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Best Stainless Steel Skillet For 2022

2023-04-15T07:02:03Z

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id="article-body" class="row" section="article-body" data-component="trackCWV"> There are a whole lot of proficient pans out there. It took some real splitting of hairs to find the best stainless steel skillets in 2022. David Watsky/CNET When testing to find the best skillet in 2022, there's no shortage of pans to choose from. For me, it boiled down to the nuances: a handle angle here or a slight delta in temperature there. with a tight-fitting lid ticked the most boxes for me, earning the top spot on this list. While $100 might seem like a splurge, spending a little more on a workhorse pan you love, and one that will last as long as an All-Clad, is well worth it. In truth, most of the pans did well in the tests I put them through. The good news there is that you won't have to spend $250 on a high-end French skillet to rival the results of top restaurants. So how do you find the best frying pan to hang on the rack? And what should you look for? Not all skillets are created equally and that's mostly due to material composition and construction. To find the best stainless steel skillets for any budget, I put 10 to the test; cooking, browning and temperature-taking to see which frying pans cooked the fastest and most evenly without warping from heat or cramping my hand. These are the best stainless steel skillets for every budget in 2022. All-Clad The All-Clad D3 ticks a whole lot of boxes on my great skillet checklist. It heated up as fast as any other skillet and had remarkably even heat distribution with variances of less than 15 degrees. It's fully clad, as the brand name suggests, and is the only pan I tested that includes a lid. At just under 3 pounds, the All-Clad D3 is about average in terms of weight but it's significantly lighter than some of the others I tested. It's one of those pans you'll never dread using or second-guess grabbing, like you might with heavy cast iron. If I had to lodge a complaint about this pan, besides the price, it would be the handle. It wasn't uncomfortable by any means, but it also wasn't my favorite. Some of the more rounded handles, like the ones attached to the Misen, Tuxton Home and Calphalon pans, felt a little softer in my grip. There are other skillets in this price range that performed similarly, but since the All-Clad comes with a tight-fitting lid -- something I use often -- that was enough to nudge it over the top. Not to mention, I've used All-Clad pans for years and with much regularity, and can report that they hold up well over time. Misen If you're willing to spend a little but not a lot, I'd recommend Misen's 5-ply skillet, which clocks in at a reasonable $75. The Misen did well in all the tests I ran including heat distribution, where it saw temperature variances of only 12 degrees (some pans varied more than 25 degrees from spot to spot). The Misen also has a comfortable rounded handle and gently sloping sides which make it easy to slide food out of the pan and onto a plate or serving platter. It's oven-safe up to 500 degrees F. The stainless surface released food like skin-on chicken and burger patties fairly effortlessly. One drawback is that this pan did collect more pronounced oil splatter stains around the sides, meaning it might be a tougher pan to keep spotless over time. Calphalon Calphalon is another stalwart cookware producer, and the brand's budget-friendly 10-inch skillet proved more than capable, especially for the price. The 10-inch pan heated evenly and had temperature variations of only 12 degrees at any given time, which was better than some of its far pricier competition. I was afraid the partial cladding would result in uneven cooking but I didn't notice any signs of that in the many tests I ran on the Calphalon. This pan is sharp-looking and also sports a comfortable stay-cool handle, perhaps my favorite of the entire test group. It has an average weight for a 10-inch frying pan (3 pounds) and is oven-safe up to 450 degrees F. One thing to note about the Calphalon is the nearly vertical sides where other pans have more of a gentle slope. The straight sides, not unlike a sauté pan, make it easier to keep wet or saucy contents inside the pan but a bit more difficult to slide food out and onto a platter. Other 10-inch skillets I tested that didn't make the cut : It came down to a photo finish for best budget skillet between the Calphalon and this Tramontina pan. The Calphalon edged out Tramontina's capable 10-inch skillet, which costs about $50, with a bit more even heat distribution in the tests I ran. : Material's $105 10-inch sauté pan is a great option if you're looking for a more robust (read, heavier) pan with a lid. It's technically a sauté pan and not a skillet since it has straight sides, but it performed well across the board. : cooks ([https://trendcooks.weebly.com/news/pumpkin-spice-latte https://trendcooks.weebly.com/]) This legacy French producer makes an excellent 11-inch skillet, but it might be