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TIL the guy at the diner in Tulsa showed me why my grilled cheese keeps burning on one side
Last month I was at a diner in Tulsa and the cook, an older guy named Ray, watched me complain about my grilled cheese coming out black on one side and raw on the other at home. He asked what pan I used and I said a thin cheap nonstick from a big box store. He laughed and pulled out his own pan, a heavy cast iron one, and said the thin pan has hot spots so the middle of the burner torches one half of the bread before the other half even gets warm. He told me to preheat on medium for a full 5 minutes and to move the sandwich around instead of leaving it in one spot. I tried it that night and the difference was nuts, even browning on both sides with zero char. Now I'm wondering how many of my other kitchen fails were just bad pans and not me. Has anyone else had a cook at a restaurant give them a tip that actually fixed something at home?
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