fishlessman, the reason we started the whole pan thing is because we use a lot of toppings. the dough was staying wet an undercooked beneath the toppings, so we started precooking. i actually FORGOT why i precooked. hahah glad you asked the question.as for the galvy, thing. i'm gonna make a further *ss of myself by adding this last little bit to my doctoral thesis:you are in manufacturing. read the MSDS on galvanized metals. welding temps are required to get it to off gas as zinc, somewhere near 2900 Fahrenheit. that's not gonna happen in the egg. galvanized coatings are stable for repeated exposure to 2000 degrees.but even if it DID. let's say you put the raised grid INTO the coals, instead of the dome. you can have 15 minutes of exposure to galvy fumes every day as a welder, under the guidelines. but the recommendation is that you can work with it longer if you have adequate ventilation. even then, it's flu-like symptoms, and you can go back to work the next day and do it all over again.as i mentioned to my good friend celtic wolf, the carbon monoxide which comes out of the chimney during EVERY cook is in much higher volume, and much more dangerous than galvy fumes. no one's worried about that.the whole galvy thing is passed around during a case of beer while staying up all night at bbq contests. sounds logical, so it must be true.i do not use my galvy rack when i know that my dome temp is going to be 2500 or more, and i'm going to be using it in my garage or putting my face over the exhaust vent. other than that, i use it without fear. ...it's not really possible to have it off gas.funny thing is, the MSDS for stainless (which for some reason is much safer than the galvy in the same high heat environment) warns of dangerous gasses also at welding temps. so if galvy ain't safe, neither is stainless. except some friend of a friend at a bbq cook-off said so.
