Hi all--many thanks in advance for any assistance you can provide. I am a baker, so really know ovens best, but am making a spicy pecan recipe for a client's holiday gifts. I rent space in a commercial kitchen that has a convection oven, but also a tilt skillet available for use. The pecans are soaked in a mixture of bourbon, butter, molasses and sugar prior to roasting. Typically, I put them on sheet pans in the oven, stir periodically until the liquid cooks off and they dry out a bit. It was suggested that I use the tilt skillet to do large batches, but I'm unfamiliar with this piece of equipment. I'd like to get some feedback--will using the tilt skillet do the job? Will steam be a problem? Any assurance is welcome! thanks!