kcmckay
Gold Member
- 704
So last night at my show I made Mexican Chicken Lasagne and one of the guests asked why she needed a DCB. Since of course I said everyone needed to get one! Well one of the guests asked why she couldn't make the dish in her pyrex or corningware casserole dishes. What makes the baker so much better. I was stumped but had told her I'd look into it and perhaps experiment as well. Does anyone have any words of wisdom on this? TIA