Stainless Steel is just straight up not non stick.
It’s not designed to build up a patina.
Also, why everyone always leaving out coated cast iron - it’s not fully non stick but it’s stick resistant at least and doesn’t have to be babied like cast iron.
I mean, this was brain cells directly exposed to it in concentrations far higher than would occur in a human body after metabolism with no secondary carbohydrates that would likely come with eating said food (units you like eating spoonfuls of pure Splenda I suppose).
I think brain cells wouldn’t do well exposed directly to many things, like too much oxygen, either.
So I’d say this study should be taken with a grain of salt sugar
If you don’t want Stainless Steel, LeCreuset is enameled cast iron and has life time warranties they are known to honor. I find it slightly less sticky / needs less oil than stainless steel, and they hold heat better than stainless steel.
For seafood I use copper-tin cookware. You can just re-tin them if the tin wears out over the years.
If you put them on the dishwasher you have to keep oiling
Marble stone cutting board, and a knife sharpener.
Everyone is saying “but my knife will dull”, well it’s easier and faster to just sharpen it every time than it is to oil wooden boards constantly.
Then you get 1 to 99
Wouldn’t that give you 11-100? l The Lowest number on a dice is 1, and 1×10 gives you 10.
The formula would have to be
((d10-1)×10)+d10=x≥90⟹y=(y+1)⟹z>1(d2)
So you’d still have to flip a coin on reaching a result of 90+ in order to know if you add a +1 or not as well or else you can’t get 90 as a result either.
(This is assuming you have a d10 that’s 1-10 btw and not 0-9!)