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Impressive that you can do that without a nonstick pan and with a fork.
From that, and the crud along the edges, I've cleverly deduced it's a very well-seasoned pan. /img/vbsmilies/smilies/biggrin.gif

Good work Chef Kuan. You know, I happen to have 2 of those exact Stainless trivets myself,

they're great. But what does one do when one loses one or two of those little rubber "feet"? /img/vbsmilies/smilies/frown.gif
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