Favorite pan, tool or gadget

[maver]

A picture of the clinker grabber that Jack pointed me towards.

the link in case I attach improperly, 6th photo down, patented in 1903

What is it?

[CanuckJim]

Maver,

What a splendid piece of period iron to use with your oven. If you haven't found one yet, keep looking.

Jim

[james]

I have added a few items to the FB Store, including a nice pair of long leather gloves, cedar planks, and a commercial pizza cutter (you can remove and sharpen/replace the cutting wheel). You can find it all in at http://www.foronbravo.com/store/.

Here are a couple of photos.
James

[Richard]

Would use the rack. Stand may be too large for space

[james]

Tim,
I love those pans. There's something about cast iron and brick ovens.
James

[KiwiPete]

Hi,

I have just bought a wooden Forno Bravo peel from the NZ distributor, David Anderson. (BTW a very nice and helpful guy)

Should I season the peel with oil before use (if so, what sort of oil) or just use it as is?

[dmun]

I use mine bare. They get dirty on the bottom from skidding it onto the ashy surface of the cooking floor. I don't think oil would help. Keep it dry, of course. Some people suggest superfine sanding of the working surface to make pizzas slide off better, I don't think this makes much difference.

On a topic up thread, one of the clinker grabbers went on eBay this week, for 72usd. Too rich for my blood.

[Jim Bob]

Dmun,
Like to ask you a question about the ashy floor of the oven. Do you simply brush off the bottom of the cooked pizza when done? Looks like the crust would be gritty all the time.
I am still curing my oven and will soon be diving into pizza making. I thought i read about someone using a damp rag on a long mop handle to clean floor prior to cooking, but would that not cool the floor down too much?
Appreciate any help,
Jim Bob

[dmun]

Do you simply brush off the bottom of the cooked pizza when done?

You brush the floor before placing the pizza. Wood ash tends not to stick at those temperatures, and I've never had a gritty pizza. You want to use small pieces of well seasoned hardwood for your final flame while cooking: any sort of junk will do to heat the oven up, but pine and scrap lumber will spit bits of char and ash on top of your pizza.

The only time ash is a problem is in windy conditions. You just have to brush more often then.