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Originally Posted by rhetorical
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Yup, good pan.
Same principle...old school cast iron skillet will work as well, i've used it for steaks in the oven cranked to about 500 before. Flat bottom but still thick....the flat bottom means it's going to sit in it's juices though. I'm thinking in this case that's a good thing.
Interesting idea to play with...heck, $20 pan though, if my way doesn't work, I'll just buy one.
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