IMO the ceramic part is important, at least for anything slow cooked. It keeps a really even heat. I could see the other working for maybe quick steak searing and such, where it drafts like an Egg.
IMO the ceramic part is important, at least for anything slow cooked. It keeps a really even heat. I could see the other working for maybe quick steak searing and such, where it drafts like an Egg.
People keep asking if I'm back and I haven't really had an answer. But now, yeah, I'm thinkin' I'm back.
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