Does anyone know of a large 1 gallon water bottle, that is fully stainless steel, including the lid. I know yeti make the rambler, which is 1 gallon, but has a plastic lid. Klean kanteen make fully stainless ones, including the inside of the lid, but they only have half gallon max. I have that one already but want a bigger bottle. Any suggestions? Thank you

I used to unknowingly use it in my tea a couple of times a day when a brand of whipping cream I used to buy added it, and cellulose gum. I stopped as soon as I noticed and after 2 days I dropped 4lbs with zero other changes in activity or diet, and felt noticeably better overall. My new farm brand has one ingredient. Cream. D Dutchman Dairy is all I buy now.

@JohnOK00232716 @CarnivoreCindy I don't have one. I know nothing about it.

Yes, everything is leaving a trace. A pretty standard concept. So why not minimise it when you can. What is your acceptable limit of aluminium? I'd prefer zero. You are testing yourself to some standard, presumably set by a government. Do you trust the government with your health? I don't. You don't disagree with me that transfer occurs, you are just saying you think the exposure is no problem. Like I said, you do you, but it doesn't change the fact that using foil is putting aluminium in your food. Beyond that the decision is yours as to how much you'll accept.

@JohnOK00232716 @CarnivoreCindy Every contact leaves a trace. A pretty simple concept. Heat, acidity, salt, oxidisation all increase it. Aluminium is neither good nor necessary for human consumption, so any amount is too much. But you do you.

@JaneBlacksmith1 Don't use aluminium anything for cooking. It's terrible for you. Same with nonstick.

@theo042296 I have multiple temp probes. I got a new wireless one for christmas!

@PriceSustain great, i'll give that a try sometime. I think i'll try it on my enamelled cast iron as that's my "less stick" pan.

@CathyUmbeh77724 @FranklyTherese Try bone broth then instead, and try it without the rack so the roast is in the broth. Delicious.

@CathyUmbeh77724 @FranklyTherese Do you use water? If so, try bone broth instead. Chuck tastes spectacular when done in the instant pot with bone broth.

@FranklyTherese it's so easy, chuck a steak on the bbq, or in a cast iron pan, cook it in less than 10 min, throw some butter and maybe thyme and/or garlic on it, eat it. Maybe fry a few eggs in tallow to go with it. A meal done in less than 15 mins.

@8lissFullyAware I have a smoker too, a yoder, but I'm asking about cooking inside because it's minus 30 celsius here today with a foot of snow over everything. And while a smoker can work in these temps, I don't want to go outside in a blizzard just to cook a single steak.

@sunny051488 If you like your webber you should look into a PK Grill 360. Knocks the webber out the park for performance and versatility.

@gotchakahba614 Yep, do that. I guess ribeye just needs to be cooked outside for best taste.

@monsterwhite512 Yep I do all that, basically the exact method you describe. I cook it to 125f which comes out perfectly medium rare at my altitude. If I do a cheap sirloin that way. Great. T bone. Great. Ribeye, it's fine......

@monsterwhite512 That's my normal method, and for every other steak works well. But I think ribeye don't taste good compared to other steaks that way. Whereas ribeye taste great on my charcoal grill.

@PriceSustain Do you use non stick or something else? I don't own a non stick, just cast iron, stainless or enamelled cast iron.

@Vern_76 They have the most even heat, and are easy to clean which makes them my go to for most meals.

@truckerpatty air fryers seem to cook really well, but I don't own one and never will as I refuse to use non stick or appliances with plastic to cook.