Just curious, the other night we were oven roasting some veggies (onion, red potatoes, broccoli, brussels sprouts, etc) in a #8 skillet (just wife & I). My wife decided to make up some cornbread (basic recipe), so we put it in my recently resurrected BSR #8 skillet. I preheated the pan and slipped it in on the raised, top oven rack, above the veggies. We cooked it about 15 minutes, tested with the toothpick (clean), and removed it. The cake didn't stick at all, in fact when I removed the skillet, it actually moved around. What was strange is that it was almost white, and I thought it wasn't done (?), but I suppose the toothpick doesn't lie. I flipped it out onto a platter, and the other side was nice & brown, so all was well, and the cornbread turned out to be really delicious. Just wondering why it didn't brown on the top side, after 15 min @ 450F.