POP !!!
Worldwide, MASLD became the most common chronic liver disease, affecting up to 38% of the adult population (11). In addition, the global prevalence of MASLD is expected to further increase during the next two decades (12). For example, in the U.S., the prevalence of MASLD is predicted to increase from 34% (86 million people) in […]
Walking is the most preferred PA mode for older adults [4] and increasing daily step count may reduce the presence of frailty. Observational research finds a dose-response relationship with higher daily step counts associated with lower frailty prevalence [5]. This relationship persists even among those with very low step counts (less than 3,000 per day) […]
Prospective study of phosphatidylethanol (PEth) as a diagnostic biomarker for identifying alcohol use disorder (AUD) among participants at risk for steatotic liver disease – https://doi.org/10.1136/gutjnl-2026-339702 Cool.
Phone ban impact on student academic achievement The top estimate is the estimated average treatment effect of the phone ban on student academic achievement across the full population. The next estimates contain heterogeneous treatment effects for subgroups split by prior average academic achievement (above or below preexperiment median), years of study, and field of study. […]
You season a cooking pot?
Personally, no. I once owned an iron skillet that I was attempting to season until someone washed it. Both of my woks are unseasoned.
I don’t understand. What is seasoning a pot or pan or skillet?
Seasoning a pot/pan/wok involves heating cooking oil at the beginning, wiping away excess oil, and allow the wok to cool. Once you start cooking food in the wok, you never use soap and water to clean it. You wipe out the food particles, add oil, wipe again, then store away for the next use.
I think that’s how my late friend used to treat her cast iron skillet.
After multiple uses, the wok develops a coating of oils and adds flavor to any future meals cooked in the wok. It never gets washed.
Isn’t that a breeding ground for bacteria?
I think the heat would kill the pathogens
Of course!