Ugh, my friend did the exact same thing last week and it was like eating sawdust. She was so mad. I told her what @max_webb42 said is spot on, you really have to pull it early. My go-to is 375 degrees for maybe 7 minutes, just until it flakes a little. It depends on how thick the piece is, but you can always put it back for another minute. Letting it rest for a couple minutes after is the real key for keeping it moist.

Right? Why do recipes make it seem so hard? I tried making hummus from scratch once and the instructions had me doing all this extra stuff, like peeling each chickpea. It took forever and honestly tasted the same as the stuff from the store. Some people just love to overcomplicate food for no reason.

Ugh, that's rough. @elizabeth_martin is right, it feels like people skip basic safety steps everywhere now, doesn't it?

Saw a repair guide from a Tokyo shop that recommended a soft toothbrush for shutter blades too. They said to use it dry, no cleaner on it.

Terracotta is way better for roots anyway lol.