Your hands will accumulate a thin layer of oil and dirt over the course of a regular day, which can be transferred to your glasses as you try and clean them. Use soap and warm water to scrub your hands of anything you don't want getting on your glasses or nose pads.
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One-sentence summary -- Wash and dry your hands thoroughly.

Q: You can't use a pen with a plastic tip to make a pipe because plastic melts and releases toxic smoke when it burns. Only use a pen with a metal tip that can be unscrewed to reduce the odds that you unnecessarily expose yourself to dangerous chemicals when you smoke. You can use a pen with a metal tip and a plastic case, but it's better if the case is made out of metal as well. The tip of the pen is the small metal cone that surrounds the point when you're writing.
A: Find a metal pen with a removable cartridge and metal tip.

Article: If the residue goes all the way to the top of the pot, fill the water to about an inch below the top. Stainless steel fondue pots are usually stovetop safe, but check the safety directions before putting it on the stove. Some stainless steel pots have glass or ceramic inserts that cannot be heated on a stove. You'll be pouring the water back into your fondue pot, so make sure the separate pot isn't too big and that you can easily pour from it. The amount of time this takes will depend on the amount of water, the thickness of your pot, and how high you turn up your stove. Keep an eye on your water to make sure it doesn't boil over. Use an oven mitt or pot holder to protect your hands from the hot metal. Pour slowly so you don't splash yourself with the scalding water.
Question: What is a summary of what this article is about?
Fill the fondue pot with water to the level of the residue. Place the pot on the stove if it's stovetop-safe. Pour the water into a separate pot or kettle if it's not stovetop-safe. Heat the water until it starts boiling and remove it from the stove. Pour the hot water into the fondue pot if you heated it separately.

Article: To ensure that the oven is hot enough to bake the carrot cake, set the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and allow it to fully heat. Next, line a 10-inch (25-cm) by 15-inch (38-cm) jelly roll pan with parchment paper. Spray the paper with nonstick cooking spray and lightly flour it before setting it aside. If you don't have parchment paper, you can substitute foil. You can use butter to grease the pan in place of the cooking spray if you prefer. Add 3 large eggs to a large bowl. Use a handheld electric to beat the eggs on high for 3 minutes, or until they are slightly frothy. You can use egg substitute in place of the eggs if you prefer. If you prefer, you can mix the cake batter in a stand mixer. You can also mix the cake batter by hand, but it will require more time and effort. After you've beaten the eggs, add cup (133 g) of sugar. Beat the mixture for another 3 minutes on high, or until it becomes pale and frothy. Once the sugar is mixed into the eggs, add 2 tablespoons (30 ml) of vegetable oil and 1 teaspoon (5 ml) of vanilla extract to the bowl. Mix the ingredients in on medium until they are fully incorporated. You can substitute canola or avocado oil for the vegetable oil if you prefer. Add cup (94 g) of all-purpose flour, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground ginger, teaspoon ( g) of ground nutmeg, 2 teaspoons (5 g) of ground cinnamon, and teaspoon ( g) of ground cloves to a separate large bowl. Whisk the ingredients together until they're fully blended. You can substitute cake flour for the all-purpose flour if you want your cake to have a lighter texture. After you've mixed all the dry ingredients together, gradually add them to the wet ingredients. Mix them in on medium-low until they are just blended. Be careful not to overmix the carrot cake batter. If you do, you may end up with tough, chewy cake. Once the batter is fully mixed, add 2 cups (100 g) of shredded carrots. Use a rubber spatula to gently fold them into the batter until they are fully incorporated.
Question: What is a summary of what this article is about?
Preheat the oven and prepare the pan. Beat the eggs. Stir in the sugar until the mixture is pale and frothy. Mix in the oil and vanilla. Combine the flour, salt, baking powder, and spices. Add the dry ingredients to the wet ingredients. Fold in the carrots.