No, not that kind of pot. I'm talking cooking pots! All-clad baby, all-clad! And Lodge, oh my I love my lodge! Now I'm cruising e-bay looking for all-clad deals and trying to score a cast-iron dutch oven so I can deep-fry and cook soup and do all kinda cool sh*t. Ellen is kind of amazed, almost a little frightened, that I've suddenly taken this interest in cooking. She doesn't understand that Alton Brown taught me cooking is about gear. And every geek knows that gear is where it's at.
We're noticing that 1) when you use good pots & pans, stuff heats up a lot faster, and cooks a lot easier, than with cheap aluminum stuff, and 2) we're eating better now that we're both cooking.
Also, I made the earth-shaking discovery that if you use the burners that are actually under the vent hood, you don't get anywhere near as much smoke in your living room. Dur...
Cast iron fans: I'm having a problem keeping the bottom of my Lodge seasoned. The heat seems to take the cure off it. After noticing just a teensy bit of surface rust on the bottom, I re-season the outside (inside has a nice solid black cure going right now) using heavier canola oil this morning and ended up with this nifty gloss coat, but I'm worried that the next time I use it the cure'll come off again. Is this normal? Any tips?