Isn’t pasteurization just heating it up to kill the bacteria? I don’t remember all the details but it’s like not eating raw chicken or something similar.

Normally in tea and stuff, and with cereal

I usually use milk and it’s fine, how does creamer compare?

Yeah, there’s nice coffee and bad coffee but there’s a point where you can spend a seemingly infinite amount of extra effort on coffee for no real gain.

It’s a liquid, it’s not going to lose its crunchyness.

I don’t have a horse in this race but everything is carcinogenic to some degree, burnt toast isn’t going to make any real difference. And why would cast iron have a polymer coating? Unless I’m missing something wasn’t the whole point to avoid that?

Yeah it would be nice to have some interesting things again.