Question I get asked a lot... I know, I know — the Dutch oven has been the sourdough gold standard for years. And don’t get me wrong, it’s fantastic for beginners or when you’re baking one loaf at a time. But… after years of baking multiple loaves each week, my back (and my schedule) said, “There has to be an easier way.” 😅 Enter the Cooking Steel. It’s a heavy-duty cast iron steel that lives permanently in my oven — no lifting, no juggling hot pots. I just grab my pizza peel, slide my loaves i

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