So both you and her have done this method, as it's laid out, with a temp-gun?
Listen, you may have tried once to cook a pie on your burner, but I'm 99% certain it wasn't exactly like this. Just because it's cooked on a burner doesn't make it this method, and I'd ask for anyone to reserve judgment until they
actually try it. That's why we're here, to try things and see how they work. Well, none of us have tried this yet, and it's here incase someone wants to, and I'll eventually get around to it myself.
For now, my early, warm weather spring has been consumed with tweaking home-made mexican food and pairing it with good beer!
When my father was a kid in the mid 50's his family spent a summer living in an apartment in connecticut while my grandfather was working there. He has told me many times about the old Italian woman in the building who would make them pizza. Guess how she cooked it? In a pan on her stove top. I doubt she had a time machine....
I've had my steel plate for about 6 months, before that I was using a cast iron pan preheated on the stove top then finished under the broiler. When I got my iwatani one of my first thoughts was to use it in place of the broiler, and believe it or not that's what I did.
I'm totally behind finding a method similar to this that will work, I simply reported my results using a torch, I'm not sure why you are taking such issue with it?
