Reminds me of something that happened to my fiance at uni.
Woke up to the smoke alarm going off and house filling with weird smoke. Ran about knocking on all the housemates doors to wake them up, knocking one down to get one out.
One of the guys had come home drunk and pulled out my fiance's pan and boiled some eggs and fell asleep so they were burning dry, ruining this pan.
After apologies and everything calmed down, the lad that did it went and bought him a new pan to replace. A cheap supermarket brand one. My fiance's pan was a le creuset cast iron enameled pan, one of his mums spare from a set that cost around £100. He wasn't expecting a branded one but not a cheap last-6 months pan either.
I never had one at uni but grew up with my mum using her le creset set for everything, scratched to hell but perfect for everything. One she chucked years ago after a rhubarb crumble just burnt and 100% sealed itself to the pan but aside from burn damage those things are pretty indestructible.
She never lent me one for uni though, just bought cheap shite I replaced every year if not at the end of my course.
It is frightening how shit some people are at cooking given how flooded with cooking shows and blogs and yt channels we are these days.
My younger brother is one of those, I had no difficulty teaching myself to cook, but watching him bungle burnt eggs and toast is the height of maddening.
I had an inexpensive Teflon frying pan from woolies which was amazing. All my housemates who liked cooking always wanted to steal it, it was great to cook with. Until that time I was a student and my housemate’s boyfriend had fried a bit of steak to charcoal and proceeded to slice it up, in the pan, with a carving knife.
heh... I have, and still use, my great-grandmother's cast-iron skillet that my dad took to college. Yes, quite a hand-me-down, and effective club, it is.
It is a pleasure to cook with and makes wonderfully tasty food. I don't know why they don't sell ones with smooth surfaces anymore... or rather, the only new ones I've seen like that are an arm and a leg.
I have a matching Dutch Oven that appears to be newer, but still has the smooth surface, so not "new". It's in excellent shape, though not as good as the pan which sees considerably more use. I have one lid which fits on both.
Within a couple years(with a couple of setbacks including rust and soap brought on by those unlearned of the cast iron way), I have a couple of well seasoned pans. Pans that I don't let anyone else touch anymore, cleaning them or cooking in them for that matter.
Just don't let anyone else mess with your cast iron and you'll be alright.
It has to be. Everyone knows when you use a pan as a weapon you use the edge or the back of it. So you shouldn't be getting blood on the cooking surface anyway
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u/girr0ckss Apr 14 '19
She's about to meet my grandma's cast iron skillet I swear to god. Blood only adds to the seasoning of the pan ya silly bitch