Another lovely video, I need to see if I can find some lotus root now! Your videos always make me want to meal prep more. I end up using pickled red cabbage a lot, if you want to save washing up even more you can make it in a reusable zip lock bag (salt it in the bag too and then you can squeeze out the water before adding the seasonings, and if you roll it up you can keep most of the cabbage in the seasoning). Cherry tomatoes will also last a surprisingly long time out of the fridge and have a stronger flavour if you do not refrigerate them, but that may depend on your climate. I hope your new pan lasts for many cooking adventures!