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Cookware

Poor Pizza Crust with SolidTeknic AUS-ion Compared to Cast-Iron

W8lkinUSA | Jun 18, 201908:23 PM     64

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.

EDIT:
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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