Many of you who are into cooking and baking may be familiar with the Maillard reaction, which creates lots of wonderful flavor compounds in your food, and is responsible for turning crusts brown. Maillard reaction - Wikipedia
What you may not know is that it seems to work equally well at browning an Apple Pencil that might have been accidentally left on the counter on which a baked dish was placed fresh out of the oven. Unbeknownst to the chef, the baked dish–which oddly did not rest flat on the counter–rested on the Pencil until long after dinner was over and the dishes were being washed. The result:
While it looks interesting, I do not recommend this as the Apple Pencil sacrifices its normal functioning after undergoing the reaction.
Thanks to AppleCare+, the unwitting science experiment and my folly cost me only $US29 and a bunch of time.