I'm cooking, it's ready, time to scoop it up into the bowl. What “it” is matters not, because “it” all comes out brown and crunchy. Let's call it Cajun and cover it with hot sauce. I need an excuse for hot sauce. Where is my antacid? To the point. Scooping it off the pan and into the bowl would go better if I used a metal spatula rather than the current food chiseling tool, an old floppy plastic spoon. ($1, over-used, been melted) I won't do it. I won't use the good metal spatula for fear of having to wash it. Washing the spatula is a big deal. I'll get my hands wet, have to dry hands on pants, and still they won't be dry the way I want them dry. A mission launches to find a clean dish towel that doesn't smell rank. I'm a sniff test person. I can share a list of nasty smells. I've special long names for kitchen smells – I was a German scientist in a previous life. I used the metal spatula and I'm glad over it. Today's lesson: If you have the tool, use it, clean it, but always use it... and maybe clean it later.