Serious EatsReviews of seriouseats.com

Cool and detailed recipes, with a variety of dishes; I use them often. My husband especially loves the meat dishes

I read this article from Serious Eats called "After Testing 12 Olive Oil Pourers, We Discovered The Best Are Also the Cheapest". Look at these 2 paragraphs: "Coming in a bit cheaper than the cork pourers, these pourers have ribbed plastic stoppers that are designed to fit into any sized bottle lid. Like the cork versions, they pour fast and smooth. My only complaint with them is that the metal pourers pull out of their ribbed plastic sleeves when you try and remove the stoppers from the bottles, requiring you to pry the plastic out with your fingertips. It's a minor hassle for an otherwise great product. The big downside? It pours oil very slowly. About a quarter the rate of a standard pourer which means that if you, like me, cook with olive oil all the time, you may get frustrated at how slowly it drizzles into the pan. On the other hand, it's the ideal pourer for your fanciest olive oil, the oil that you want to apply ever-so-sparingly to a finished dish." In the first paragraph, the writer says it pours fast, and that he has only one complaint. And then in the next paragraph, he says that there is a big downside, and that it pours very slowly. So, does it pour fast or slow? Are you sure you only have one complaint? Or two?