I was complaining to my neighbor about how my cookies always come out dark on the bottom but raw in the middle. He asked if I ever checked my oven temp with a thermometer. I bought a $8 oven thermometer from my own store and tested it. Set it to 350, thermometer read 400. No wonder my dinners have been looking like campfire leftovers. Anyone else ever cook for years before realizing their oven was lying to them?
I tried to make grilled cheese last week with my new nonstick pan and it stuck like crazy. Cheese got all over and the bread burned in 45 seconds. Pulled out my grandma's old cast iron skillet from the 70s, put some butter in it, and the sandwich came out perfect in 3 minutes. The cast iron just holds heat way better and doesn't warp. Has anyone else ditched their new cookware for an old hand-me-down?
I was ALWAYS team parchment paper because I figured those mats were just a gimmick, but after burning through three rolls in one week making cookies for a school bake sale I gave in and bought a $12 mat set online. First two batches came out perfect, but by the fourth use the edges curled up and the middle got this weird sticky film that wouldn't wash off. Anyone else have mats that just don't hold up past a week?
After 6 years of burning my forearms with oven mitts that never seem to grip right, I finally used a pair of metal tongs to flip my pancakes last Sunday. Night and day difference no more smashed edges or slippery flops. Anybody else switch up their flipping tool and wonder why they waited so long?