silver! If it's a base metal (not gold or silver or brass or even tungsten or stainless steel; i.e., copper), it can not be cleaned and polished or even repaired, so please be careful with it! Oh and especially jewelry with opals in it please be careful getting those wet!

Don't shop at JCPenney.

Stainless Steel is something that's harder to work on and only some jewelry repair depots can do anything with it. This is because of the high melting point and also trying to match the finish on it.

For the love of God don't get tungsten. You cannot size tungsten or repair tungsten at all and it can be very brittle. I had one come in completely shattered and the ticket said it was hit by a basketball.

Don't shop at JCPenney.

I personally don't think hollow jewelry is worth it at all. Specifically earrings. You cannot undent those or do much repairs with them cause yeah they'll just break they're an automatic buyout for us.

For my depot, repairs can take upwards of five weeks, depending on the type of repair. Sizing? Little easier, takes a couple weeks, depending on how much we're Sizing it up or down (if we're taking it from a 7 to 13, it'll take just a little longer to make sure everything's secure). If we have to reshank (this happens when the band of the ring is too thin, meaning it's measuring under .70mm or it's yknow missing the entire bottom half), or replace missing stones (and match it by the color, clarity and size), or anything that's a true repair, it does take a little bit longer and typically is within those 5 weeks unless it's something super heavy and crazy. Custom pieces, where you ask the jewelry to make you a completely new piece, can take at least a month!

Don't shop at JCPenney

Cubic zirconia rings are cheaper than diamonds and I guarantee you they're much prettier go for those.

If your piece of jewelry is causing itchy and red skin, namely if it's white gold or silver, there's a solid chance you have a nickel allergy. Let that be known when you go to send it off and they can plate it differently. It'll still keep that same color but that way it won't cause an allergic reaction.

You can tell what your jewelrys metal type is by looking at the stamp on it! Some examples;

925 - Silver. However, 925 + 1/20 is platinaire and yes it'd confusing because I swear to God, when the stamp starts to wear off, it only ever wears off the + 1/20 and not the 925.

Typically, when it comes to gold, it'll say 10k or 14k (those are the most common I've seen in the U.S., though once in a while I'll see 18k, and I've had one 20k and one 9k). However, and especially on chains, I'll see the 585 for 14k, for example.

SR BR means silver over brass, and just BR is brass. Though sometimes it'll be silver over brass and it'll just say BR.

Don't shop at JCPenney.

You can tell if pearls are real by rubbing them on your teeth. I found this out after I saw our stores owner doing that. Yes it's weird. Real pearls feel rough and gritty, fake ones feel smooth.

Pearls are also a bitch bc if the clasp breaks or anything you have to resting them. Or if they're on a ring or earring and come off, you have to reglue them onto the little spike rather than resetting them and tipping the prongs around them. It's weird as hell to me.

I recommend being careful if you see earrings that have a snap setting. On the sides, they remind me of like tulip seems for some reason and the prongs they have set very flimsily over the earrings and curl over them versus your standard prong that rests against the sides of the stone. They are super fucking frail and will break if you do anything to them repair wise and don't offer really any security for your stones. Below is an example picture but I hope my descriptions pretty apt

DON'T SHOP AT JCPENNEY!!!!!

I have found you can find better sales in department stores than you can on their online site. My ring was marked at 200 but my man's got it for 87 bucks and I've never been more proud.

JCPENNEY JEWELRY IS CHEAP AND IT SUCKS AND THE PROTECTION PLANS ARENT WORTH IT IF YOU'RE NOT SPENDING HUNDREDS OR THOUSANDS OF DOLLARS ON SOMETHING JUST DON'T BOTHER THEY ARE THE BANE OF MY EXISTENCE.

If anyone wants to know more jewelry tips please feel free to ask! Or if you have some, add onto this.

[niyalight-123]

"The Essential Guide to Cookware: Choosing the Right Pots and Pans for Your Kitchen"

Introduction: Cookware is the unsung hero of every kitchen, silently contributing to the delicious meals we enjoy daily. Whether you're an amateur home cook or a seasoned chef, having the right cookware can make a world of difference in your culinary adventures. In this blog, we'll explore the various types of cookware, their materials, and how to choose the best pots and pans for your cooking needs.

