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My attempt at a 'one pot wonder' turned into a two pot disaster
I tried to make a cheap chicken and rice dish in my old Dutch oven, thinking I could cook it all together. The rice on the bottom burned to a black crust while the chicken on top was still raw. I had to scrape the whole mess into a regular pot to finish cooking, which took another 40 minutes. I learned that not all recipes work in every pot, especially if it's a thick one on an electric stove. Has anyone else had a simple meal go totally wrong because of the cookware?
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grace_knight701mo agoMost Upvoted
Totally feel this. I once tried to make soup in a cheap thin pot and it scorched in like five minutes flat. Some pots just have their own weird rules.
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price.tara1mo agoMost Upvoted
Watched my neighbor try to use her fancy new copper pan like her old one and nearly set off the smoke alarm. It's wild how you have to relearn cooking for each piece, like @susana66 said. I've got this one weird little saucepan that only works if I stir constantly, otherwise it burns everything. Makes you wonder what kind of science experiment happened at the factory when they made it.
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susana661mo ago
My grandma's old cast iron skillet taught me this lesson the hard way. It holds heat so well that anything delicate like fish or eggs just sticks and burns if you don't preheat it for exactly ten minutes on low. Modern thin pans are the opposite, they lose heat the second you add food. You really have to learn each piece of metal in your kitchen like it's a different animal.
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