In one sentence, describe what the following article is about: You'll want to have enough water to fully submerge your sweatpants. You'll also want your pot to be large enough that it won't boil over when you put your pants in. When it comes to shrinking clothes in boiling water, the hotter the temperature, the better. The energy in the heat will relieve some of the stress on the threads that make up the fabric, causing them to tighten and constrict. You'll know the water has reached a rolling boil when large bubbles are rising swiftly to the surface and you can stir it without disrupting the boil. Be careful to avoid splashing any boiling water out of the pot or onto your hands. Use a wooden spoon or long metal tongs to make sure the pants are completely submerged. Once you've turned off the burner, you want to leave the sweatpants fully submerged so the fabric can react to the heat of the water. For maximum results, leave the pants in the water for up to 20 minutes. To trap the heat in, consider putting a lid over the pot while your pants soak. You don't want to use your hands to reach in to the pot, as the water will still be fairly hot and you want to avoid burning yourself. You may want to leave the sweatpants in the colander or sink to cool for a few minutes before you pick them up. Using your hands, bunch up the sweatpants and squeeze the fabric tightly. You want to remove as much excess water as possible from the pants before you put them in the dryer or hang them up. Avoid twisting or wringing the pants, as this may cause the fabric to stretch out again. You'll want to look at the pants when they're dry to see how effective the hot water was. If you don't have a dryer handy, use a clothesline. Otherwise, it's a good idea to dry the sweatpants using the hottest setting, as this may provide additional shrinkage.
Summary: Fill a large pot about full with water. Place the pot over high heat and bring the water to a rolling boil. Lower your sweatpants gently into the water and turn off the heat. Leave the sweatpants to soak in the hot water for 5-10 minutes. Pour the contents of the pot into a colander or sink. Squeeze the water out of the sweatpants over the sink. Dry the sweatpants in a dryer or on a clothesline.

You can have multiple subfolders in the folder, but having them all in one place will make it much easier to add the images to your iPhone. Click here for instructions on downloading and installing iTunes. If you haven't connected the iPhone to your computer before, you will need to authorize the computer to use your Apple ID. iTunes will guide you through the process and ask you to log in with your Apple ID and password. You will also be asked to trust the computer on your iPhone's screen. Apply button. Your photos will be synced to your iPhone and can be found in the Photos app.
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One-sentence summary -- Consolidate all of the image you want to transfer into one folder. Connect your iPhone to your computer using the USB cable. Open iTunes. Select your iPhone. Select the Photos option in the left menu after selecting your iPhone. Check the "Sync Photos" box. Select the folder that contains the pictures you want to transfer. Click the .

Problem: Article: The best skillets for cooking a steak on the stove are cast iron skillets, which get very hot, distribute the heat evenly, and create an even crust on the meat. If you don't have a cast iron skillet, use the skillet or pan with the thickest bottom that you have. Olive oil has a low smoke point, and will smoke very quickly and taste somewhat bitter. You want an oil that will get hotter without smoking too much. Grapeseed, gram, or canola are all ideal. Some people like to add a little butter to the skillet as well, for an added nutty flavor. You can add it at the beginning, or wait until you flip the steak. Don't crowd the skillet with too many steaks, or the temperature will lower in the pan and the steaks will cook unevenly. Steaks don't take long to cook, so take your time and do them one at a time. When the skillet it hot, lay in the seasoned steak, dropping it into the skillet away from you to avoid splatter. If the skillet isn't hot and the meat doesn't sizzle, take the meat out and wait. Putting a piece of steak into a cold pan will make a tough steak. Put the meat in the skillet and leave it alone for about five minutes. Let it caramelize on that side. You don't need to prod at it, check on it, or do anything. Just let the meat cook. Don't push on the steak or press it into the skillet. There's no need to do this. Cook thinner steaks for no more than four minutes and thicker steaks for up to six, depending on how done you like your steak. Flip the steak to the other side when it's ready. If you have them, tongs are great for cooking a steak, because you don't have to pierce the meat. Forks are also fine, though some people prefer not to pierce the meat before slicing it. It's not a huge deal, either way, and some people swear by either method. If you like a steak on the rare side, it should be done with a few minutes on each side, and 10-15 minutes of resting while covered. But if your steaks are very thick, or you like them a little more done, the best way to cook them is by finishing them in the oven. Spoon extra butter over the steak and plate in the center of the oven at 275 degrees F. Finish it for 5-10 minutes, until the temperature shows where you want it on the thermometer, or it feels the firmness you're looking for.
Summary:
Use a cast iron skillet over medium-high heat. Use a high-heat oil to coat the skillet. Cook one steak at a time. Cook 4-6 minutes on each side. Flip the steak with tongs or a fork. Lower the heat and finish the steak, if necessary.