Has anyone tried? I made dough overnight, and the math for surface area has been accounted for. Would it work as well/better than cast iron?
by robval13
5 Comments
gpuyy
Huh. Learned something today
Try it and let us know 👍🏻
Grumpfishdaddy
It works fine. I have done it a couple times. It will probably take a couple minutes less though depending on your oven.
Reenis55
I’ve done it several times and it works perfectly. I can’t say much about accounting for more cause I’m a meddler so I keep an eye on it but I also don’t change the time/temp much.
I like it better than cast iron, personally. Cast iron is great and I do like it for pizzas but sometimes the bottom gets too crunchy for my liking.
RysloVerik
It works better than a cast iron pan. The bottom actually finishes in the oven.
spicyb12
Does anyone know if you can use a Lloyds pan on an induction cooktop to brown the bottom?
5 Comments
Huh. Learned something today
Try it and let us know 👍🏻
It works fine. I have done it a couple times. It will probably take a couple minutes less though depending on your oven.
I’ve done it several times and it works perfectly. I can’t say much about accounting for more cause I’m a meddler so I keep an eye on it but I also don’t change the time/temp much.
I like it better than cast iron, personally. Cast iron is great and I do like it for pizzas but sometimes the bottom gets too crunchy for my liking.
It works better than a cast iron pan. The bottom actually finishes in the oven.
Does anyone know if you can use a Lloyds pan on an induction cooktop to brown the bottom?