On Saturday, September 19, 2020 at 7:05:33 PM UTC-4, Sheldon wrote:

> Since the advent of the microwave I see no point to the toaster
> oven...

Microwaves are incapable of browning.

> and fact is toaster ovens are the small appliance most
> responsible for house fires.

I use my vintage 1989 toaster oven mainly for nachos, toasted
cheese sandwiches, and a couple other (mainly cheese melting)
tasks.

> I cook saw-seege often, at least twice a month and always in my 12"
> Farberware pan. I put them up early in the day, ~11AM, and by dinner
> time, 6 PM they are perfectly cooked. I use the lowest setting on my
> stove's smallest burner. Every time I think about it I turn them. My
> cooking philosophy is to cook with the lowest heat, time be damned.
> Everything is perfectly cooked, juicy, and no burnt pans.

Are they browned at all?

> I have no
> idea why people got into cooking with the highest heat possible, all I
> can think is that everyone is in a big hurry,

I have this place I go every weekday between 8 am and 5 pm. When I
get home I want to get dinner on the table in less than 7 hours.

I rarely cook on the highest heat possible, but when I want to brown
something I crank that mother up.

Cindy Hamilton