better suited for a professional kitchen. It's heavier than most and cost a whopping $158. That all makes it hard to recommend for a casual home cook. : This Belgian-made 7-ply skillet was the heaviest of all the pans I tested, despite being just 9 inches across. The 4-pound frying pan heated evenly and seared food well, but that weight coupled with a bloated $230 price tag means it's probably not a great pick for most home cooks. : This 5-ply American-made skillet performed about as well as any other, but at $139, there are other pans that'll give you a better bang for your buck. : I don't have much bad to say about this budget-friendly skillet, but it was a little harder to clean than some of the others. The Tuxton home 3-ply pan can be had for under $40 and will definitely get the job done. : This All-Clad skillet has a light graphite core, so it might be a good pick for someone who struggles to wield a standard frying pan. That said, it's not cheap ($170 for a 10-inch) and it heated much more unevenly than its aluminum-core counterparts. The skinny on stainless steel skillets As much as we all love for searing steaks and for bailing us out of sticky situations -- omelets, pancakes -- there isn't a more versatile piece of stovetop cookware than the stainless steel skillet. A good stainless steel frying pan can do just about any sizzle or sauté job you ask of it. Poke your head into any top restaurant kitchen and you're bound to see the flash of stainless steel before anything else. The beauty of well-made stainless cookware is that it's relatively light and durable, and it's easy to control the heat, from a low simmering sauce to a seared steak or a piece of bone-in chicken. If you find one or two you really love and learn to use them, it'll mean more consistency and better overall results whenever you find yourself working through a recipe. A good stainless steel skillet is about as trusty and versatile as kitchen sidekicks get. David Watsky/CNET Most stainless steel frying pans are made by sandwiching a highly conductive metal such as aluminum or copper in between layers of stainless steel. The middle layer or layers helps the pan heat faster and retain that heat while the more durable stainless steel shell can take a beating from the heat below and cooking utensils above. Stainless steel is also a clean and non-corrosive metal so it'll last longer than those inner layers would and it won't leech unwanted flavors onto food. Stainless steel is easy to care for, although it's very much not nonstick, so there will occasionally be left-on food that requires some elbow grease to remove. Do you need fully clad cookware? While just about any skillet you find online or in the store will have the above breakdown -- two layers of steel surrounding a conductive metal -- not all of them are fully clad. Fully clad pans have all three layers (sometimes more) of metal running to the top of the sides and not just around the bottom or base. This generally means faster and more even heat distribution throughout the entire pan. Fully clad has become a standard for professional chefs but an amateur or even novice home cook may not be able to notice the difference. Pictured left is All-Clad's fully-clad 3-ply cookware. On the right is a 5-ply construction with an extra layer both of aluminum and stainless steel. All-Clad 3-ply, 5-ply or 7-ply: Are more layers better? The amount of layers of steel and aluminum also varies from pan to pan. The better producers, including All-Clad and Made In, can make cookware with as many as five or even seven layers. The claim is that more layers of conductive material means more even heat conduction and distribution. In truth, the difference in performance results is likely to be negligible and even unnoticeable to the majority of home cooks, myself included. I'd contend it's probably not worth the extra cost to go beyond 5-ply which, incidentally, also makes for slower heating and a heavier pan. Speaking of which… Frying pan weight is critical One of the biggest differences between the pans I tested was the weight. The 7-ply Demeyere was the heaviest at nearly 4 pounds while most 3- and 5-ply skillets were closer to 3 pounds. You'd be surprised how much of a difference that extra pound makes, especially when you're trying to fling food around with one hand. The benefit of a thick, heavy 7-ply pan is that it should heat slightly more evenly and will almost certainly take longer to bend or warp. That said, a quality 3- or 5-ply pan should still last many years if you care for it properly. There are also lighter options, including an All-Clad line with graphite core that weighs even less than aluminum or copper core cookware. If you're especially hard on your frying pans (and have a strong forearm), you might want a heavier pan like a Demeyere or De Buyer, but I'd say most home chefs should shoot for a 3-pounder when selecting a 10-inch skillet. Finding the right size and weight are critical, especially if you're springing for one good stainless steel skillet. Choose one that's too small or too heavy and you'll find excuses not to use