The Fundamentals of Cookware :Before delving into the specifics, let's cover the basics. Cookware is typically categorized into two main types: pots and pans. Pots are deep vessels with high sides, while pans have flat bottoms and low sides. Each serves its unique purpose, from simmering soups in a pot to searing steaks in a pan.

Cookware is an essential part of any kitchen, serving as the foundation for preparing delicious meals. These kitchen tools come in various shapes, sizes, and materials, each designed for specific cooking methods and recipes. Understanding the fundamentals of cookware is key to becoming a proficient cook.

Materials Matter: The material of your cookware affects how evenly it distributes heat, its durability, and its overall performance. Here are some common materials you'll encounter. Material Matter is a brand known for its innovative and sustainable cookware solutions.

 They prioritize using eco-friendly materials and cutting-edge designs to create kitchen tools that enhance cooking experiences while minimizing environmental impact. From non-stick pans to versatile utensils, Material Matter aims to redefine the way we cook and care for our planet.

Stainless Steel: Known for its durability and resistance to staining, stainless steel is versatile and non-reactive. It's ideal for browning, searing, and deglazing. Stainless steel cookware is a popular choice among home chefs and professional cooks alike due to its durability, versatility, and sleek appearance.

Crafted from an alloy of iron, chromium, and other metals, stainless steel cookware is resistant to rust and staining, making it a long-lasting kitchen staple. Its even heat distribution and non-reactive nature with food make it ideal for a wide range of cooking techniques. In this introduction, we'll explore the benefits and versatility of stainless steel cookware, as well as its maintenance and care to ensure it remains a valuable addition to your kitchen.

Cast Iron: Cast iron cookware retains and distributes heat exceptionally well. It's perfect for slow-cooking, frying, and baking. Seasoning your cast iron adds a natural non-stick surface. Cast iron cookware is a versatile and durable kitchen essential that has been used for centuries. It's made from molten iron that's poured into molds, creating pots, pans, and skillets known for their exceptional heat retention and even heating.

These qualities make cast iron cookware a favorite among professional chefs and home cooks alike. Whether you're searing, frying, baking, or even grilling, cast iron can handle it all. With proper care, it can last a lifetime and develop a natural non-stick surface known as seasoning. Let me know if you'd like to learn more about how to use and maintain cast iron cookware or have specific questions!

Non-Stick: Non-stick cookware has a coating that prevents food from sticking, making it easy to clean. However, it may require gentle care to avoid scratching the surface. Non-stick cookware has revolutionized the way we cook by making food preparation easier and more convenient. These kitchen essentials are typically coated with a non-stick surface, often made from materials like PTFE (Teflon) or ceramic, which prevents food from sticking to the pan.

This innovation has reduced the need for excessive oil or butter in cooking, making meals healthier and cleanup a breeze. In this conversation, I can provide you with information, tips, and recommendations related to non-stick cookware

Copper: Copper cookware offers rapid, even heating but often requires a lining of stainless steel or tin to prevent reactivity with certain foods. Copper cookware has a rich culinary history dating back centuries. Renowned for its exceptional heat conductivity, copper cookware offers precise temperature control, making it a favorite among professional chefs and cooking enthusiasts alike. In this guide, we'll explore the benefits, care, and versatility of copper cookware, helping you elevate your culinary skills and create delicious meals.

Aluminum: Lightweight and affordable, aluminum cookware heats quickly but may react with acidic foods. Anodized aluminum is a more durable and non-reactive option. Aluminium cookware is a popular choice in kitchens worldwide due to its lightweight, excellent heat conductivity, and affordability. It's commonly used for a wide range of cooking tasks, from sautéing to boiling.

