It Is So Worth It To Have A Great Steak
This is great for camping and at home. Finally a good and tender steak. http://mikeandlisaworld.blogspot.com/2013/04/it-is-so-worth-it-when-you-have-great.html
Forum Discussion
Leo Benson wrote:
The difference between the stone and the metal is the stone, properly preheated, will draw moisture out of the crust, making it crispier but with the chewy, not cracker, texture, c.oser to New Haven style. The metal just "fries" the bottom, c.oser to Greek style. The stone gets closer to a brick oven, wood or coal fired, pizza.
I know that's the rule Leo, but It doesn't effect my bread or pizza's that way. I've been baking bread on my 14" CI pizza pan for a couple of years now and get a nice brown chewy crust.
