Fish – the best way to reheat leftover grilled fish

@Cos is right, a pizza stone is great - so is a pizza screen in the oven.

If I don't want to heat up the oven (big oven, little piece of pizza aways seems like a waste), then a cast iron pan over medium heat on the stove with a lid does pretty well.

It takes quite a while for a pot of hot soup to cool down to 40°F in the fridge. Several hours, sometimes, depending on the shape of the pot and the volume of soup. If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone. From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat.

I still recommend this money saving idea to current students

Soup is a great food for stretching a dollar, but I don't see how it's any more expensive to make a fresh pot twice a week and it shouldn't take much time either. I understand that you were adding scraps each night, but you could as easily save those scraps for a day or two until you make the next pot of soup.