Might burn first. But worth a shot. Worst case scenario you’re still just sanding it off. Cast iron edges up on bullet proof, you could probably try to chain saw it off without much risk of fucking up.
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You’d want to have a way to keep it above the fire so as to adjust the heat (via distance) if it starts to burn.
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Maybe just prop it up and use a torch? The pan would stay cold and if you kept the torch properly backed off the plastic might just goober off?
I have one of these would probably work if you got the distance right. And its a nice excuse to buy a Searzall.
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I have zero recommendations on pepper mills – but – the thought occurs to me that along with mechanical/build-material concerns, the feel of the mill may be important also. How it rests and feels in your hand as you work the mill. Then there are short mills versus tall mills; that could inform your decision. One may even decide that a battery-powered mill (for one-handed use) would be better. If I was in the market for a mill, I’d go to a b&m Williams-Sonoma store (or some similar store) and try out what they have, just to make sure of what would work for me. 
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I wonder if freezing it would pop it off?
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I can’t get no grinding
Tell me what’s the matter with the mill
(I thought folks might enjoy a musical interlude 
)
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Carrot cake.
Nom.
—
In not unrelated news, I recently acquired a hand mixer and a stick blender. I foresee much baking ahead.
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You had to move to an even more remote location, didn’t you? How exactly are we Mutants expected to make it to your front door in time for tea?
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Hey thanks, I chose this ceramic-parts one, arrived yesterday, loving it so far! 
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looks good. next time instead of premade puff pastry crust, try this…
A sucree crust will be super crusty and hold up to the gooey fruit filling best.
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I have 3 salt cellars. two are single compartment with kosher in one and table in the other. And then a double compartment with truffle salt on one side and fleur de sel in the other.
I actually then have glass containers holding various smoked/infused salts.
Smoked garlic
Chardonnay Oak smoked
Rose infused
Alderwood smoked
Porcini infused
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“If you bake it they will come.”
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Aye aye, Cap’n!
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I have one of those. The bottom screw that determines the coarseness of the grind needs constant attention. It always works itself loose. Cooks Illustrated demoted the line as their favorite because of the design flaw.
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Cooks Illustrated often has pretty inconsistent standards demoting or criticizing things in one brand while ignoring it in others. Often serving to re- enforce their existing brand preferences. The big one that pisses me off is they’ll often explicitly discard price as a factor when it comes to expensive, popular life style brands. But then turn around and stress the importance of price to justify their results in other rankings, like their fixation on Victorinox Knives.
Substantially on this, that’s not a Puegot problem, that’s an any grinder closed and controlled by a screw and top nut problem. And its not “working itself loose”. Your hands can hit the top nut, loosening it during use. Its not an issue I run into a lot because I don’t hold the things in a way that contacts and puts pressure on the nut. If its an issue then you look for click style adjustments in a ginder that’s either permanently screwed together, or close by a fixed nut (usually at the bottom). Peugot makes those too, the Unicorn is the one everyone seems to dig on. But screw closures and adjustments are much cheaper than other approaches. So if you’re looking for a good mill without spending a mint, you’re probably ending up with a screw.
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Wrong and wronger
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