 However, it's important to note that uncoated aluminium cookware can react with acidic or alkaline foods, potentially affecting taste and safety. To address this, many aluminium pans have nonstick or anodized coatings. Anodized aluminium is more durable and resistant to corrosion. When choosing aluminium cookware, consider your cooking needs, maintenance preferences, and potential health concerns associated with aluminium exposure.

Choosing the Right Cookware: The cookware you select should align with your cooking style and needs. Here are some considerations. Choosing the right cookware is essential for achieving great results in the kitchen. From pots and pans to utensils and bakeware, selecting the right tools can make cooking more efficient and enjoyable.

 In this guide, we'll explore the key factors to consider when choosing cookware, including material, heat conductivity, durability, and maintenance. Whether you're a seasoned chef or a beginner in the kitchen, making informed choices about your cookware will help you elevate your culinary skills and create delicious meals.

Conclusion :Investing in high-quality cookware is an investment in your culinary journey. By understanding the fundamentals of cookware materials and choosing pieces that align with your cooking style, you'll be well-equipped to create delicious meals for years to come. Remember, the right cookware is not just a tool; it's a partner in your culinary adventures. Happy cooking!

[redrootblades]

A Mattei’s Boning Knife in brushed AEB-L stainless steel, maple burl & copper. Available now at —> redrootblades.com (link in bio) . . . #knife #knives #handmade #carbonsteel #survivalknives #bushcraft #hunting #huntingknife #knifepics #tactical #knifelover #fixedblade #edc #americanmade #usamade #knifepics #kitchenknives #knifemaker (at Oaks Bottom Wildlife Refuge) https://www.instagram.com/p/CoGaFo7PzOi/?igshid=NGJjMDIxMWI=

[kashishkhanna296]

Fry Pan Bottom Pattern for Better Cooking

The bottom pattern of a fry pan significantly enhances its performance by ensuring even heat distribution and stability on various cooktops. A well-designed pattern prevents hot spots, allowing food to cook evenly, while also reducing the risk of slipping, especially on smooth surfaces. Choosing a fry pan with an effective bottom pattern not only improves cooking results but also adds safety and control in the kitchen. Whether for daily use or specialty cooking, a quality bottom pattern is key to a better cooking experience.

If you are a home cook who values quality kitchen tools, you've likely heard of the "frypan bottom pattern”. This type of cookware is gaining popularity among both professional chefs and everyday cooks due to its unique design and superior heat distribution. The fry pan bottom pattern, made up of a core layer sandwiched between two layers of stainless steel, ensures even cooking every time. In this blog post, we'll explore what makes sandwich bottom fry pans so special, how they work, and why the fry pan bottom pattern might just be the upgrade your kitchen needs.

The frypan bottom pattern is a crucial feature that enhances both the cooking process and the quality of the final dish. Whether you're using it for daily cooking or special meals, this design offers reliable performance and long-lasting durability in your kitchen.

Benefits of a Sandwich Bottom Frypan

Even Heat Distribution

One of the primary benefits of a sandwich bottom frypan is its ability to distribute heat evenly across the entire cooking surface. Traditional stainless steel pans often suffer from hot spots, where heat is unevenly spread, causing certain areas to cook faster than others. The core layer of aluminum or copper in a sandwich bottom frypan ensures consistent heat distribution, preventing uneven cooking and making it perfect for delicate tasks like simmering sauces or frying eggs.

Durability and Longevity

Stainless steel is renowned for its strength and durability, which is why a high-quality sandwich bottom frypan can last for many years with proper care. Unlike non-stick pans, which may lose their coating or wear out over time, the stainless steel and metal core of a sandwich bottom frypan are designed to withstand regular use, including high-temperature cooking. This makes it a long-lasting investment for your kitchen.

Versatility

Another standout feature of  fry pan bottom pattern is their versatility. Whether you're searing, sautéing, frying, or even simmering, these pans perform reliably across a wide range of cooking methods. They’re also compatible with all types of stovetops, including induction (if the stainless steel layer is magnetic), giving them even more flexibility in the kitchen.

