Uhm... how do I know if it's turned to varnish or not?
Mike, every time I cook, I say to myself "grr, this would be so much better in cast iron" ... but it isn't my house, and the pots and pans we have are fine, I'm just still getting used to cooking with non-coated steel on an electric stove (why does it take so long for "low" to actually become low?" I want my gas stove back!)
Thanks for the suggestions everyone... I live with The King of Exaggeration, and the pan I ruined is "an 800 dollar pan"
I have some cleaner for the flat stove-top, I wonder if that might work too...