Tip: Don’t leave a dry pan heating while you mes in place.

Last night I was making Chicken With Garlic and Shallots, which starts by sauteing the chicken in 2 table spoons of water. I wanted to add the chicken and oil to a hot pan so I put the pan on the stove, on high. Then I decided to peal the shallots. I dropped the small amount of oil in before putting in the chicken and it burst into flame.

Grabbed it and took it outside to let it burn out. Which it did, but permanently marked my stainless steel pan. It’s now black and nothing gets it off. I liked that pan. I wonder if I can still use it even though it is ugly.