Better Control Over Cooking Temperatures

The layered construction of a sandwich bottom fry pan allows for quicker response to temperature changes. This gives you more control over your cooking, especially for dishes that require precision, such as delicate sauces, eggs, or perfectly seared meats. With consistent and responsive heat management, you can achieve optimal results every time.

Reduced Need for Oil and Fat

Because sandwich bottom fry pans heat so evenly, there's often less need for excess oil or fat to prevent food from sticking. This can help those who are looking to reduce the amount of fat in their diet while still enjoying delicious, well-cooked meals. The even heat ensures your food won’t burn or stick to the pan, making it easier to prepare healthier dishes.

How to Choose the Best Sandwich Bottom Frypan

With so many different brands and models available, picking the right sandwich bottom frypan for your kitchen can feel overwhelming. To help make the decision easier, here are some key factors to consider:

Size

Frypans come in various sizes, typically ranging from 8 to 12 inches. If you usually cook for one or two people, an 8- or 10-inch pan should work well. For larger families or if you tend to cook bigger meals, a 12-inch pan would be a better choice. Think about your cooking needs and how much space you need for different dishes.

Weight

A good  fry pan bottom pattern should feel solid but not too heavy. If the pan is too heavy, it can be hard to handle, especially when you need to move food around quickly, like when stir-frying. Look for one that feels balanced and easy to lift without being too cumbersome.

Compatibility with Induction Cooktops

If you have an induction stovetop, make sure the pan is marked as induction-compatible. Not all stainless steel pans will work on induction cooktops, so check that the pan has a magnetic stainless steel base, which is necessary for induction cooking.

Handle Comfort

When choosing a frypan, pay attention to the handle. It should be heat-resistant and comfortable to hold. A poorly designed handle can make it awkward to lift and maneuver the pan, which could lead to spills or burns. Look for one with an ergonomic design that feels good in your hand.

Caring for Your Sandwich Bottom Frypan

Taking good care of your  fry pan bottom pattern can help it last for many years. Here are some simple tips to keep it in great shape:

Avoid Overheating

Stainless steel can bend or warp if exposed to very high heat for too long. To avoid this, never heat the pan empty on high heat for a long time. Always make sure there’s food or oil in the pan when cooking.

Use the Right Utensils

To protect your pan from scratches, avoid using metal utensils. Instead, use utensils made from wood, silicone, or nylon. These are gentle on the surface and will keep the pan looking new.

Cleaning Tips

Most sandwich bottom fry pans are dishwasher-safe, but washing them by hand is a good idea to keep them in top condition. If food gets stuck, soak the pan in warm, soapy water for a while, then use a soft sponge to scrub it clean. Avoid using harsh cleaning pads that could scratch the surface.

Seasoning for Extra Non-Stick Properties

While stainless steel doesn’t naturally have a non-stick surface, you can season your pan with a little oil. This creates a temporary non-stick layer, which is especially helpful for cooking delicate foods like eggs or fish. Simply heat the pan with a thin layer of oil and let it cool before wiping off any excess.

Conclusion

A  fry pan bottom pattern is a smart addition to any kitchen, offering even heat distribution, durability, and versatility for a wide range of cooking tasks. Whether you're cooking for one or preparing meals for the whole family, this type of frypan can help you achieve better results with less effort. By choosing the right size, weight, and handling comfort, and by caring for your pan with proper maintenance, you can enjoy many years of great cooking. With its ability to improve heat control and reduce the need for extra fats, a sandwich bottom frypan is a valuable tool for anyone looking to cook efficiently and healthily.

[baskinwoven]

I- I think it worked 👀

[click here] for Before pictures

10 hours, 4 days, $18, and a few bandaids

This method is for removing surface patina rust from stainless steel loom reeds, and assumes you have already prepped the reeds by removing the tape

Equipment

wire brushes (stainless steel and copper)

leather work glove for off hand

eye protection

dust mask (I used a kN95)

