Um, I spelled it that way not to ruin the bit. Definitely not because I had no idea that was the correct spelling. It was to maintain the integrity of the bit!

Honestly, thanks, I’ll look into that. I think though this is more what’s available on the auto-routes, but I never heard of this one.

There’s a few companies that have ‘universal’ cards (that work in about half the stations), but they charge around €1 just to plug in, and because I have a PHEV, it pretty much makes it cheaper to use gas. Which I really try to avoid.

I would love to hear more about this. I’ve tried so many times.

Sadly, metal hot make food hot is not the only factor. It’s also the speed and responsiveness of the pan. If you have the money, look into 3-ply pans, stainless bottom (for induction, but works with everything), aluminum interior (for eveness of heat throughout the pan) and stainless interior/cooking surface. I’ve had some of my pans for 40 years and they look brand new. They’re just as easy to clean as non-stick, if you use wooden utensils for a quick scrape before cleaning. All-clad is probably the best brand, I bought some recently, and they are just as good as the old ones I have, very rare these days. They can be found on eBay and craigslist used, and the used are just as good (have a few of those as well).

I love my cast iron pans, especially for searing and tortillas, but for sauces and risottos, 3-ply is a great option. It’s really about the responsiveness.

Last thing, ceramisised cast-iron (like Le Creuset) is terrific for deep frying.