I marvel at certain food network chefs (note no caps) who insist on using oblong pans on round burners. This morning I wanted to hug my husband before he ate and went off to work but first I had to flip his eggs, over medium.
Since we got the new pan (see earlier post) he remarked that’s round and I added that it still has a stick-free coating.
Jim can make an oblong or square pan just by walking through the kitchen and dropping it on the stained concrete floor. Why pay more for one?
Instead of writing a book we may just do this for a living, but this is a happy day today and accidentally knocking our pots and pans off the drying rack is not what we’re looking for. We’ll both write our different things. Yeah, they’re really different. But he can appreciate my writing to a certain extent and I don’t understand code but appreciate his efforts.
Let’s have an ode to perpetually round pans. Well, roasting pans need to be rectangular. We like the new T-Fal egg pan.
Cooking with Dee 
The seldom-used Calphalon roasting pan with teflon-coated rack was used on Sunday. I had been tethering it vertically with cable ties so it was inconvenient to take down and impossible to put back up by myself. But I now have sturdy metal hangers for both pieces.
So yesterday morning after we used it for roast chicken for Labor Day, I told Jim he wasn’t allowed in the kitchen else he make our expensive roasting pan round! Well, he liked that comment anyway.