I’m suddenly in desperate need of a pyroceram skillet too. I’d love to be able to make proper cheeseburgers with grilled onions one at a time without using a stove or grill.

On the other hand my brother in law got himself one of those smokers that burns wood pellets. I could buy one of those and eat nothing but smoked pork shoulder for the rest of my life.

The skillet sounds cool but I'd rather not have to deal with a microwave door and control panel for searing stuff. I do, however, frequently use it in ways that others find unconventional:

- Cooking dry goods (quinoa, freekeh, couscous)

- Single-serving coffee mug surprises (omelettes, protein brownies)

- Low-carb cheese crisps (via parchment paper)

- Not-fried rice (day-old rice, light sesame oil, soy sauce, bits of egg, leftover veggies, random seasonings)

- Frozen breaded chicken (wrap really well in paper towels to absorb moisture, overshoot on time, unwrap as soon as they're out to avoid sticking - they come out like 66% as crispy as using a convection oven)

I do draw the line at pasta because the texture never seems quite right when you boil it in the microwave.

Very readable. Loved it. Perfect for the too online tech audience and brings magic of 70s/80s futurism with a nod to current AI and Cryptocurrency freaks with the use of "Maximalists". If you are a Gen X geek this is really fun read.

Amazon will be happy to sell you a less impressive, but also less "rare historical artifact" microwave browning dish for $20 or so.