Hold on, you say overcrowding the pan works fine? What kind of meals are you making where that doesn't lead to steaming instead of browning? For example, if I try that with chicken breasts, they just sweat and never get crispy. How do you handle the moisture or do you just not care about that texture? I'm curious because my quick weeknight dinners always suffer when I rush and overcrowd.

I spent a week in Positano last summer and totally get where john650 is coming from. Sometimes that crowded energy with great food and music IS the whole point.

I used to push through it too until my shoulder popped.

The ads don't bother me much.