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I have several of these as well as one stone from the pampered chef which I will be getting more of when my metal tins die.Just interested in if there is a difference and what you use to cook in them but wouldn't put in the other.
I tend to use the metal ones for roasts that take a long time to cook and the ceramic ones for quicker cooking times, like lasagne etc.Don't know why.
That is what I would do and I don't know why either
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