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le panyol oven - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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le panyol oven

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  • le panyol oven

    Do any of you have experiences with the Le Panyol ovens which you might share? How do they compare with the Forno Bravo ovens?
    Author of "Passionate About Pizza: Making Great Homemade Pizza" cookbook http://www.passionateaboutpizzabook.com

  • #2
    In this corner..

    As fer as I know, Forno Bravo ovens are far superior to the La Panyol ovens. If I remember correctly, several la panyol ovens exploded in the mid eighties, badly maiming pizzaolas across much of the eastern seaboard.

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    • #3
      Forno Bravo superiority

      I'm glad to hear that the Forno Bravo ovens are so good. What is it that makes them so much better? Aside from not exploding, that is ;-).
      Author of "Passionate About Pizza: Making Great Homemade Pizza" cookbook http://www.passionateaboutpizzabook.com

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      • #4
        The secret ingredient is love.

        Having an invaluable forum such as this to share methods on topics ranging from oven installation and firing methods to pizza dough hydration and topping selection makes going with a Forno Bravo oven a no brainer. Anyone who cares about pizza oven lifestyles enough to set up and maintain a forum such as this obviously cares enough to only sell the very best ovens and accessories.

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        • #5
          The secret ingredient is love.

          Having an invaluable forum such as this to share methods on topics ranging from oven installation and firing methods to pizza dough hydration and topping selection makes going with a Forno Bravo oven a no brainer. Anyone who cares about pizza oven lifestyles enough to set up and maintain a forum such as this obviously cares enough to only sell the very best ovens and accessories available.

          Comment


          • #6
            See, so nice you said it twice!

            But I do agree, James obviously has a passion for pizza and pizza ovens. I am sure he will take this opportunity to jump on and detail some of the reasons that make Forno Bravo ovens superior...

            Drake
            My Oven Thread:
            http://www.fornobravo.com/forum/f8/d...-oven-633.html

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            • #7
              I definitely enjoy my ovens and the entire process of helping build up a community of people who own, enjoy and use wood-fired ovens. To think that this Forum is less than 18 monhts old -- and you have to wonder what we all would have done without it.

              On the Forno Bravo ovens, I can say that we invested a lot of time indentifying the right producer(s) and building relationships with them. I also installed ovens from different producers, and cooked in ovens from different producers before going ahead. It wasn't easy, but the results have been excellent. The Forno Bravo ovens heat up faster, hold heat better, cook better and last longer than either their Italian competitors, or ovens made in France or the sates. I have never cooked in the specific brand you mention, but I have cooked quite a few times in French made ovens, and I think the Italian ovens in general (and Forno Bravo ovens in particular) are much better. The heat up issue is important for backyard cooking, and having an oven that heats up in 45 minutes is a lot better than one that heats up in 90 minutes or more. And it is not fun watching an oven that took 90 minutes to heat up lose its heat before your chicken has finished cooking (I've been there).

              Our ovens our made from a proprietary refractory material (not clay or generic refractory concrete), and the shape is perfect. Another way I think about it is that the Italian pizza oven market is much (much) bigger than any other pizza oven market in the world, and that there are more producers and it is more competitive. The result is better ovens. Add the fact that our precast oven producer is the largest in Italy by a wide margin, and it all makes logical sense to me.

              I'll stop boring you.

              I put together a 10 Reasons Why our ovens are the best list a while back. You can find it here:

              http://fornobravo.com/why_forno_bravo.html

              James
              Pizza Ovens
              Outdoor Fireplaces

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              • #8
                Thanks!

                Thanks for the information!
                Author of "Passionate About Pizza: Making Great Homemade Pizza" cookbook http://www.passionateaboutpizzabook.com

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                • #9
                  Re: In this corner..

                  Originally posted by redbricknick View Post
                  If I remember correctly, several la panyol ovens exploded in the mid eighties
                  This appears to be an urban legend. The American distributor has just posted a thoughtful piece discussing his product, and refractory failure in general:

                  http://www.fornobravo.com/forum/f6/l....html#post8052
                  My geodesic oven project: part 1, part 2

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