Thanks; we’ll check it out in case we ever need to buy another frying pan. For what it’s worth, both of the previous non-stick pans we bought also claimed to be dishwasher-safe but clearly weren’t. Our current pan also claims to be dishwasher-safe but we’re not going to put it to the test. Good that you’ve already checked with yours as we won’t have to. 
Was the dishwasher harmed by washing those pans? No? Then they’re dishwasher-safe.
I’m the dishwasher and I managed to slice my hand on the edge of a cheap wok the other day. It’s definitely not dishwasher-safe.
No more cheap ramen for me. Now I make a special trip to the Asian grocery store to get the good imported ramen.
Cooking inedible eggs. Eggs are a wonderful and nutritious food, but when they’re poorly cooked, they’re pretty grim. Low-heat scrambled eggs are a cloud on a plate; cooked on higher heat, they’re leathery and tasteless. Overcooked boiled eggs are just nasty. A great omelet is a work of art, is done in less than a minute (French style), and is never overstuffed.
No longer do I open a 49 cent can of tuna, douse it with soy sauce, and devour the entire contents.
Oh, god. Whenever I go to a middle-of-the-road diner or my mom’s house (sorry mom) and I see that hard-boiled egg cut in half with the gray circle around the yolk, I die a little death. I’ve even seen it at some mid-tier restaurants that should know better and always think: how do you fuck this up?
I retired my Fry Daddy for a Air Fryer.
Stab them quickly in the back of the neck (carapace). Boiling alive must be horrific! Twisting the neck off, is quick but still must be terrible.
Kristen Kish did that on Top Chef! It horrified me. Animals feel pain. It’s best to treat them with respect.
Well…in regards to crustaceans maybe. There is arguably a difference between pain and reflexive avoidance of damage (pain usually lags a reflex response) and the jury is out on invertebrates generally. It’s a very, very hard thing to quantify but the traditional view of biologists has largely been they don’t, but then again they might. Your dog absolutely can feel pain and suffer. It’s a lot less certain with a lobster.
Still better to euthanize as humanely as possible to err on the side of caution. Sudden “brain” trauma should be pretty effective.
The general trend over modern history is to discover that sentient beings share a lot more with humans than we ever wanted to believe. We used to think black people, and anyone we happened to be fighting, didn’t feel pain the way white people did. I’m of the strong opinion that everything living feels pain. Trees. Moss. My jury is out about rocks and air.
Haha I just did that yesterday (minus the soy sauce this time- trying to watch the sodium intake).
I used to cut all the fat off my meat before cooking. Never again.
Some people (not me, mind you) just don’t like the light, fluffy kind and prefer the leathery kind. Just like they insist their fried eggs be able to “bounce off the wall”
I know, but de gustibus. Literally, in this case.
I now only hard boil eggs in the Instantpot, timed 5x5 (5-minute cook/5-minute natural release), then ice bath. They come out perfect every time and are easy to peel.
Me too. I love my Instapot, even though 99% of the time all I use it for is making soup stock and hard-boiled eggs.
Oh, I get that. It’s personal preference in all cases. My sister’s husband had zero appreciation for well-prepared food; it was just fuel for the furnace. Still, she’d kill herself trying to make things that he might like.
I’m the same when it comes to scrambled eggs. For me, they’re a convenience food. I make delicious, non-dry/leathery scambled eggs in about a minute or so in the pan. It’s essentially made like a French omelet, just not as exacting, technique-wise. I always leave them a little bit damp, but it’s breakfast in about the time it takes to make the toast from start to finish. The Gordon Ramsay “risotto style” 20 minutes eggs are lovely, too, just way too finicky for my tastes, and I actually prefer the quicker method overall, anyway. Just because it’s cooked fast doesn’t mean it has to be dry and leathery – see the delicate beauty of a French omelet cooked in a mintue.