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The $9 pizza stone beats my fancy steel pan any day
Everyone raves about baking steel, but I dropped 9 bucks on a basic stone from HomeGoods in Minneapolis and my sourdough crust finally got that crackle after 6 tries. The steel just made the bottom burn while the top lagged, stone fixed that in one bake. Anyone else find the cheap route actually wins for bread?
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briank205d ago
Stone works but steel preheats way faster for me.
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