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So you'll pour it right on top of the flat lid on the Belgian, or no that's the buttermill, sorry, on the cast iron on the Dutch oven. And that's the flat lid with the lip, is that right? Roger, roger. You can shove it in the oven for 400 for however long it takes for the cornbread to solidify. However, nobody else likes it that way, so I'll do it in the 8x8 pans. Beep.