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Stopped using a pizza stone after 2 years, my oven spring got better with a $9 cast iron pan
I baked sourdough every weekend for 2 years on a pizza stone and always got flat loaves with pale bottoms, so last month I tried my grandma's old cast iron skillet upside down in a 500 degree oven in my Sacramento kitchen. The crust came out darker and the crumb had way more air, and I think the stone was just sucking heat out of the oven every time I opened the door. Has anyone else switched to cast iron for their boules, or am I late to this?
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leep891mo ago
Same thing happens with grill grates and heat retention, people always blame technique before the tool.
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