On Sun, 20 Feb 2005 13:52:16 -0600, zxcvbob
> wrote:

> I have a lot better luck using the pan than
> I did trying to use a preheated baking stone.

Here are two "tricks"

1. Don't use a baking stone unless it's the size of your
oven rack - otherwise you're trying to hit a bull's-eye.

2. The motion is in your wrist and the same sort of action
chefs use to flip food in the pan. Use a forward motion and
then quickly pull back.



sf