AlaMoi

that is "std" in USA - but a 50 amp 110v kitchen circuit is unheard of. it's exceptionally rare to find a 220v circuit with an outlet in the kitchen. the cooktops/ovens/etc are "hardwired"

electric cooktops and ovens and ranges operate on 220/240 volts in USA, not 110v

"Since most 50A 120V (US) kitchen outlets are somewhat limited . . . " immediate tip off; uber-false assumptions - be aware all info likely total BS . . .

the concept "usually" applies to cast iron. there is a (?) theory that heating a (unspecified metal) pan "opens" the pores of the metal and allows the "fat" to be incorporated thus magically becoming "non-stick" if one examines the actual real scientifically proven 'pore size' of stainless/cast iron/raw aluminum - one will rapidly recognize the degree of utter BS associated to these type of "claims" - it just does not hold up to reality. "seasoned" cast iron build a layer of carbon - that layer is very much "non-stick" (sigh) recently went gotta'-try bonkers and bought a "Blue Diamond" fry pan. it was indeed "non-stick" - - for about 2 weeks. then failed to even release / flip an egg for "over easy" if you absolutely positively need "non stick" - buy a $20 Teflon pan, and plan for replacing it in 12+/- months.

I've only used them as flame tamers - the large is 8 inches - works fine with 10" size pot as the burner flame area is smaller than the 8" square. for 'individual' size pizza I suppose - I only do 'full size' tho.

they have three sizes now, only two when I bought mine. I have a large and a small - depends on pot size . . . I use them to reduce the gas heat to the pot - even on the lowest setting the heat can be too much for sauces, etc.

I've had these since they opened in 2001 - indestructible, dishwasher safe, rust proof and work like a charm.... https://bellacopper.stores.turbify.net/

I would dice, add some scallions/shallot, fry them up as patties. classic uses/types: potatoes high starch russet - bake / mash / fry / whip potatoes low starch waxy - reds, fingerling, yukon - boiling potatoes medium starch yukon, kinnebec white - /gratin / scallop / casserole

I presume the potatoes were russets? they tend to 'dissolve' more so that others.... if you like a really creamy style potato salad - the outer mush does that very well. I've intentionally 'over cooked' them to get that extra creamy consistency. or mashed - by hand - don't overwork and create a lot of gluten... diced up, home fries "patties" . . . .

here's the bottom line to that: " Pumplin measures success by whether or not a large number of consumers will embrace the health benefits, color and taste of the new tomato. "Then it chips away at this negative perception of GMOs and that will enable other products to get out to market that deliver really solid benefits," he says. Benefits that include climate change, sustainability, health and nutrition. " 'color and taste of the new tomato' - in English, it doesn't taste like /as good as a tomato? benefits climate change - uhmmm, er,,,, how? zactly" sustainability - it's a GMO hybrid. it is not sustainable to the next generation. you want sustainable, go with open pollination. 'health and nutrition' . . . . eggs are bad. eggs are good. eggs are bad . . . mouth music of totally unfounded/unproven claims.

we have the Oxo angled style - the white background wears off, so far the red markings remain. not recommended.

I use this - splendid dish! https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096

as us old geezers say . . . they don't make stuff like they used to . . . our old glass (original company) Pyrex never wore off. markings on all the new stuff, glass and plastic, are gone in about a year. bought this glass one - but notice there is no color to the markings, and yes . . . it's a pain to use. https://www.amazon.com/gp/product/B088M19RDY/

indeed. do not leave the protected environs of the hotel. it's not a safe area.

I ducked the issue - got "powdered buttermilk" one issue tho - you have to re-package it into a glass jar (ala Mason...) because it will become a rock if left in the original package once opened....

I suspect you'll be just fine. the theory behind "creaming" butter and sugar is . . . the water in the butter dissolves the sugar. that plus aeration is why the color goes to pale yellow. using a high fat content European/plugra style means less water, so depending on the ratio of butter to sugar, you may still have some sugar crystals left. beating/creaming until the color shift is methinks the best indicator.

the information given is entirely non-informative as to what technology is used. marketing gobbly-gook words - (sigh) all too often to "disguise" the actual facts. infrared / resistance- utterly not discernible from the description. but note - 380v input . . . this is not your great aunt's tea kettle.....

"All others are brat pans ranging from 100 L to 400 L." might be of use to investigate the size/type/power needed for induction heating of a 400L=105.7 gallon pot . . . of that size, most likely non-ferrous construction = induction simply won't work.

did one hen day/two ago - the sauce worked out great! many thanks! DW was not impressed by the game hen, but went all ga-ga over the sauce. went the spatchcock way:

the original low speed, analog control, mixer . . .

I do my "serrated" / "scallop" bread knife - zippo issues. wrap some wet/dry fine paper around a dowel/round pencil - touch up each scallopl ooh, the horrors of it , , , takes at least 10 minutes for a ten inch bread knife. otoh, my Edge-Pro does a super job on my chef's and slicers....

one trick I've used when I get stuck using waxy potatoes, ala whites, for mashing.... quarter/half, boil as usual use a ricer - rice the potatoes into a bowl, then do the milk/butter/salt/whatever and hand stir them into "mashed" consistency. minimum gluten development. I actually like to use it even for russets - about a week ago DW asked "How is it your mashed potatoes don't have lumps?" plus, I don't have to peel the potatoes. "rice" the chunks, skin on, have a fork ready to pull out the skins - which will be stuck to the ricer plate . . I've bent up / wrecked cheap ricers - CuisiPro (3?-4? size disks - use the biggest holes for potato) has been the best, and is seriously indestructible....

okay, it's just my own personal experience cooking stuff , , , but using dried pulses/beans/peas/lentils produces a seriously superior final dish than "canned" stuff texture is different - basically "beans" vs "mush"

for , , , apparently those people lacking in spatulas . . .

depends on the knife condition - all bunged up, 200 grit wet/dry. a touch up, 600 grit wet dry. for a close shave, 1000 grit . . .