Rustoleum rust dissolver jelly

nylon brush for acid gel application (mine came multipack w/ the wire brushes)

flat surface on which to lay the reeds (I suggest waist high so you don't hurt your back)

newspaper or tarp to cover it and the work area if you care about acid drips

clothes you don't care about if they happen to get acid on them (looks like bleach stains)

a bucket or two of water in case of acid spill or skin contact

garden hose to spray off the acid

a sunny day or ventilated space to let the reeds dry

WD-40 silicone spray

Steps & Tips

you might just want the pair of gloves, as all my abrasions are from my dominant hand slicing past the exposed reed ends. Unfortunately I could only find the single glove =/

hold the bristles of the wire brush at 45° to the reed surface

switch out the different wire brushes. Use stainless steel to start, then switch to the softer copper to brush away dust, and to buff. If you can, use an old wire brush whose bristles are bent and tangled to provide more angles of attack on the rust.

in the initial wire brushing, turn the reed over AND flip it upside down, then turn it over AGAIN to get all 4 sides of the reed. You may find this helpful if your wire brushes are new, where the bristles can't get too far in between the reeds with each pass.

also brush lengthwise down the surface of the reeds

use the nylon brush to brush between the reeds before applying the rustoleum gel. No reason, other than you can more easily see how effective the gel is.

apply the gel with the nylon brush. Just dip it right into the jar. Paint a thin line along the edges of the reeds, scrub, then tackle the inside surfaces, as it does drip if there's a lot of it.

coat every surface of the metal you want to address. Flip it over and do the other side, too. Try not to get too much on the string and glue between the reed ends.

it's probably fine if it dries, but it'll be harder to remove with just water. I did one at a time to avoid this.

Power Wash that thing. Both sides. Then set it to dry in a sunny spot. You be the judge if you have to bring it inside overnight.

after a day of drying, repeat the front-back-top-bottom metal brushing. You may want to brush the dried gel from the string interlacements. Don't be discouraged if it doesn't look perfect. Again, use the nylon brush to clear dust.

if you've foregone the mask thus far, you do you, but you might want it for the silicone. It smells, and it hangs in the air. You'll also want newspaper or a tarp for this bit. WD stands for "water displacement" so it's not good to get on plants. I also did this bit wearing the leather glove (it will get silicone on it).

spray the front and back, and if you think you missed a spot (at this point it'll be soaked, that's unlikely) flip it over and do the front and back again. Prop it up to dry.

Miraculous! The high-powered spray whisked away all the remaining surface rust, leaving metal that looks like metal and not a shipwreck on the ocean floor.

I'm going to wait a day or two before applying new tape, just to be sure that the string wrap is completely dry. Then to warp a short junk piece to check for burrs and clean any residue. 🤞

=D color me pleasantly surprised

[teslainnovation]

A Beginner's Guide to Induction Cooking

Induction cooking is becoming one of the most popular choices in kitchens worldwide for its energy efficiency, safety, and precise temperature control. In contrast to conventional gas or electric stovetops, induction cooktops use magnetic energy to heat cookware directly, making them faster, cleaner, and more precise compared to traditional cooking methods. 

What is Induction Cooking?

Induction cooking is a technique that uses electromagnetic energy to heat up the pot or pan directly; rather than heating up the cooktop surface, induction generates a magnetic field that transfers energy directly into the cookware and heats rapidly. It's safer and more energy-efficient because it avoids the flame or the hot surface associated with a gas or conventional electric stovetop.

Induction cooktops work on the principle of generating heat through an electromagnetic field. This electromagnetic field is produced on an induction cooktop, which is essentially a coiled copper wire buried underneath the glass surface. 

Whenever a pot is placed under it and the switch is flipped to the on position, electric current starts flowing through this coil, generating a magnetic field, which in turn induces a current in induction cookware placed upon the cooktop. Since these utensils are mostly iron or magnetic stainless steel, resistance is achieved when a current flows through them and heats them up.

Since the energy transferred is internal in the cookware, the cooking surface gets relatively cool, making it safer to touch. In case the pot or pan is removed from the cooktop, its magnetic field will be broken and the cooktop stops heating to improve on safety and efficiency.

Advantages of Induction Cooking

Energy Efficiency - Induction cooking is one of the most energy-efficient means possible using up to about 85-90% of that energy directly in the pan, while gas and electric use about 65-70% and 75%, respectively.

