Pots and Pans for your Woodfired Oven
Pots and Pans for your Woodfired Oven – what to get can be an overwhelming choice so we’ve put together this week’s #woodfiredweekly to get you off to a great start.
For high heat, we like sturdy cast iron or lighter beaten steel. Both black so no worrying about losing the colour and no danger of them cracking in the heat as they can take such high heats.
Pots and pans for your woodfired oven – what we use here at the cooking school
We use a variety of pans but particularly like –
- cast iron from Morso
- Spun Iron from Netherton Foundry
- this set of skillets from BigFire
- a selection of random pans we’ve picked up in charity shops, junk shops and car boot sales
- pans we’ve been given by parents and relatives, usually too heavy for them to pick up any longer but great for the woodfired oven – we have an old cast iron frying pan, perfect for blackened tomatoes and cooking squid; old roasting tins essential for foccaccias, old jam tart tins which we now use for Yorkshire puds and oven-baked pakoras
One piece of equipment we use endlessly for grilling, smoking, adding height, creating space in the woodfired ovens is our Tuscan Grill. Again made of cast iron so it needs thorough heating before use but is fantastic for steaks, barbequing, smoking fish, so much else.
Pots and pans for your woodfired oven – where to buy them
Kitchen shops obviously!
Junk shops or car boot sales – if you see something you like, don’t dither, buy it; if you think about it, someone else will nab it first! Often pans here are an utter bargain as no-one else really wants them but we have found some great pans we use a lot – our French crepe pans were 3 for £6; utter bargain!!
For lower temperatures, we happily use ceramics and enamels pans like Le Creuset. Spanish ceramics particularly are great – they are happy in the heat, come in a variety of colours and they are great oven to tableware. We use our fake Le Creuset pot for our woodfired paella.
Pots and pans for your woodfired oven – keeping them clean
As far as keeping them clean goes, we don’t worry too much – hot soapy water and an occasional light scouring. What we do do however is put them back in the cooling oven after we’ve finished cooking and once the pans have been washed. This completely dries them out and stops any rust forming. Once they are completely dry, we rub lightly with a little sunflower oil and a bit of kitchen paper.
If they are really in a bad way, soak them in vinegar for an hour or so (or overnight if really bad) and then scrub, wash in hot soapy water and dry as above. Malt vinegar is fine!
We hope that’s a useful run through of what we use in our cooking – nothing unusual and once you’ve got your pans, they’ll last you a lifetime.
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David and Holly