 And that allows you to get very even cooking. And with tougher cuts of meat, it allows the fat to melt. It allows a lot of things to happen to sort of keep them tender and juicy. So that when you do ultimately put them on the grill or sear them in some way, because you have to do that because it produces no what's known as the Maillard reaction. That's the browning that you get on a piece of meat. The proteins cook when they come into contact with the metal or with the oil. Anyway, it produces that great fond, they call it.