I wonder what effect an all-edges pan would have; how did it taste near the edges?
It’s not really an edge thing, it’s a top vs inside thing. So I wouldn’t expect more side surface area to help?
Could you maybe somehow flip everything upside down in the middle of baking? So you get two tops.
I wonder what effect an all-edges pan would have; how did it taste near the edges?
It’s not really an edge thing, it’s a top vs inside thing. So I wouldn’t expect more side surface area to help?
Could you maybe somehow flip everything upside down in the middle of baking? So you get two tops.