My understanding of the draw to stoneware is that it makes food nice and crispy by pulling away moisture while it cooks. What kind of results can be expected when the stone is coated in ceramic?
Anyone willing to share their experiences?
My understanding of the draw to stoneware is that it makes food nice and crispy by pulling away moisture while it cooks. What kind of results can be expected when the stone is coated in ceramic?
Anyone willing to share their experiences?