On Sun, 6 Dec 2009 20:04:04 -0800 (PST), Jared >
wrote:

>On Dec 6, 10:39*pm, sf > wrote:
>> I've seen this mentioned here a couple of times... use a skillet, so I
>> tried it tonight. *The bottom crisped up very nicely, the cheese got
>> nice and melty, but the top of the crust wasn't as crisp as it would
>> have gotten in the oven. *I had a cover on the pan - should I not have
>> bothered?
>
>What I find works best is using a regular oven, but completely
>encasing it in aluminum foil, so it doesn't dry out. This means it
>isn't cooked too much, but isn't leathery/soggy like when I use the
>microwave. It takes longer than other methods, though.

Thanks! I have oven reheating down to a science, but I wanted to know
about people's experience with skillet reheating.

--
I love cooking with wine.
Sometimes I even put it in the food.