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My brother in law told me my pan was the reason everything burned, and he was dead wrong at first
Two years ago my brother in law watched me cook stir fry at his place in Columbus and said my food burned because I was using a thin nonstick pan on high heat. I got annoyed and told him the pan was fine, so he pulled out an infrared thermometer and showed me the surface was hitting 550 degrees while I thought it was around 350. That number stuck with me because I had been blaming my stove for months. I bought a cheap cast iron skillet for $25 and started preheating it on medium for a full 8 minutes before anything touched it. The first two meals still had some scorch marks, but by the third try the onions came out golden instead of black. He was right about the heat, just wrong about the reason, since the real issue was me cranking the dial out of impatience. Anyone else here ever get called out on their technique and actually end up thankful for it?
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