Oh man, what a day I had yesterday. I was stressed out of my mind, Zion was grumpy and acting out all day, and Robert had his night class. I honestly don't remember the last time I've felt so awful emotionally, and thank G-d I don't feel that way often. It was almost like watching another version of me live my life for a day.
Anyway...today things are more or less back to normal. Except for one thing: I burned my chili! Just a little bit...I had visions of myself serving it to my family and insisting that it was just "smoky tasting", but thankfully I caught it just as it started to burn and it's perfectly fine. I swear the burning is the pot's fault. A few years back my grandmother bought us an Emile Henry pot. It's pretty and fancy, and I've never had a pot that seems to conduct heat as terribly. Even soup sticks to the bottom of this pot, right over where the flame on the stove is, and no matter how low said flame may be. I wish I were kidding, cause the damn thing was expensive, and it irks me to no end that I cannot leave it unattended on the stove for more than 15 minutes unless I crave that smoky flavor in my dinner. Even my cheap stainless steel pot does better. To make matters worse, my precious (and most often used) Le Creuset pot (you know, the one I burned a full of pinto beans when we went on a walk one night a few weeks ago?) still smells awful. I've got baking soda in there, hoping it will absorb the smoky smell, cause I can't cook with it as is, it imparts that smoky flavor if I try. And unlike the Emile Henry one, I love and adore my Le Creuset pot (well, pots, technically, but this on is my special pet).
Anyone have tips for un-burninating your favorite enameled cast iron pot?