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Spent 3 weekends figuring out why my rice was always sticky garbage
Honestly, I thought I was just bad at cooking rice until I realized my $15 grocery store pot had a warped bottom. Took me 3 Saturdays of burning batches before I put a straightedge on the pan and saw the gap. Now I use a flat-bottomed stainless one I got at a thrift store for $7 and finally get fluffy grains. Has anyone else had a cheap pan ruin their meal prep for way too long?
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