it. David Watsky/CNET What size skillet should you get? This all depends on how many people you're generally cooking for. If it's not often more than three or four people, a 10- to 11-inch skillet is probably right in the sweet spot. It will be light enough to handle with ease and still large enough to fit three chicken breasts. Most producers make 12-inch skillets too, which may be a better fit for the serial dinner party host or for someone with a large family or crew to [https://trendcooks.weebly.com/news/bolognese-sauce cook trends] for. How we test stainless steel skillets I hauled in 10 stainless steel skillets. For consistency, I tried to test 10-inch skillets or pans as close to 10 inches as the producer offered. Sometimes that meant 9.5 inches, but with other cookware brands, it was as big as 11 inches. Note the dramatic difference in handle angles on these two skillets. I prefer the All-Clad's (bottom) which is raised further from the heat source than the De Buyer handle (top) and so is less likely to burn your hand. David Watsky/CNET There are several factors to consider when evaluating skillets. Many things, like handle shape, angle and design, weight and size are subjective and will be something you'll have to decide on for yourself. For the objective, more scientific performance metrics, there are two main considerations: How fast a pan conducts heat, and how evenly it spreads that heat across the surface area. While speed is always nice, a skillet that distributes heat evenly is the single most important thing for an average home cook. To test for even cooking, I ran several tests on each skillet. Follow a trail of (evenly toasted) bread crumbs The first test was to brown a single layer of finely crushed panko bread crumbs on medium heat to see how evenly each pan toasted them. Bread crumbs become visibly browned so it wasn't hard to detect spots that heated up more quickly or slowly than the rest of the pan. Hot spots and cold spots can be managed but, in general, you want a pan that has as few as possible so whatever you're cooking -- fish, chicken, vegetables, eggs -- all cook at the same rate. Toasting breadcrumbs is an easy way to tell how evenly a pan distributes heat. David Watsky/CNET I also used an infrared thermometer to test for even heat distribution. In this test, I heated each pan on medium for five minutes. At the 5-minute mark, I took five surface readings with the thermometer from six inches away, including the very center of the pan and one reading on each of the pan's four sides. The reading in the center was uniformly higher than the sides since it was being pummeled more directly with heat, but the closer all five readings were together, the more even the pan's heat distribution. An infrared thermometer helped in detecting any hot or cold spots on each pan. David Watsky/CNET None of the pans bombed either of the tests for even cooking although some recorded differences from spot to spot as high as 25 degrees F. The All-Clad D3 did exceptionally well with temperature variances never exceeding 10 degrees F. The Calphalon skillet and Misen frying pan also performed at a high level with the widest deltas still under 15 degrees F. Conduction speed To test how quickly a pan conducted heat, I timed how long it took each skillet to boil one cup of room temperature water on medium heat. I used the same burner for each test and made sure the water started at the same temp. All the pans performed well with no one single pan lagging too far behind. Unsurprisingly, the thicker, heavier frying pans including the De Buyer and Demeyere took a bit longer than the others. The Calphalon and All-Clad D3 were the fastest at just over 4 minutes. To test how conductive each pan was when cooling, I then turned off the heat and waited two minutes for the pans to cool. I took the temperature again in the same spots after those two minutes to see how fast they cooled. The faster a pan can get rid of its heat the better. When you're finished cooking and you want the heat off, it's best for the pan to react as quickly as possible so as not to overcook a protein or break a delicate sauce. Enough with the science, what about cooking? The final test was to cook with each pan (groundbreaking, I know). First, I pan-seared a skin-on chicken thigh in each pan. I waited until the pan came to medium heat (about 3 minutes) and added a teaspoon of olive oil. I cooked the chicken for 5 minutes on each side to see how well the skin browned. In truth, all the skillets performed well in this test, but the All-Clad and Misen produced the most color after cooking the thighs. All-Clad's D3 skillet passed every test with flying colors. David Watsky/CNET I also seared a 4-ounce burger patty on each skillet using roughly the same method, heat and cooking time as above. None of the pans botched the test but, again, the Misen, Calphalon and All-Clad D3 imparted the best searing. I imagine the thicker De Buyer and Demeyere pans may have matched those results had they been given more time to heat up. But, hey, who has time for that? More delicious kitchen advice

