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This looks completely fantastic!

The one thing I would change is the olive oil in steps involving high heat. It tends to oxidize at pan-heat temperatures, so I'd go with coconut oil which is quite stable and doesn't alter the flavor as much. Maybe just throw a drizzle on right at the end after you bake it.

I may have to try this tonight. Of course I'll have to finally pick up a cast iron skillet...

Ann and Joan

Grapeseed oil is another good oil for high heat cooking. Thanks for your suggestion Neil.

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