And here’s the problem with Wikipedia - while technically darker roasted coffee doesn’t have more caffeine by volume than lighter roasts…technically the way coffee is brewed properly is by weight, and darker grounds are often used for things like espresso, which requires a much finer grind. So the same volume of dark grounds will technically have more coffee grounds than a lighter roast used for drip or pour-over.

Lots of detail is obfuscated when things are summarized. Sometimes those details matter.

Also, it seems a lot if this doesn’t address the facetious or hyperbolic angle of these statements (though several do).

Again, sometimes this change in level (or direction) of focus fundamentally changes what something means.

I was interested in the source for 38 here:

Using mild soap on well-seasoned cast-iron cookware will not damage the seasoning.[37] This is not because modern soaps are gentler than older soaps.[38]

It was just an article that said

Many sources explain that soap is OK because today’s dish soap (like our favorite from Mrs. Meyer’s) is gentler than it used to be. That may be true, but it’s not really the point. Once your pan is well seasoned, a little dish soap isn’t going to make a difference.

Pretty sad excuse for a source. Not even sure what that’s supposed to mean. Why is that not the point?

AFAIK the issue was soap used to contain lye which would destroy the seasoning. That’s a huge difference from modern soap.

I don’t care!!

Irregardless is not a word, and never will be

Yes I’ll die on THAT hill thank you very much.