Re: Dinner in the year of our lord 20241031.

dsi1 wrote:
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Point is they are BETTER.  How about pizza still piping hot at the
table?  Excellent device for it.  Don't forget the trivet!  (or
flip your other cast iron pan over and use as trivet).

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There is a reason that cast iron is not a pizza restaurant standard
dear.

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Sure, it's expensive so low end cheap places don't do it.
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The Southern people have some wacky ideas about pizza. The pizza is
taken out of a blazing hot oven and laid out on aluminum pans and
served immediately. There is no cooking after it comes out of the
oven. The pan is not hot. The pizza is hot and it's spewing all sorts
of heat into the room. You only have a few minutes to enjoy the pie.
I suppose some places could serve it on a heated cast iron pan but
that's just the South for you. I used to be into pizza - in fact,
"pizza" is my middle name. The idea of cooking a pizza at the table
is not something that I practice or condone.

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Can you translate that?
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What I was talking cooking in the cast iron then serving it still in
pan on a trivet, so it statys hot. You are talking low-end PizzaHut
stuff on aluminium.  You are talking cold pizza on aluminium?
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Then you convolute it somehow to 'cooking it at the table?  WOW, that's
more twisted than usual for you.
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I've had pizza baked in the oven and served commercially to stay warm
in cast iron in Oskaloosa IA and upstate NY.
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I have had steaks served on a heated cast iron platter. It's not
really about cooking with retained heat. It's all about show biz and
putting on a show for the room. Mostly, it's just a gimmick.

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Twist and try to change subject.  You have mastered that skill.
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Mi Casitas (Mexican) also uses cast iron plates for several of their
dishes, Beef Fajitas among them.  Also a heated cast iron plate with
flat breads on it.