Margaret totally nailed it with the lard thing. People back then didn't have the same dish soap we do now, so they had to use lard or oil to keep the seasoning intact. Modern soap is way milder and won't strip a well-seasoned pan unless you're using something like barkeeper's friend on it. I've been washing my cast iron with soap for years and it still cooks eggs like butter.

Yeah, feels like portion sizes shrank while prices doubled everywhere.

Actually the extra fingers thing isn't just about lacking fine tuning. It's a well known artifact of how diffusion models work with hands in general. The models struggle with hands because they're small relative to the image and have a ton of complex joints and overlap. Even with good negative prompts you'll still get weird thumbs or fused fingers sometimes. The real trick is using things like ControlNet or openpose to explicitly map out hand positions. Still not perfect though.

Gotta push back on that a little, ericb66. I've seen a few spots try the full prep list on a flattop and the cleanup ended up a nightmare with all the burnt residue mixing together. Plus you risk getting sugar from the bun crust into your veggies. But hey, your mileage may vary.

Definitely agree with you on that. Watching another place use their flat top different changed how I work too. I started doing the same thing with my flat top at the shop, using it to toast buns and sear off veggies at the same time. It saves so much time and cleanup is way easier than having a separate pan for everything. The trick is getting the temp right so nothing burns, but once you dial it in it's a game changer. I bet that Cleveland joint has a ton of little tricks like that.