11.   Cook the onion, carrot, celery and peppers in sufficient olive oil to coat the bottom of a large pot, cooking until the onions are browned.

12.   Discard most of the oil in the pan, leaving enough to coat the bottom.

13.   Heat enough butter or oil to coat the bottom of a skillet.

14.   Heat a nonstick saute pan filled with enough peanut oil to coat the bottom until hot.

15.   If the bottom dries out, add water to coat the bottom of the pan.

16.   If the bottom of the skillet is not coated with the butter, add enough of the olive oil to coat.

17.   If you coat the bottom, I suggest linseed oil, which can be sucked up to keep water from doing the same thing.

18.   In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom.

19.   Pour into cake pan, coating the bottom.

20.   Pour caramel into ramekins to coat bottoms.