Heats up faster - In induction cooktops, it almost instantly warms the pan such that cooking time is reduced. Water can boil twice as fast on an induction versus a gas.

Good Temperature Control - Induction gives a good margin of control over temperature; one could very well have very fine adjustments for cooking chocolate or simmering sauces.

Safety - The cooking surface doesn't get heated as the induction converts electrical energy into heat directly to the cookware and hence reduces burn injuries. Above all, it eliminates indoor air pollution because there are no open flames or combustion-related gases produced by this type of cooking.

Easier Cleaning - Induction cooktops are flat and smooth; thus cleaning is easy. Since the spill does not burn onto the cooktop, a quick clean with a simple wipe-down is usually all that is necessary.

Choosing Appropriate Cookware for Induction Cooking

Not all cookware works with induction. Since it uses magnetic energy, only ferromagnetic materials, such as cast iron and some forms of stainless steel, work. 

Here are some tips for selecting compatible items - 

Look on the Bottom - Many induction-compatible cookware items have a coil symbol on them.

Magnet Test - If a magnet sticks to the bottom of your cookware, then it's induction-friendly.

Quality Pots and Pans - If you have cookware that is compatible with an induction cooktop, it will apply the heat evenly and perform very well with tight temperature control. Treat yourself to good pieces.

Things to Consider When Buying an Induction Cooktop

If you're willing to commit to induction cooking, here are some things to keep in mind when choosing the best induction cooktop for your kitchen - 

Size and Number of Cooking Zones - This primarily depends on the size of your family and what size and quantity of the meal to be prepared. Single or dual-zone cooktops work well in small kitchens, whereas bigger ones with more zones are much better for family cooking.

Speed of Power and Heating - In case you need to cook food fast, you should seek high-rated power appliances. Some models in an induction cooktop offer boost functions that would give extra power to specific zones suited for the fast boiling of water.

Controls - Most induction cooktops come with touch controls and digital displays that can precisely show desired temperatures. Other advanced models can include such features as pre-set modes of cooking, timer, and lock functions.

Safety Features - Look for a product that contains features like child lock, automatic shut-off, and pan detection. Such features ensure an added level of safety to the users, most particularly in homes containing tiny children.

Portability - The portable induction cooktops are very perfect for small kitchen as the appliance is also compact, light weighted, and carries around the house so easily.

Brand and Warranty - A good brand with a decent warranty gives greater confidence and ensures durability for an extended lifetime. Tesla is known for quality and all possible support from such brands are considered. Get established names in the induction market.

7 Tips for Cooking With Induction

Preheating - Induction heats up much faster than any other conventional heat source so the need to avoid overheating or burning of food is always there by keeping an eye on preheating.

Use Flat-Bottomed Cookware - It should have a flat bottom to be in full contact with the cooktop surface so heating will be uniform.

Quick Heat Adjustment - Due to its sensitivity, one can quickly adjust the heat if an emergency arises, which is nice for delicates but requires some extra vigilance.

Cleaning and Maintenance of Induction Cooktops - Induction cooktops are remarkably easy to maintain. Here are a few tips to maintain them:

Clean Spills Quickly - Even though spills will not burn, cleanup of spills promptly will be able to prevent any potential accumulation.

Use Mild Cleaners - Avoid abrasive cleaners that could scratch the surface. To get the best results, a soft cloth and gentle detergent are good cleaners. 

Check for Cracks - If the glass top is cracked, then this means that you should either repair or replace the cooktop for safety purposes. 

Conclusion

Induction cooking is an ideal option for those who primarily value speed, accuracy, safety, and energy efficiency. Cooking results in more perfect control of temperature with quick heating of the cookware without heating the cooktop surface. Induction cooktops have limited compatibility with cookware, and this setup is somewhat expensive, but this can be outweighed by many other benefits, especially related to the long-term energy and efforts saved by convenience in cooking.

[snotsloth]

And when you're just starting out or you're at a place where you don't have much money, try to spend MORE money on LESS tools.

