I presumed similar results, but it is far worse when using the AUS-ion (wrought-iron). Why is this?
I've already gifted the Lodge cast-iron griddle. I typically preheat the pan 25°F above directions (475°), place pizza in oven, then lower the oven to 25°F below directions (425°). I had even cooked it at the lower end of the direction time (12 minutes) Totino's pizza is usually my test bed with my own additional premium toppings.
I'm currently using the 3mm-thick 30cm satin SolidTeknics skillet. Do I need their 4mm-thick 35cm skillet instead? My electric stove hob is only 7.5-inches wide; I prefer multi-purpose equipment. What about PLY stainless skillets that can handle 12-inch pizzas?
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