Sorry everyone, held my phone in the wrong direction
Here is a different way of calibrating an oven. The cast iron pan measures the cooking temperature in the oven cavity. There much less swing in temperature by using this method than a standard thermocouple. One thing you cant tell from the thermocouple is how long your oven stays at the min and max temperature. While using the cast iron pan method you KNOW what temperature the oven is cooking at.
The reason a cast iron pan is used in this method is because the mass of the the cast iron and the unreflective surface will give an accurate reading from the IR gun. You can't use an IR gun inside the oven cavity without the cast iron because the thin reflective metal will always read incorrect. You have to have the non reflective dense cast iron pan.
THis particular oven cycle at these temps (after calibration)
Thermocouple ranged from roughly 340 degrees to 395 degrees.
Cast iron pan temperatures read (done throughout cycling) 343,359,356 and the highest reading at the top of the cycle was just under 380. Its much easier to get the average temp of the cast iron pan vs the thermocouple.