Instead of an entire set of cheap non-stick pans, I bought one giant heavy bottomed stainless steel saute pan and one giant stock pot. I got them at one of those overstock sell off stores like TJ Maxx or Marshalls. They were very well priced, but still were like all of my discretionary budget for a whole paycheck at the time. They were so worth it though!

Those two pans, plus a hand-me down copper bottom saucepan from my mom lasted me through my first five years living on my own. And though I have added more pots and pans since, I still haven't replaced any of those originals. They are just as good as they were when I bought them.

forget everything anyone has ever told you on the matter the truest marker of adulthood is starting to hear the siren call of high quality kitchenware

[kashishkhanna]

The Stainless Steel Wok: A Kitchen Essential for Every Home Chef

The Stainless Steel Wok: A Versatile and Durable Kitchen Essential

When it comes to versatile kitchen cookware, few tools compare to the stainless steel wok. Known for its wide, concave shape and deep sides, the wok is traditionally associated with Asian cuisine, particularly stir-frying. However, the stainless steel wok has gained popularity worldwide due to its durability, adaptability, and the wide range of cooking techniques it accommodates. This article will explore the benefits, uses, and maintenance tips for a stainless steel wok, making the case for why this piece of cookware is a valuable addition to any kitchen.

Benefits of a Stainless Steel Wok

Durability and Longevity Stainless steel is renowned for its durability and resistance to rust, corrosion, and staining. Unlike non-stick woks, which may require frequent replacement as their coating deteriorates, a well-cared-for stainless steel wok can last for decades. Its robust construction allows it to withstand high heat, making it suitable for various cooking methods without warping or losing shape. Stainless steel also resists scratching, allowing cooks to use metal utensils without worrying about damaging the surface.

Versatility in Cooking While stir-frying is perhaps the most popular use for a wok, a stainless steel wok is versatile enough to handle many other cooking techniques. Thanks to its high sides and wide base, a stainless steel wok can be used for deep-frying, steaming, poaching, boiling, braising, and even smoking food. The flat-bottomed versions are particularly suitable for modern stovetops, including induction cooktops. This versatility makes it a valuable all-in-one tool in the kitchen, helping to streamline meal preparation.

Excellent Heat Distribution Stainless steel woks often have a multi-layered design that includes an aluminum or copper core. These metals are excellent conductors of heat, ensuring that the wok heats up evenly across the entire cooking surface. This even heat distribution is essential in stir-frying, where quick cooking at high temperatures is needed to lock in flavors and retain the nutritional value of ingredients. With a stainless steel wok, there are fewer "hot spots," which can lead to more consistent and well-cooked dishes.

Healthier Cooking Option Unlike non-stick cookware, which can release harmful chemicals when overheated, a stainless steel wok is a safer option for high-heat cooking. Stainless steel is a non-reactive metal, meaning it won’t leach chemicals or alter the flavor of acidic ingredients. This is esThe Stainless Steel Wok: A Kitchen Essential for Every Home Chefpecially beneficial when cooking with ingredients like tomatoes or vinegar, which can react with other metals and alter the taste of the food.

Easy Maintenance Although some might think that stainless steel requires more maintenance than non-stick cookware, it’s relatively easy to clean. Stainless steel woks are typically dishwasher-safe, though hand washing is recommended to preserve their shine and longevity. For tougher food residues, a bit of elbow grease with a non-abrasive scrubber will usually do the trick. Additionally, stainless steel does not require seasoning, unlike traditional carbon steel or cast iron woks.

How to Use a Stainless Steel Wok

Using a stainless steel wok is straightforward, but there are a few tips to get the best results:

Preheat the Wok Properly: Stainless steel doesn’t have a natural non-stick coating, so preheating the wok before adding oil is crucial. Heat it on medium-high until a drop of water sizzles and evaporates instantly. Then, add your oil and allow it to get hot before adding ingredients to prevent sticking.

