Love it, Limit!
Reminds me of the first batch of waffles I ever made. I was 9 or 10 and it was the morning of my parent's anniversary. I got up real early in my jammies, pulled out the Sunbeam waffle iron, read the mix instructions and poured in the batter. Once it started cooking, I ran upstairs, jumped on their bed and, bouncing up and down to wake them up, joyously cried, "Waffles!"
My dad immediately looked at me, then my mom, and said flatly, "What's that burning smell?"
They ran down to the kitchen with me in pursuit. Smoke was coming out of the waffle iron, and no one could open it - the lid was stuck shut. It took my mom and I holding down the sides of the waffle iron while my dad pounded up on the handle of the lid with a hammer to finally open it and extract the waffle-shaped charcoal briquets inside.
I later learned that I never used anything to pre-coat the grids. Fortunately, after cooling then reheating the grid with PAM, the subsequent batches that morning were wonderful.
That illustrates a general rule of cooking that haunts me to this day (and I cook a LOT): the first batch of ANY new recipe you make should be considered "experimental."
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