Ahem, several ruined Le Creuset pans later … I did eventually read the instructions and have had no problems with my favorite risotto pan since. And the lid of it is a fine fine frypan that does 2 eggs beeeyoutifully. Or 1 steak, which as I live alone is just so so nice.

The fix up info dates from the 80s when I was coming back to human life from a severe substance abuse addiction and took a job as a shearer’s cook during the very last gasp of the gang shearing system. I dealt with a LOT of ‘ruined’ pans and stove tops inherited from previous cooks using the methods above. Limited resources, no budget for replacements, and 18-30 hungry shearers to be fed 6 times a day meant I had to get on top of the available very basic equipment super fast. You haven’t known grief until you’ve tried to clean a wood stove dated 1880 with one leg missing, and which leans over so far the gravy in the roasting pans sets into a pyramid when it gets cold. And 40 deg plus temperatures where the bastards snuck in and filled the kero powered fridge with beer so all the milk got warm enough to curdle. I could tell some stories about food service in that industry that would curl your hair (if not already curly) but I will spare your blushes.

The upside of that experience was that I finished up after 4 years with the price of a house in inner Melbourne in cash in my back pocket, which has been the foundation of my current prosperity. So not all bad.