Get in touch

Email: Vantoron@gmail.com

We read everything and usually reply within a few days. The kinds of mail we want:

• Corrections — a gas mark or pan volume that disagrees with a published source you can link. We fix, credit and date the change.
• Your oven's offset — tell us your dial, your thermometer reading and your oven type; calibration anecdotes become better guidance for everyone.
• Topic requests — a conversion fight we have not covered yet (sourdough temperatures, sugar thermometry, proofing boxes).
• Partnerships — see the disclosure first: our numbers are never for sale.

For privacy questions (data, newsletter, cookies), email the same address with “Privacy” in the subject — see the privacy policy.