You know how cast iron becomes seasoned over time? Well, there's a method of temporarily doing the same to other pots. I discovered it because I don't have a dishwasher, so very often, even if I've washed all of the dishes, I don't have room in the drying rack for the pots, so I put them off until the next day. And then I end up hungry and not interested in doing dishes before I eat.
So as long as there's nothing big in the pot, I just use it anyway. It's fine, really.
Although, I'm not telling you to do it, so if you do and get ill, sorry to hear it, but don't blame my bad habits!
The thing that I like about it, other than the not doing dishes part, is that dinner's flavor ends up in breakfast. This is usually pretty great.
So last night's fig spread sweetened up left over rice and edamame, which I ate over mashed sweet potato with garlic and nutritional yeast.
See those lovely, black bits? Shallots and sauce from the fig spread. Looks fancy though!