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If I happened to be occupied with something else and forgot about the cooking, which of the 2 pots would sustain more damage and be safe to use again? Which of the 2 can tolerate heat better should it be over burned? I think the stainless steel would start releasing toxins from the chemical...

Okay, so I know I am suppose to throw away the water I used for soaking the beans because some toxins have come out. But what about the water I boiled it with? Do I have to throw that out too? Or is it safe to consume the water I boiled with?

I noticed a "Refrigerate after opening" on the pickle jar. Is that really necessary? I dislike refrigeration since I do not like eating food cold or have the patient to warm up stuff. Especially for something like a (few) pickles. How long would the pickles last if I do not refrigerate it?

I was reading on how enzymes can remove vitamins and other nutrients in vegetables and fruits. I was wondering if preserved food contains any significant level of enzymes or have they been destroyed during the manufacturing process?

I miss kebab. I was wondering if making kebab over the electric stove is possible. If so, what should I be looking for?

I do not like my soup all watery. How do I thicken it? Before someone suggests me to use less water, that is not what I meant. What I mean is how do I make it like have a slow flow/drip/stir effect.

Is it a good to get a carbon steel fry pan with non-stick coating? I am concerned about the non-stick coating getting into my food over time and use. It is almost impossible to find a carbon steel fry pan that is not coated in non-stick coating. I hear that the non-stick coating is not meant...