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2023-04-15T07:01:52Z

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2022-11-19T05:12:06Z

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Writer Drew Magary At Peace Never Knowing Why His Brain Exploded

2022-11-18T00:20:08Z

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id="article-body" class="row" section="article-body" data-component="trackCWV"> Drew Magary may never know what caused his traumatic brain injury -- and he's OK with that. The author and popular writer for says he's happily living his life as "slightly damaged goods." In December 2018, Magary, [https://trendcooks.weebly.com/ weebly.com] then 42 and a writer for , collapsed in a hallway at a New York karaoke bar after hosting the site's annual tongue-in-cheek awards ceremony. He'd suffered a brain hemorrhage, then fallen and fractured his skull on a bare concrete floor. In his words, his brain "exploded." In a painfully ironic twist, Magary had just finished singing a karaoke version of Tom Petty's "You Got Lucky." Click for more from CNET's ongoing series Mysteries of the Brain. Despite his horrific fall, Magary indeed got lucky. As he details in his moving and often humorous memoir, , published in 2021, his Deadspin co-workers moved quickly and saved his life. About 69 million people worldwide suffer a traumatic brain injury every year. Yet TBIs still aren't as well-known as strokes or other disabling events, leading some experts to CNET's ongoing series seeks to bring TBIs, and other brain afflictions, to light. There's no one single cause of TBIs -- car crashes, falls, skiing accidents and more can cause a head injury that may or may not instantly reveal itself. In January, Full House star Bob Saget was found dead in a Florida hotel room, with the cause of death eventually determined to be . Four hours to live Drew Magary survived a traumatic brain injury in 2018 and has accepted he may never know exactly what caused it. Penguin/Harmony Books Although Magary was alone in a dim hallway when he fell, his Deadspin co-worker Jorge Corona somehow sensed a "thud" and looked back to see Magary on the floor. Editor-in-chief Megan Greenwell argued vehemently with responding EMTs who thought Magary was drunk. She also pushed for the hospital to do a CT scan when doctors were trying to send Magary home. Lucky for him she did. "The first CT scan showed two dark spots on my brain: blood seeping through the cracks in my skull and flooding my brainpan," Magary writes in The Night the Lights Went Out. "I had suffered a subdural hematoma: a brain hemorrhage that was growing and closing in to kill me." Magary's a pro at hyperbole in his columns, splashing them with ALL CAPS wording and poking fun at himself as often as he does his beloved Minnesota Vikings. But he's not exaggerating here. Dr. John Caridi, the trauma surgeon who operated on Magary, told him later: "If you're not taken to surgery within four hours of that hematoma, then you have no chances of living." Forever a mystery Magary himself doesn't remember anything from the fall. He woke up two weeks later in a hospital bed, where he'd been in a medically induced coma. So he relied on his journalistic skills and interviewed the friends who witnessed the event. Some of their memories hint that there may have been something already stirring in Magary's brain that caused the hemorrhage. Greenwell recalls Magary asking for Advil before the show. Colleague Victor Jeffreys says Magary was lying down on a couch, quieter than his usual self. But others say Magary was "absolutely" himself, and "in high energy." The accident's cause remains a chicken-or-egg mystery. Did a sudden brain hemorrhage cause his fall, or did falling cause the hemorrhage? Or did something criminal occur in 10 seconds or less, seen by no one? Magary's friends say they tried to shower him with the food he requested, but he could seldom eat it. He's shown here in the hospital in December 2018. Drew Magary "The idea of an assault is not inconceivable because it did kind of look like somebody hit you really hard in the back of the head with something," Caridi told Magary for the book. "Every fiber of my being believes that this was not spontaneous. Something happened." An explanation is complicated because Magary suffered injuries to both the front and back of his head. "The reigning theory at the time was that the hallway was so narrow that you had hit your head on the wall on the way down while falling, then hit your head again on the floor," said internist Dr. David Heller, Megan Greenwell's husband, who helped rush Magary to the hospital. Some thought Magary had an undiscovered condition, such as a brain tumor, that caused him to fall, but surgery didn't find anything. He had no history of fainting. If he had been attacked, the culprit would've had to be "the fastest assailant in the world, or merely the luckiest," he writes. "It's a case where every possible explanation is somehow equally unlikely, and