While I hope other that have posted in this thread are correct in their comments, I really liked the original post for another reason.

Someone experimented in cooking/baking. That it worked is even better.

Many of my early lessons in cooking came while I was trying to cook on an old tugboat that had a cast iron stove fired by diesel fuel. It had a firebox into which fuel entered and an air blower. You adjusted heat by adjusting the amount of fuel and air. What you never really knew was the temperature. In order to cook anything and figure out when it was done, one relied on old fashoned methods, like the toothpick inserted into a baked good or seeing when a turkey's juices ran clear. You also never wanted to turn it on during the summer, so a baked ziti in the summer was baked on a grill.

Using and avoiding that obsolete pile of iron made me experiment. A conventional approach didn't work, and the people who might have had such things in their homes at one time were all dead. It made me a pretty fearless cook, and I now have cooking methods that I've never seen anyone else use. Some of them are great.