Non-stick is used as a crutch by people since you don’t need to know the proper temperature to cook at or basic simple prep before cooking. That’s the only reason I’ve been able to figure out.
I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat.
All browsers on iPad and iPhone are just safari with a coat of paint to be fair.
Running sbc at higher bitrates than default sound subjectively better than most existing codecs. I use 552 kbit/s regulary and it sound great. Unfortunately the support for higher sbc bitrates is terrible.
There is also the problem of sites without tracking cookies having banners just to be on the safe side.
I see you’re on lemmy.world. Try out a Lemmy that hasn’t blocked the tankie instances for a change, it’s wild.
For sure, it’s not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you’d have to be bothered learning that basic skill. And learning stuff is considered hard for some reason.