Well, sometimes I need a nudge, I guess. When I lived in my apartment, I had a lovely stove (cough), with two settings. Flames of Hell, or off. And, I later found out, this was one of the better stoves in the complex...
But anyway, I learned, more or less, to make grilled cheese sandwiches on this monster.
Most of the time, they even came out looking not too much like charcoal. I was cooking for myself, so, meh, get out a butter knife, few scrapes, dinner.
Then I was married, and didn't think I wanted to treat Husband to Continually Blackened Sandwiches.
I don't know why, but I could not get my temp right. It was a struggle, and several times, I really had some blackened messes. Husband was a trooper, and I always tried to get the really bad ones on my plate.
But still, the problem remained.
So, Christmas before last, Husband bought me some super-duper-mega-woo pans. Non-stick, glass vented lids, the whole "WE ARE A CHEF NOW" deal. And in the instructions, it mentioned that the coating didn't take high heat (as in, don't put it on max and let it sit there.)
Okay, so I decided to try a sandwich. Put it on medium heat... And wait. Is it ready? Hmm.
Now? Not really.
Can I flip the silly thing... No. Hmm.
Finally, I see a crisp, golden brown. NOT charcoal, hey, presto, I can flip it without grimacing, and get the other side, after what seemed an age or three, to golden, not crappy.
This is nice! Husband noticed, too. So, I tried to remember what I did for the next time.
IT WORKED! It doesn't need to be on "Butane Flamethrower" to make the sandwich!
Then I tried making my sandwich with Gouda.
Um. I think I may have created a monster. A more patient monster, but a monster, nonetheless.