>Well, this was an unexpected result from a digression into pizza-land,
>but it's appreciated. And has corrected what was apparently a bad
>assumption on my part, that home ovens (well, more or less standard
>home ovens) couldn't produce the heat needed to get the cheese right.

I think the thing most people do wrong there is not leave it in the oven long enough. (Which is something the iron pan helps with, since it's a very efficient heat sink and keeps the crust from burning before the cheese is done.)

--G.
-><-
Benjamin D. Hutchins, Co-Founder, Editor-in-Chief, & Forum Mod
Eyrie Productions, Unlimited http://www.eyrie-productions.com/
zgryphon at that email service Google has
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