3 ms·
I love you for sharing this tip. I've got a 10 incher so it won't make big pies but I can definitely get something fast and tasty going on.
by alaskamiller 18y ago
I love you for sharing this tip. I've got a 10 incher so it won't make big pies but I can definitely get something fast and tasty going on.
- jonknee 18y agoI've got a similar size pan. Since they cook up quickly it's not hard to make a couple if you have to feed more people. I whipped out six the other day to feed a bunch of people. Also, I use corn meal on the bottom of the crust so it slides nicely from my cutting board to the pan. Other than that I think it's pretty hard to screw up.
- silentbicycle 18y agoCast-iron skillets are great for baking bread, too. Shaking in a little cornmeal will help keep it from sticking. The big cast-iron dutch ovens are even better, though: the lid keeps in moisture, and the resulting steam is good for the crust. The enameled ones are easier to clean (and ideal for soup). You can probably find a knock-off Le Crueset-style pot for $60, give or take. The easiest way to clean them is with a little kosher salt. It's quite abrasive. See also: http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=2&pagewanted=1&ei=5070&en=55fdc83a0e7b6687&ex=1165726800&oref=slogin http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=2...