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4
Stoneware consistently under-cooking?
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I feel like any time I make a recipe in stoneware it comes out undercooked. I just made a banana bread that normally works well and it needed at least 10 more minutes. We also just made an egg bake recipe in a rectangular casserole and it wasn’t even close to done. I’m not sure if there’s some tip we’re missing? I feel like Le Creuset is almost too good and well insulated!
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- 4 months ago
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