yet one must be true," Magary told me. His book examines the various possibilities, but in the end, he admits a cause might never be known. "It really doesn't matter to me, because it won't undo what happened, nor will knowing prevent it from happening again," he told me. "I've frankly moved on entirely from the accident and am happily living my life as slightly damaged goods. I don't think about the accident much anymore, which I think is the healthier way to go. If I thought about it constantly, where would that get me? I wouldn't be living amicably with the mind and body I currently have." Road to recovery Magary knows he's living the title of that Tom Petty song he sang before collapsing -- he did get lucky. But the road to where he is now, in 2022, wasn't as simple as a song lyric. . TBIs can cause a wide range of symptoms, , including seizures, loss of memory, depression and cognitive problems. Magary experienced most if not all of these. "Everyone was so, so nice. Real 'restore your faith in humanity' shit. I'll never stop being grateful for that." Drew Magary He lost 30 pounds in the hospital and remembers imagining all sorts of things that weren't true. He thought the hospital was on rails, like a train, constantly shuttling between New York, Boston and Los Angeles. He believed a celebrity chef had been murdered at the karaoke bar and that he was a suspect. He thought hospital staff believed he was a Mexican special-forces officer. Two days after waking from his two-week coma, he tweeted that he'd passed out while drunk and choked on his own blood, none of which was true. Magary's wife then tweeted out a correction, and took away his cellphone. Magary doesn't shy away from the raw parts of life with a traumatic brain injury in his book The Night the Lights Went Out. He discusses his decision to give up alcohol, and to seek therapy for the anger he experienced during his recovery. Penguin/Harmony Books Magary is now thankful for what his family and friends did for him -- his book is a tribute to having a close circle of friends and a loving family who will first save your life, then guide you through the abyss of near-death. But with a blunt honesty that's familiar to fans of his writing, he doesn't sugarcoat his own attitude. After waking from the coma, Magary was no Mister Rogers. He was angry, loud and in pain, and he argued with medical staff and others, especially when they insisted he try to remain upright, which was agony for him. "My lack of gratitude was its own exhausting mystery," he writes. "Whatever darkness had enveloped me the night of my hemorrhage was still there, poisoning my soul." Other mysteries unfolded. Magary donned a pair of headphones and claimed they were broken, not realizing yet that the injury had made him deaf in one ear. He suffered nausea and vertigo, and was comfortable only when lying flat, though doctors told him he needed to sit upright. After two weeks in and out of the coma, and three more weeks in physical therapy, Magary was able to return to his Maryland home, where he lives with his wife and three children, now 10 to 16. His dog, Carter, shook with happiness and nestled into his lap. But there was no immediate happy ending. At just 42, Magary temporarily had to use a walker to get around, and had to shower while sitting on a stool. Ten minutes with friends exhausted him. He was freezing all the time. He'd damaged his vision, and did exercises to teach his brain to work around the damaged areas. Dealing with deafness and more Most of all, he could no longer hear out of his right ear. The fracture had torn through his inner ear, and the damage was too extensive to heal. To add to the misery, his left ear was also damaged. The limited hearing that remained was easily fatigued, and sounds came across as much too loud. Doctors fitted him with hearing aids (at over $2,000 per ear). Magary's other senses were affected as well. It was now spring in the Washington, DC, area, and he discovered he couldn't smell the cherry blossoms and other flowers. The loss of smell, , meant Magary, an avid cook trends ([https://trendcooks.weebly.com/ Tại đây]) and "smoke boy" (smoked-meat aficionado) who won an episode of the cooking game show Chopped in 2015, could no longer taste things properly. Ice cream tasted like thickened water. "Left on my own, I'd be in danger of unwittingly eating leftover taco meat infested with botfly eggs," he jokes in his book, remembering once eating spoiled feta cheese and not realizing it until his wife was horrified by its smell. The damage from his brain injury wasn't all physical. Magary became unreasonably angry with his family. He quotes an unnerving statistic: According to the National Institutes of Health, half of all survivors of traumatic brain injury experience mood swings and clinical depression, often for life. "The brain itself is a wild and uncertain beast," he writes. "They will never finish learning about the brain, just as we, as a species, will never have outer