Had the Initial Intermittent Meeting of the Ladies' Irregular Supper Club at my place last week; Kate, KC and BeadLady were in attendance. I had purchased picked-that-day corn at the local fruit stand as the vegetable and had placed it in my big stock pot on a steamer rack over boiling water.
Now my secret for corn on the cob is, I never salt the water -- I add a little sugar instead, only about half of a teaspoon. This works very well unless one lets the pan boil dry...
Which in the course of running in and out trying to keep an eye on the kabobs on the barbecue and everything else, is what happened. KC was in the kitchen when the pan went red hot, so she felt to blame. What can I say besides, I was the one who turned the burner on high with only a half inch of water in the pot. Mea culpa.
The pan was a mess, the entire bottom and about a half inch up the sides all black and blistered. Smelled lovely too. The corn was salvageable, pretty good in fact, despite a somewhat smoky flavor.
So I soaked the pan and scrubbed the pan, and soaked the pan and scrubbed the pan. Four days later, it looks like this. See, KC, no harm done.
Though I do wonder why whenever I do this that all the black stuff that comes off the pan seems to lodge under my fingernails.