I have been cooking and eating Mexican food since I was a small child. Now that I am an adult, I try to limit my Mexican food to three or fewer meals a day. Once HA left, I fell into my old habits and put a pot of pinto beans on to cook. They were ready today, so I chopped some veggies and grated some cheddar and put some of the beans into my cast iron skillet to fry. Then I got out a tortilla and…
Ooops. When I’m making one or two burritos, I have always just thrown the tortillas on the stovetop (gas or electric, it doesn’t matter) to quickly heat them up. But now, all I have are my induction cooktops. Putting a tortilla on an induction burner would do nothing; they only heat ferrous metal. I could have thrown a couple of tortillas in the toaster oven but that takes time, and everything else was ready.
On a whim, I just stuck the tortilla between the cast iron skillet and the induction burner. In seconds, it was hot and steaming and ready to be stuffed and rolled.
—2p