if only you knew someone who did ceramics and had a sense of humour?
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Get plain covers, paint on the silly duck. And be careful not to turn on a burner until you take off the cover (and careful not to accidentally turn on the wrong burner - that’s the reason I don’t have covers anymore.)
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Yeah, I think SirB would see 25% fewer of the fires he does if people just wouldn’t ever set stuff on stoves. 
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cough 
I need to rearrange my kitchen…
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I think I want one of these frypans but I’m worried of not being able to work out how to maintain the finish. Someone give me a pep talk?
all my experience is with cast iron, but iron seasoning is 99% using it to cook non-acidic foods! It’s very very very easy! The hard part is that my wrists aren’t strong enough to easily handle my bigger cast iron pan!
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What if I need to fry tomatoes to go with my bacon and eggs? Occasional use OK? Or will I have to grab my other frypans?
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You just want to avoid long, slow simmers on tomato sauces basically. Enameled cast iron is better for that.
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Ok, good. Between the two of you I feel like I can make this purchase tomorrow //once I have brain space from baby.
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Not requested but I felt like doing this anyway 
Our whole cooking cast:
One regular cast iron skillet. Used for many, many things. Meat primarily lol.
Small green nonstick ceramic type thing. For eggs only.
Small enameled cast iron: most pasta, small batches of soup, apple sauce, spag sauce
Large enameled cast iron: big batches of the aforementioned
Giant SS pot: mega batches around the holidays and canning season, hot water bath canner.
Small SS pot: the lightest and smallest pot, so I often use this when solo or tired for things like Mac n cheese or reheating leftovers.
We also have a MEGA cast iron skillet that we use when cooking for a ton of people or batch cooking like, veggie fritters or something.
Across an average week though, we just use these pans:
ETA the cast iron does need reconditioned, my mother visited 
ETA 2: it’s worth noting we make rice in our instant pot. So that gets a LOT of use as well.
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+1 longer cooking times seem to be more of an issue with acidic things.
The main thing that solves most of my problems is to be a little generous with the oil when cooking things, and add food to warm/hot oil.
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Yep, cooking from cold without oil repeatedly is how my mom ruined the patina. Sigh. Admittedly, it wasn’t perfect anyway so it should have been more resilient, but this poor thing has been abused over the years sometimes. Plus I bought it coated in rust at a garage sale like 13 years ago.
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I am cat sitting for some friends and they have the garden beds of my dreammsssss…waist height (for a 5’10" person)…no bending, no back pain, so easy to garden!
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Me too.
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Woah! I’ve never seen anything like that. It’s fantastic!
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My friend included this on her wishlist for her nonprofit (I think they’re making a not-so-scary haunted house for kids) and I want this for myself. We get zero trick or treaters though, if we lived in the next neighborhood over I’d have slammed that purchase button so dang fast.
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You were looking for office decor, weren’t you?
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I have a TUMI backpack. I use it as my purse. It was such a good purchase and I’m so pleased with it!!
Just looked up which one I have—the Dori. Not sure it’s still for sale
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