I have always baked deep-disk pizza in a cast iron pan. It works very well. I've never oiled it but will try that for flavor. The pans are well-seasoned so the pizza doesn't stick at all. I've lived in Michigan for 30+ years now and was amused to find the "Michigan" hot dogs in northern New York state - I first saw them in a diner near Massena. It's a lot like what we call a Coney dog here in Detroit, though we grill the dog rather than steam it. The meat sauce is chili (no beans). It's always served with onions and mustard.

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