Anau
Senior Cook
I have a really bad electic oven. The heating coils never actually turn off and so it always burns things before their cooked. I usually put a layer of foil over the food on a second rack to deflect some of the heat but even that dosen't work always. So I thought a cast iron dutch oven might work to even out the heat transfer.
My question is, has anyone else done this? Should I preheat the dutch oven before putting the cake batter in and placing it in the regular oven?
Thanks a bunch!
My question is, has anyone else done this? Should I preheat the dutch oven before putting the cake batter in and placing it in the regular oven?
Thanks a bunch!