12 hours ago, JoNorvelleWalker said:
I have a solution! More information later. But really I will be using the big oven for pizza not the CSO. The CSO does not get hot enough.
Bread however is a different story.
I've never used non-stick foil. I wonder how heat stable whatever it is that makes it non stick.
This stuff is magic. You can use it on the grill, so I think it is as sturdy as regular foil.
Not much cooking lately. My mom is back in the hospital after another fall. Lots of back and forth. Only thing I've actually cooked lately:
Salad and marinated cucumbers.
Penne with Bolognese:
Cheese and pepperoni rolls:
