February 5, 2013 at 12:02pm

You talk about cooking with light and darker colored pans with parchment. I use a stone. What would be the difference in temperature and texture? I love my stones. And now that it is seasoned well, they do not stick! Thanks for your help! Not knowing which stone you have, you may want to check the manual or instructions that came with them to see what they recommend for temps and times. Susan in the test kitchen is also a big proponent of baking one or two cookies at different temps and for different times to get your "perfect" cookie. ~ MaryJane
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.