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roobqn 08-19-2010 08:44 AM

Pans
 
I have seen the terracotta dishes and the cast iron pans used in several videos, but I was wondering about aluminum pots and pans. At such high heat would they begin to emit anything that they don't at lower temps?

We have several "sizzle" plates that we use in the house oven to warm up and keep meats warm during dinner that are aluminum and I would like to get several pans to saute items in the WFO with.

Anybody with any thoughts?

splatgirl 08-19-2010 09:16 AM

Re: Pans
 
Aluminum melts at ~1200F. Your oven will most likely not ever see that temp, but hearth temps of ~1000 F are not at all unheard of and either way, it's too close for comfort. Aluminum is a fairly unstable metal to begin with. Heating it up makes those molecules all the more reactive. Probably not the best thing for your health even in lower temperature situations.
You can get cast iron sizzle plates. They work better anyway.

asudavew 08-19-2010 09:26 AM

Re: Pans
 
Aluminum would probably be fine to use in the entry way, where the heat is not as intense, but cast iron is probably the best way to go.

Also, aluminum may cause some discoloration on your floor bricks.

But I use a heavy aluminum sheet pan just inside the entry to cook cheesy-garlic bread sticks for appetizers. I just turn the pan 180 degrees half way through cooking.
No problems for me.

roobqn 08-20-2010 05:46 AM

Re: Pans
 
Thanks for the answers splatgirl and asudavew! I didn't even think of the aluminum melting to be an issue.
Cast iron it is.

texassourdough 08-21-2010 12:15 PM

Re: Pans
 
Hi Roobqn!

Your question provides a good opportunity to remind everyone to be careful of what metals are in their oven. Galvanized iron is a big no-no for the zinc will vaporize at oven temps and is a bad neural toxin. It is probably a good idea to not put any even remotely questionable metals in your oven.

As splatg suggests, aluminum is potentially troublesome. I would suggest making sure aluminum is NOT in the oven when firing and is kept away from the coals during cooking. It should be okay, but it is getting close to trouble if it is on the coals or during firing. Keep in mind fire is not the only concern with aluminum. Acids (such as tomatoes and vinegar) attack aluminum and create aluminum salts that can be ingested and they aren't good for you either.

It is probably worth noting that Teflon is bad news at only 450 degrees or so - keep it out of the oven - even at the entry it could easily overheat and fume.

Cast iron is probably the only really safe metal for all oven conditions. Oven safe pottery is the other choice.

Good Luck!
Jay

Stan 08-23-2010 06:33 AM

Re: Pans
 
I don't know if you have a Cost Plus World Market or a middle eastern grocery near you, but I picked up a dish called a karahi at the World Market for around $10 that is just fantastic. It's an Indian wok-like stainless steel bowl with a flattish bottom. I can put it in the oven, saute, boil, bake, roast, whatever. I like it enough that I bought 3 more!

Stan

roobqn 08-27-2010 07:27 AM

Re: Pans
 
Last year all of our Cost Plus World Markets (2) pulled out of our market, we have a slew of mexican and asian and one medditeranian but going to have to look into middle eastern grocery, thanks for lead Stan.

I stopped into our resturaunt supply store to browse their pans. Wanted to see what stainless steel was going to cost me. Before I got to looking I walked though the discount area and found 4 cast iron skillets 3 8 inch and one 10 no price tags on them. I knew I would be getting a good deal just because of that. Walked out with the pans for 29.00 bucks.

So thanks for advice from all of the above who recommended cast iron, I would probably not have even thought of that even though I have seen them in pictures being used.

On a side note picked up a new Lodge double sided cast iron griddle (one side smooth one side grated) and that cost me $50.00.

splatgirl 08-27-2010 08:11 AM

Re: Pans
 
yep, my cast iron skillets see heavier use in the WFO than anywhere else. And now that you mention it, I have that same lodge griddle but for some reason never thought about it for the wFO. Duh.
I have several skillets in a couple of sizes, but my favorites are the OLD ones that came from church rummage sales and garage sales. And I see them all the time at Marshalls or TJ Maxx for $5-12 depending on the size.

texassourdough 08-27-2010 07:46 PM

Re: Pans
 
Cast iron rocks!

GianniFocaccia 09-03-2010 10:24 AM

Re: Pans
 
2 Attachment(s)
According to the following Food Safety site aluminum cookware (unlike exposed copper cookware) is not hazardous to your health.

http://www.foodsafetysite.com/consum...se_article=373

FWIW, here are two pans utilized by the chefs at the First annual FB Expo last spring. If memory serves me, one oven (salmon) was about 650F and the other (garlic) was between 700-750F.


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