— Mitch Miglis

So, yes, there is, um, a, a fair amount of literature out there, and, and it's been a long time, I'll say since I've looked at some of the summaries of the source research, but there's a lot of literature out there that, you know, does point to some of the harmful, you know, chemical components that are produced at high heat. And, you know, thi this would be, uh, created in settings where you, you're using dry heat cooking methods. So it could be sauteing, you know, or wok cooking, which are pretty similar and grilling, you know, as well as, you know, other, uh, high temperature dry heat cooking methods. And does the short duration of the wok cookery lower this risk? I don't know that it does. I've never read that the short duration, uh, of a particular cookie method or application of a cookie method would lower the risk, uh, per se. Um, however, it, it certainly would be related to the amount of these compounds that are produced. And, you know, more obviously, if there's char that's developed on your food, then that has, uh, apparently a stronger correlation with, you know, these components of concern. And do I enjoy walk cooking myself? Yes, every once in a while I do. Um, we've got a wok, uh, we also have saute pans. And so, you know, we, we go down both of these avenues in terms of, uh, those methods of dry heat cookery.