space fully mapped out and explored." Seeking solutions Magary knew he needed help. For the first time in his life, he sought therapy to deal with anger issues. It helped him become calmer and more tolerant, he writes, and he learned to "get over my own thoughts." He also gave up alcohol. "I got mixed messages from doctors on booze, so quitting was ultimately my decision, and I don't regret it for a second," Magary told me. Additional help came in the form of a cochlear implant. Doctors attached a surgical device to his cochlear nerve that takes vibrations that reach the ear and interprets them as sound. In short, the implant does what his injured inner ear can no longer handle. Magary got lucky again, twice: The FDA approved the implant for single-sided deafness just two weeks before his scheduled surgery, and his insurance agreed to pay for it. More on traumatic brain injuries The cochlear implant worked. It even survived when Magary accidentally dropped its sound processor, called the Rondo, into the toilet. (He got a new Rondo.) Magary's sense of taste even slowly began to return. In excitement, he sampled nearly everything in his kitchen, from sugar to fish sauce, only getting some of the flavors. (Unfortunately, the overly salty fish sauce was one of them.) Magary today Magary's accident was more than three years ago now, and he looks back with some hard-earned perspective. "I think, and my wife might disagree, that the biggest difference in me now is that I'm far more mellow," he told me. "Sometimes that drifts over into being antisocial, but in general I'm much more chill than I was before I got hurt, and especially before I went into therapy AFTER I got hurt." Magary, seen here in the hospital, says he'll forever be grateful for the readers who reached out to him when news of his accident spread. He heard from many people whose lives also had been touched by traumatic brain injuries, and learned what a large community he had entered. Drew Magary Even before his accident, Magary was an internet personality, known for his brash takes, self-deprecating humor, and columns sprinkled with hilarious local commercials and poop stories. His 2015 is one of the funniest things I've ever read. Readers thought of him as a friend, and when he disappeared from Deadspin after his injury, they worried. "I got so many emails and tweets wishing me well that, to this day, I can barely process it all," he told me. "Everyone was so, so nice. Real 'restore your faith in humanity' shit. I'll never stop being grateful for that." Outside of some familiarity with NFL players suffering concussions, Magary knew nothing about traumatic brain injuries before his own accident. But afterward, those who'd gone through their own experiences reached out. "I think I misunderstood how legion [traumatic brain injuries] are," he said. "Before, I sort of envisioned TBIs as either NFL concussions, or strokes old people get when they're about to die anyway. It's not true. These injuries are much more diverse than that and they afflict a much greater number of people." He notes that the same thing goes for deafness, though such movies as and the Oscar-winning are helping bring some cultural representation. "People should know how widespread these afflictions are, because then they'll be in a much better position to confront them when they get one or a loved one does," Magary said. "There are so many of us. It's all of us." Now, in 2022, Magary is much improved from those dark days of 2018. "My hearing isn't 100%, but it's good enough to keep me comfortable pretty much anywhere," he says. "And if I ever get overwhelmed by noise, I know how to take sound breaks and manage my condition in other ways. My smell is shot. My taste is still damaged, but I've adjusted to it to the degree where I don't sense the loss when I eat anymore." If he could change anything, he'd take his hearing back. "I'm so used to being deaf I don't even think about it anymore, but I wouldn't say no to having two functional ears again," he told me. But just as he can't dwell on what exactly happened in that dark hallway, he can't allow himself to obsess over the physical changes. "In order to recover, I really can't miss what I've lost," he told me. "Otherwise I'd be bereft all day, as I was in the beginning." And he is, after all, still the guy who fought a mirror in a department store and lived to joke about it, who produces a yearly , and who previews each NFL team's season by telling fans . In short: His sly humor and self-deprecating jokes are still intact. And one more thing remains intact, too, he told me. "As for my appearance, I'm handsomer than ever." Get the CNET TVs, Streaming and Audio newsletter Become a home entertainment expert with our handpicked tips, reviews and deals. Delivered Wednesdays.

Sweeter Easter: Rhubarb Vanilla Jam

2022-10-15T22:52:14Z

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利用者:LorenzoHigh456

2022-10-15T22:52:10Z

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