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Because the plastic is the poorest conductor of heat (That means it doesn't heat up when it touches something that's hot). Metal is a great conductor of heat though, so if the handle were made of metal we would burn our hand whenever we touch the handle.

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SO THEY DONT GO ALL TOY STORY ON US. SORRY ABOUT THE CAPITAL LOCK MY STUPID ADULT SON WONT TELL ME HOW TO TURN THE DARN THING OFF. PEACE AND LOVE BROTHERS.

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There have been many utensils used....these statistics could not match the following results, to interpret the given data that use this required attoinment, the following characteristics....

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It is a cap, usually metal, on the end of the handle. The end AWAY from the blade.

On top of this previous answer, the pommel is a design seen since swords (and daggers) were first made of bronze. In their simplest form, they can be used to lock a blade into the handle by method of securing the blade's tang (the rod/slice coming out of the exposed blade through the handle), making the knife as a whole more durable.

Pommels offer the counterbalance to blades which might be larger and heavier such as Arming Swords, in order to improve the handling. Although knives and daggers do not need as much counterbalance as swords, they can still benefit from a point of balance that is about an inch or two from the hilt, this allows for even a heavier grade dagger to feel lighter than it might do if it was weighted towards the blade, despite the actual weight remaining the same.

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Cuisinart panini grills are rated the best, with Breville panini makers a close second. In fact, the Breville Ikon panini maker was an Oprah's Favorite Things in 2007.

Right now, the Cuisinart GR-4 is one of the best and most cost effective panini makers on the market, and one of the best selling.

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in olen days, people used wood fired stoves to cook their meals. there was a special substance like paint or polish that turned the metal black again. the color burned off while cooking so had to be renewed occasionally.

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I read the old chuckwagon cooks would get the branding irons hot & use them to stir the chili & cook it faster at the same time.

I don't have any official source. This is just what I read.

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You can reuse oil after frying anything, but its generally not recommended. You should try to use oil only once, if you can. Reheating oil actually causes it to release toxins, they're not good for you, so you should try to avoid this if you can.

Ans 2 - You can re-use oil adequately if it hasn't been burned. I generally put my oil through a paper coffee filter after each use. This will give you 7-10 more uses before it's useless.

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Lots of places sell Coleman fluid. Check your local stores such as Walmart, WinCo, Target, etc.

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it depends what food it is, like garlic bread it will burn in no time if you dont cover it!

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If you are lucky enough to have access to, or know how to make, clarified butter, this isn't necessary, because the clarification process removes the milk solids in the butter. Otherwise, you mix the two because the oil helps keep the butter from browning too soon. Regular unclarified butter will brown because it contains milk solids that brown, the oil helps prevent that.

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tines are the little fingers/spokes that come from the top of the fork, the tines are the parts you stab food with to pick it up.

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Yes you can. I put it at 350 for about 12 minutes a pound. Take it out at about 125 internal and in let it sit 10 minutes for med rare. Don't leave it for too long as it will continue to cook for aas long as it's hot.

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No. there is a large temperature difference. Use a glass pan.

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Because if there is nothing in it then it cant boil!

The kettle will warp and not sit squarely on the burner and it might cause the finish or interior to heat up and smell horrible. Do it often enough or long enough and it'll be ruined.

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An egg can be boiled in any container in which water can be heated to boiling point, except for plastics, which give off toxic chemicals, and materials that may melt.

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Well, those new little roundy round home pizza cookers don't need

a hood, buy they're only good for up to a 12" pizza.

Any commercial pizza oven that I know of, will require

a ventilation hood. Many areas will also require a fire

suppression system.

You're talking about a big investment.

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IR is heat in the form of electromagnetic radiation. The IR is absorbed by the food causing it to become hotter, eventually becoming cooked (or finally burning).

The Easy-Bake oven toy uses mostly the IR emitted from a 100W lightbulb to bake its small thin "cakes".

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Both appliances provide equally satisfactory results when used properly.

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any deep casserole dish or similar pan, or a souffle batter could be split into smaller custard cups to make individual servings. The important thing is that the dish be fairly deep (a shallow pan will not provide enough support for rising) and that the sides be quite straight.

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Go to your local newspaper, and search for the right place for you or use your local craiglist.

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Visit the Toaster Museum. It's online.

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I think tin is a type of metal.

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yes as i have tried it

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It is probably the ignitor. The ignitor has to stay on long enough and reach a certain temperature in order for the gas to flow and be lit....