I wonder how the built-in Google and Apple IMEs compare.

I think Black English has been a major contributor towards towards mainstreaming “y’all” outside of the South. The rise of black stories being told on television and through film, plus the rise of hip hop/rap as a mainstream genre of music, has helped normalize certain phrases that used to only be associated with either the South or with black vernacular.

I still say “y’all.”

Y’all means all.

To me, the obvious answer is stainless steel. There are cheap ones and expensive ones, and everything in between. The more expensive ones tend to be constructed with more even surfaces, with better heat transfer (things like an aluminum or copper core), and more durable to regular or even careless use. But even the cheap ones are great.

Stainless advantages over traditional Teflon-based nonstick:

• Metal utensils and scrubbers don’t damage it, which means you can use thinner spatulas and scrub more aggressively, or do things like whisk in the pan (helpful for making sauces or gravies)
• No need to worry about maximum temperature (Teflon reacts poorly to high temperatures, degrading quickly and off-gassing fumes that are mildly harmful to humans but deadly toxic for birds)
• Oven-safe (if the handle is oven safe), which is good for certain recipes that are easier to just transfer to the oven (certain sauces or braises)
• Much better thermal conductivity, for faster temperature response to turning the heat up or down.

Stainless advantages over ceramic non-stick:

• Metal utensils and scrubbers OK (ceramic nonstick is more resistant to scratches than traditional nonstick, but the guides still all tell you not to use metal)
• Can withstand higher temperatures (ceramic nonstick isn’t as bad as traditional nonstick at high temperatures, but it still loses nonstick properties under high heat, over time).
• More likely to be oven-safe (some ceramic nonstick is oven safe, but you’d have to look and check, and still be mindful of temperature limits)
• Better thermal conductivity

Stainless advantages over cast iron:

• Better thermal conductivity (cast iron actually sucks at this but nobody seems to acknowledge it)
• Easier care, no need to season
• Can handle acids no problem, so things like slow cooking a tomato sauce or deglazing with wine/vinegar/juice are possible without weird dark discoloration in your food.
• Much lighter in weight, so much easier to use when transferring or pouring food, washing the pan, etc.

Stainless advantages over carbon steel (including carbon steel woks):

• Easier care, no need to season
• Can handle acids

Don’t get me wrong: I literally own every single type of cookware listed here, and I cook on all of them for different purposes. But the stainless is my workhorse, the default I use on weeknights, because it’s easy and mindless and I literally can’t mess it up.

EDIT: Wow, can’t believe I forgot to actually list the disadvantages of stainless. Main disadvantages:

• Not non-stick. When things stick, it can be a huge pain in the ass, ranging from making your food ugly to actually ruining a dish (for example, if the sticking causes you to destroy the structural integrity of the thing you’re cooking, or the the stuck food starts scorching and adding bitter burnt flavors to your food).
• A little bit more effort to clean in typical situations, and a lot more effort to clean when there’s food residue stuck to the pan.

The weasel word in all this is “overweight (but not obese)”.

I think that’s the whole point of the article. Lots of doctors seem to assume that all-cause mortality is correlated with BMI in a straight line, but this article argues that it’s actually U-shaped with the minimum in the “overweight” range. It’s arguing that these specific people in that overweight but not obese category are getting bad medical advice and treatment because of assumptions derived from observations of the group of people who are overweight or obese.

My favorite example, in Chinese-speaking families, is just how common it was for people to say “open”/“close” the lights, instead of turning on/off the lights.

Also, in Chinese, “no” is not a complete sentence in answering a yes/no question, so the way one generally says no is to just repeat the verb in the negative: “Are you going to the store?” is answered with “Not going.” So sometimes native Chinese speakers repeat the verb when speaking in English, too.

And my personal favorite example, is how the phrase “long time no see” entered the English lexicon: the two leading theories are that it either came from Native American or Chinese speakers. I wouldn’t take sides on that debate, but will note that it pretty directly fits a direct translation of the Chinese phrase.