Use the Right Amount of Oil: While stainless steel woks don’t require as much oil as some other materials, using a small amount helps prevent sticking and facilitates even cooking. Swirl the oil around to coat the sides of the wok.

Avoid Overcrowding: When stir-frying, avoid adding too many ingredients at once. Overcrowding can reduce the wok’s temperature, leading to steaming rather than frying. Cooking in small batches will yield better results.

Experiment with Cooking Techniques: While stir-frying is the wok’s strong suit, don’t be afraid to try other techniques like steaming or deep-frying. Stainless steel’s adaptability allows you to experiment and expand your cooking repertoire.

Caring for Your Stainless Steel Wok

Cleaning Tips: After each use, allow the wok to cool slightly before washing. Use warm, soapy water and a soft sponge to clean. For stubborn residues, soaking the wok briefly or using a mixture of baking soda and water can help lift any remaining particles.

Avoid Abrasive Tools: While stainless steel is tough, avoid using steel wool or other abrasive materials that could scratch the surface. A non-abrasive scrubber or sponge works best.

Polish Regularly: To keep your wok looking pristine, polish it occasionally with a mixture of vinegar and water or a stainless steel cleaner to remove any stains or discoloration that may occur over time.

Conclusion

A stainless steel wok is a highly versatile, durable, and reliable addition to any kitchen. Its ability to handle a range of cooking techniques and its compatibility with various cooktops make it an excellent investment. Not only does it offer an efficient cooking experience, but it also provides a healthier, chemical-free alternative for high-heat cooking. With proper care, a stainless steel wok can be a long-lasting kitchen companion, helping you create delicious and varied meals with ease. We are available on flipkart and amazon, you can visit our e-commerce platform and our website. omichef.

[1310ranchhouse]

Check out this listing I just added to my Poshmark closet: VINTAGE WATCH TRIBAL DETAILED PATTERN NATIVE AMERICAN VIBE.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Product Description Cook in style with this elegant design stainless steel copper bottom gas stove friendly tope/cookware set with lids from Sumeet. Set contains collection of topes of various sizes, hence taking care of all your kitchen needs. Tope has Mirror finish which adds Style to your Kitchen to look more beautiful and well decorated. Copper bottom vessels are used for cooking because of copper's excellent heat conductivity. Heat spreads evenly in copper cookware than in traditional pots. As copper effectively stores heat, the food stays warm for a longer period of time, hence you can store your food as well. This set of tope's (pots) are durable for everyday cooking. QUALITY STEEL These Topes are made of high-quality Stainless Steel for optimum durability and has an elegant finish to add a touch of elegance to your kitchen. It has Mirror finish which adds Style to your Kitchen to look more beautiful and well decorated. It is made from 100% food-grade stainless steel, making it safe for daily cooking. It is sturdy for regular use. MULTIPLE USE A practical choice for cooks of all abilities, Safe cook ensures cooking with confidence. This set of topes are durable for everyday use. These topes have multiple Usage. You can consume snacks, sweets, desserts and many more. EVEN HEATING Even Heat Distribution Throughout, which helps to food cook faster and evenly it also helps to stop food from getting Burn. Due to even heat distribution, consumption of gas is almost 40% lower. STACKABLE When not in used each tope can be stacked inside another tope consuming lesser storage space. Compaq size makes it easy to store in kitchen cupboards. COOK AND STORE Copper bottom vessels are used for cooking because of copper's excellent heat conductivity. Heat spreads evenly in copper cookware than in traditional pots. As copper effectively stores heat, the food stays warm for a longer period of time, hence you can store your food as well. These Topes have multiple Usage. You can Boil Water, Milk in these Tope. Perfect for cooking up kheers, curries and stews with ease. Cook in style with this elegant design 3 pc stainless steel copper bottom gas stove friendly tope/cookware set with lids from Sumeet.

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[infobuildmyplace]

Apron-Front Farmhouse Stainless Steel Kitchen Sink

Transform your kitchen with a spacious farmhouse sink in a stunning copper-tone matte bronze. Its deep single bowl, apron-front design, and sloped bottom offer style, functionality, and easy drainage.