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Hello, I tried cooking a pear tart from an old French recipe book (La Cuisine). The book called for the tart to be cooked in a 10 inch tart pan at 400 degrees Fahrenheit for 20 minutes. All I had on hand was my 10 inch cast iron skillet. I made the recipe as written but the tart came out underdone. I was wondering, should I pre-heat the skillet in the oven as the oven is heating up before putting the ingredients in? Obviously it needed to be cooked more, but how much does a cast iron skillet affect cooking times? Thanks
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- 3 years ago
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