Quote:
Originally Posted by WV
They are part gimmick part good tool. I like ours, but the key is preheating them. When people buy them and follow the directions which involves preheating the stone it gives you nice crust. You can get similar results with a good metal pizza pan though in my opinion.
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Pretty much this.
I used to have one and it worked fine for what it was, but I decided to downsize and simplify and just couldn't justify keeping it (along with a lot of other mono-purpose kitchen gagdgets).
That's why I switched to the inverted cast iron method.