It occured to me when reading a thread on crispy chicken skin when roasting, that, say, tandoori cooking is often around 800-900 degrees Fahenheit. To my read, it's similar to the self-clean cycles in ovens today, temperature-wise. So, does anyone ever bite the "let's-try-this" bullet and see if you can cook and clean the oven at the same time? (Yeah, I know...covered pot, to keep all the icky ash from falling in, and times are important, i.e., can you abort the cycle and restart if the food is finished?) I'm tempted. Anyone with thoughts?