Why First Now?

See? Perfect bacon. And nothing what so ever stuck on the pan…!

I now have a cast iron pan.

And after using it only three times, I’m thinking of it’s predecessors –

If you, if you could return
Don’t let it burn
Don’t let it fade
I’m sure I’m not being rude
But it’s just your attitude
It’s tearing me apart
It’s ruining every day
For me
I swore I would be true
And fellow, so did you
So why were you holding her hand?
Is that the way we stand?
Were you lying all the time?
Was it just a game to you?
But I’m in so deep
You know I’m such a fool for you
You’ve got me wrapped around your finger
Do you have to let it linger?
Do you have to, do you have to, do have to let it linger?

In other words, I don’t need to occupy myself with the memory of the ever so “nothing will stick to this” surfaces of the previous ones. My first thing on this was a Danish thing called “krebinetter” – basically, breaded minced meat. Prone to stick. And – it just didn’t.

Yes, I conditioned the pan. Even if the paperwork that came with it said that it had been done. I did like this.

And yes, you have to do the cleaning right and do a little bit of maintenance. But I swear, it’s worth it.

Now, I have these larger pans that are wearing out…

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