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Pots and pans - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pots and pans

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  • Pots and pans

    Who knows what kind of cookware one can use in a brick oven?
    Thanks,
    Dianne
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    I have a range of pans I like, each of which gives a different effect:

    Glazed terra cotta pans. I have a range of sizes and shapes for
    roasting meat and fish, veggies, potatoes and slow cooking. I have a
    covered one for beans and lentils, and use an oval for fish.

    Stainless steel 3 ply. I have an All-Clad-ish round with a long steel
    handle for rice, fire-in-the-oven appetizers, shrimp and anything
    that likes it hot above and below. I also use it for hot oven
    potatoes roasting. You can preheat this one for faster potatoes.

    Cast iron grill pan (with raised grill). I use this for sausages,
    whole fish, and grilling eggplant and peppers. It has a steel (not
    wood) handle. You can pre-heat it before putting on the food and cook
    whole fish without turning.

    Steel one ply paella pan with handles on the sides. For Spanish
    paella (don't move the rice after it sets!)

    Aluminum one ply pan with handles on the sides. The bottom gets hot
    very fast. I use this one to brown eggplant for eggplant parmesan,
    but it seems to do about the same thing as the stainless 3 ply.

    Regular round or rectangular steel baking pan for focaccio and
    sciachiatta. They conduct heat better than terra cotta for bread.

    I cracked a few white porcelain pans, so I stopped doing that.

    Looking forward to hearing other idea.

    I like Bob's idea of using the pan that holds the chicken upright.
    I've heard (but not tried) you can put garlic and herbs in a little
    water in the dish itself, which carries the flavors up into the
    chicken with the steam.

    James
    Pizza Ovens
    Outdoor Fireplaces

    Comment


    • #3
      For cooking surrounded by flames I use one of those stainless steel
      pans that are used by caterers in warming/steam tables. I just saw
      them for $12 at my chef's supply house. They're about 12"x18"x3".

      I also use Italian terra cotta pots I found at a different chef's
      supply place. These are very good for stews, etc. I've used this in an
      oven with the fire burning & in the residual heat of one after bread.
      Also, a baked bean pot (like the Boston Baked Bean type) works great.
      Of course cast iron is great too.

      For fish, try a couple of cedar shakes. Soak 2 in water for an hour or
      so. Then lay them on top of each other so the tapered end of one is on
      top of the thick end of the other (that way you end up with an even
      thickness along the whole thing. The fish is laid on this, slid into
      the oven and cooked surrounded by fire. When you're done you can let
      the shingles finish drying out and use them to start your next fire. A
      large bundle of 2nds (common not clear grade) was something like $15
      from Home Depot. (I saw they're selling cedar planks now for cooking
      on the grill for almost that much for a single plank...sheesh!)

      Jim

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