I chuckled, but she didn’t let it go. She sat me down and began to explain.
Acidic foods, she told me — like tomato sauces — can strip away the seasoning she’d spent years nurturing. Delicate fish can cling and crumble, leaving behind a mess. And sweet dishes cooked in a pan seasoned for savory meals? They carry traces of flavors that don’t belong. Every careless choice, she said, could undo the quiet labor she’d poured into keeping that pan strong, reliable, and ready for the next meal.
