#1  
Old 02-14-2013, 01:49 PM
Serf
 
Join Date: Apr 2010
Location: charlotte, nc
Posts: 11
Default cast iron

Hey peter,

i took a class from you at J&W about a year ago and we made some killer focaccia. we made it in a hotel pan, and i have a friend that swears by a cast iron pan (like they use for deep dish in Chicago) for his. do you think there really is a difference???

Jamie
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  #2  
Old 05-15-2013, 05:50 PM
Serf
 
Join Date: Mar 2013
Location: port townsend, WA.
Posts: 14
Default Re: cast iron

I,m thinkin' cast iron would be exellent. Would develope a crustier crust. Also a commercial grade 1/2 size sheet pan works great. Hotel pan is kind of thin. Depends also on the oven. Baking foccacia directly on a stone is a great way to go. Forget the pan altogether! ...dude
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  #3  
Old 09-16-2013, 09:10 AM
Laborer
 
Join Date: Jul 2013
Location: Redondo Beach, CA
Posts: 65
Default Re: cast iron

Jamie,

I'll shoot Peter a note to take a look at this and let us know.

Brad
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