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During the May W/E I had a couple of Steak Slices to heat up in the Double Skillet.

The recipe book said that I should use a Diffuser to stop any hot spots in the pans but I had forgotten to bring ours. What I did have was some of yon mesh stuff that you use under food in the oven, to stop it sticking to the oven trays.

Mine was rectangular and so I cut it to fit one of the skillets and I then clipped the skillets together and heated the bottom one on mid heat for about 4 minutes. Then flipped it over and did the same with the top one.

Flipping it back and opening them up, I dropped in the cooking mesh and laid in the two Steak Slices, closed up the skillet and cooked the lot for 5 minutes on a low heat.

They came out absolutely perfect. Piping hot and the pastry just beautiful, top and bottom.

Anytime before that I have tried to cook pastry in the double killet, it has gone all soggy, but this time, once the pans had cooled, I noticed that any grease that had come out of the slices, had dripped through the mesh onto the pan itself.

So not only does this mesh do away with the need for a diffuser, but it also means an end to soggy bottomed pastries, pies and pizzas.  

I guess so Carole. It says that it is safe to use up to 250 degrees C.

I will certainly be experimenting a lot more with it during the coming season. If it does all the things that I want it to, then there will be no need for us to invest in another cooker (IE a Cobb) to use as an oven.

Not so far Carole.

Really I think I will have to bring it down to the house and do some "home cooking" on it to get a better idea of what it will and will not do best.

Hi Carole,As I understand it, all meat needs to be seared on the outside to stop any internal juices from coming out of the meat during the cooking process.

Again I feel that the Mesh that I used to keep the pastry from going soggy, would also do the same for roasting meat.