zxcvbob wrote:

> sf wrote:
>
>> 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
>
>
>
> That wasn't the problem. I meant the pizzas *cook* better in the thin
> metal pan. And since the baking stone (and my wok) mysteriously
> vanished a couple of years ago (right about the time the school was
> having a rummage sale), I haven't bothered to replace it.
>
> Bob
The one (and only) thing that I've found worth while from Pampered
Chef is the oven stone. No preheating required (I know, but trust me
it works with this one).

http://www.pamperedchef.com/our_prod...ategoryCode=FH



--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...