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Baking cookies, cakes etc: ON pizza stone or on open rack?
I'm kinda lazy. I leave the pizza stone in the oven all the time,
unless the cooking vessel just won't fit on it. Is it best removed for, say, a sheet of cookies? Any caveats if I leave the stone in the oven as to time and temp? I theeeenk I have read that the baking is faster on the stone than on an open rack. What say you? |
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