S/O Proud kitchen moments -- Kitchen disasters

[JadeAngel]

AustenFan's story reminded me of a science class in middle school where we made peanut brittle (not sure if there was any science involved but it was delicious!)

We were heating pans of boiling sugar over the bunsen burners to make the brittle and my friend C decided to check if the sugar was boiling by sticking her finger into the liquid in the pan (It was)

She was neither the first, nor the last student to make a visit to the sickbay that day... 

[Shalamar]

While making dinner the other night, I took the frying pan I'd been using for hashbrowns, transferred its contents to a serving bowl, and set the hot pan down on a fabric pot rest for a moment.  I then put the pan back on the burner to cook some mushrooms without noticing that the pot rest was stuck to the bottom of the pan – until, that is, I saw smoke coming off the burner.  I grabbed the pan and unthinkingly flipped it upside down to remove the pot rest, forgetting that I’d poured some oil in the pan, which then ended up on the floor.  As is so often the case, despite my best efforts to clean up the floor, it was still slippery.  I found that out the hard way when I was walking towards the oven, slipped, and fell heavily on my butt. 

At least dinner was good after all that.

[Amara]

Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

[mmswm]

Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

I have no idea what to say.

[Diane AKA Traska]

Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

I have no idea what to say.

For starters:  "DUH!"

EvilTraska:  "Hey, dude, you got two tens for a five?"  Repeat until rich.

[Elfmama]

Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

I have no idea what to say.

How about "Why would you heat up the OVEN to make waffles?"

[MrTango]

Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

I have no idea what to say.

How about "Why would you heat up the OVEN to make waffles?"

Depending on how many people I was serving, I might use the oven to keep them warm.

ETA: "them" being the waffles, not the people...   

[jedikaiti]

Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

I have no idea what to say.

How about "Why would you heat up the OVEN to make waffles?"

Leggo my Eggo?

They may have been Pre-made heat-n-serve waffles, and either there wasn't a toaster/countertop oven available, or they were making a whole bunch. My guess anyway.

[jpcher]

Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

I have no idea what to say.

How about "Why would you heat up the OVEN to make waffles?"

To keep the done waffles warm while you're cooking more?

[Elfmama]

Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

I have no idea what to say.

How about "Why would you heat up the OVEN to make waffles?"

To keep the done waffles warm while you're cooking more?

Maybe.  Never did it that way, since the wafflehounds fuss if I don't put them straight onto a plate for immediate consumption.

[Rohanna]

We use the oven for "warming" when we're making up a big batch of pancakes for holidays- that way I/my husband can sit and eat with the family instead of being a short-order cook

[AustenFan]

Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

I have no idea what to say.

How about "Why would you heat up the OVEN to make waffles?"

Leggo my Eggo?

They may have been Pre-made heat-n-serve waffles, and either there wasn't a toaster/countertop oven available, or they were making a whole bunch. My guess anyway.

I amow craving the pre-made Belgium waffles from Costco, have none in the house and now am going to be making a trip to Costco later. Waffles and turkey bacon for dinner in the Austen house tonight!! Thanks, jedikati. 

[Carotte]

I had a disaster in the making, home-made tomato sauce that I'm supposed to baby-sit (it's my SO's sauce) was starting to scorch on the bottom.
Since he doesn't need to know I almost ruined this batch* I put it away, am cleaning the saucepan from all evidence and will put it back in the clean 'original' saucepan later.

*Since I ruined the previous one, even if I think we share the blame on this one he still think it's my fault.

[Amara]

Pulling this up because I need some help. Last night I made scallops (Alton Brown's recipe), and then in the same pan I  cooked a chicken breast in the same butter/olive oil combination. They were delicious but unfortunately I must have had the heat on a bit too high because I ended up with blackened stuff in the bottom of the pan.

The pan, alas, is a Le Crueset skillet. I went online to see what others had done and among the suggestions was one to use dishwasher detergent and hot water and let it soak. I did, but I had the brilliant ( ) idea of putting it on the stove on a low setting to keep the water hot. Well, the water ended up boiling away and I was left with a layer of white. I soaked it in more water, then rinsed it out under hot running water. It all came away, both the black and the white bits, but now I see that my lovely black interior has a big section of gray. Dark gray, but still. What can I do? Does the cleaner that Le Crueset sells help with this? Do you have any other ideas?

And yes, I plan to use a lower heat next time.

[ladyknight1]

The interior is cast iron, correct? You need to season it just like any cast iron pan. Take vegetable oil or shortening, use a wad of paper towels to rub it on, then put it in the oven on 350 degrees F for 10-15 minutes. Repeat as necessary until you have a glossy black surface.