Episode 22, Cookware

[@markomilic8964]

There is no YT channel that is even close with professionalism compare to this one. The way things are explaine are just simply amazing. I truly enjoy to watch every single video.

[@TheWoodFiredOvenChef]

Thank you Marko

[@anoxisify]

I just love how much work you put in your videos. They're just perfectly balanced with the music, crackling sounds and your calm voice

[@robertrico7598]

Clive is the best. No Truffle in this episode!?!

[@TheWoodFiredOvenChef]

Thank you!

[@TheWoodFiredOvenChef]

She finds this subject matter boring, and wouldn't cooperate

[@robertrico7598]

@@TheWoodFiredOvenChef typical Frenchie… tsk tsk

[@gdfein]

Totally agree. I find the music and crackling fire sound so soothing I wish I had it as a recording I could play in a loop when we have people over and fire up our oven.

[@John.117]

I’m always impressed with your accuracy and delivery. You’re absolutely correct in everything you said and your presentation is elegant and tasteful. Thank you so much for sharing. I would love to spend an afternoon just watching you at work with your recipes and wood fired oven. Your videos themselves are also a treat though. Very well done Sir. Thanks again.

[@TheWoodFiredOvenChef]

Thanks John. I really appreciate the feedback. Clive

[@synseer8484]

I agree 100% with this post! - syn

[@jjgogas1011]

Get off his wooden spoon, john.

[@robertrico7598]

I get so excited every time I see a new Clive video!

[@TheWoodFiredOvenChef]

Thanks Robert

[@AlexAPorsche]

@@TheWoodFiredOvenChef great videos sir... ive just built a clay oven this summer and your videos are priceless. Just wish they were more frequent ! :) Your channel is like my cook book now. thank you

[@TheWoodFiredOvenChef]

@@AlexAPorsche Hello Alex. Thanks for getting in touch. Great news about your oven. I'm working on some new content that will be up soon. Clive

[@TheParag18]

Yes very true....same here

[@michellesanjuan1958]

Me too!!! No pressure Clive 😉 xx

[@erichorning662]

Who knew Sir Sean Connery is still alive and cooking fabulous meals!? Love your videos and this one in particular was excellent.

[@josedacunhafilho]

This channel is the ultimate consolation for this awful period of covid; it makes us feel as if the world is a good place, or if it isn't as fucked up as it actually is. Thank you guys a million times for the break you provide.

[@TheWoodFiredOvenChef]

Thanks José

[@dennisbaker6814]

Thank you again for a fantastic video. I learn something new every time I watch.

[@TheWoodFiredOvenChef]

Thanks Dennis

[@klav5930]

Wow! That’s an absolute stunning setup! The people you sometimes wish you could spend a week learning from.

[@TheWoodFiredOvenChef]

Thanks so much

[@atruewild]

Clive, really fantastic work on this video. Beyond the clear explanation of materials, you provided several pearls of wisdom on technique that I had not considered. I will now always factor the wall height of pan, impact of the handle, and if I’m cooking during the live fire vs retained heat phase. This video was a MasterClass my friend!!!!

[@TheWoodFiredOvenChef]

Thanks David. Always enjoy hearing from you. Clive

[@olsaffa7679]

Clive! I know I might sound over the top but your videos make me cry. I grew up with cooking over embers / coals and associated that with socializing the way I know best. Sad as it might sound; if I need to feel better, I watch one of your videos on wood fired oven cooking. Keep them coming - you do not know the joy you spread. By Golly, one day I'll have one in my yard and kitchen too.

[@TheWoodFiredOvenChef]

Thank you so much for your extremely generous comment. I''m so happy that the videos connect with you in that way, and it make all the effort worthwhile to get this kind of feedback. More to come. Thanks, Clive.

[@texas2far]

Who else was drooling and in a trance like state watching this video? Well done AGAIN Clive!

[@TheWoodFiredOvenChef]

Thanks Jared

[@jamieroberts8844]

Thanks Clive--you help so many of us with our live-fire / wood-fired oven cooking! One special purpose piece of cookware I love using with retained heat and "low-fire" roasting is a tagine--it's great for braising, re-heating, and even relatively high temperature meals. There are all-ceramic ones, of course, which are wonderful, but I like the Staub enameled cast iron / ceramic lid combo--best of all worlds, in that it's not-too-heavy cast, great for acidic sauces / ingredients, meant for high direct heat, not as subject to thermal shock, and retains moisture with the classic ceramic top! Cheers and thanks so much again!

[@TheWoodFiredOvenChef]

Thanks for the suggestion Jamie. My tagine had been sitting on the shelf for too long, and I should use since the wood oven is a great environment for it. Clive

[@alpeshsoni35]

Thanks for elaborately explained on cooking utensils

[@TheWoodFiredOvenChef]

My pleasure

[@scotttipson5742]

Thanks for all of that great info! Always great to see what people recommend!

[@TheWoodFiredOvenChef]

Thanks Scott

[@WoodFiredOvenPodcast]

A spectacular episode on cooking gear Clive - well done. Brilliantly explained.

[@TheWoodFiredOvenChef]

Thanks Mark!

[@adini2]

Finally! I have been searching the internet and stores for years trying to replicate your cookware.

[@TheWoodFiredOvenChef]

Thanks Arash

[@graphguy]

You have a beautiful home and wood fired oven. Without sounding invading your privacy, it would be wonderful to see more of your family (4 legged included) and home in your videos - which are the best!

[@TheWoodFiredOvenChef]

Thank you

[@peterhast]

Love all the information you share, great cinematography and music. Lighting is really nice and the sounds are comforting, thank you!

[@TheWoodFiredOvenChef]

Thanks so much Peter

[@tomallcock3185]

This was the first time in an age I have been excited about a new video notification from KZbin. Please take that as the compliment I intend.

[@TheWoodFiredOvenChef]

Thanks Tom

[@MisterCreative]

Another fantastic video that I’m sure I’ll come back to again and again.

[@TheWoodFiredOvenChef]

Thank you

[@sarahdodge5113]

This video couldn't have come at a better time. I'm just finishing my pizza oven build and cooked in it for the first time last night. I quickly realized I had no idea what I should be cooking on! You saved me a lot of trial and error. Your videos have been the prime inspiration behind my oven, my tools, and the ambience I want to create. Keep up the good work and I look forward to more cooking videos!

[@TheWoodFiredOvenChef]

Wonderful news about your oven Sarah. You're going to have so much fun enjoying how versatile it is. I look forward to hearing about your cooking adventures. Clive

[@konkothraalbin9542]

Excellent episode. Lots of ideas and thanks for introducing Steven Raichlen.

[@TheWoodFiredOvenChef]

Thanks Konkothra

[@mohamedhafez6288]

I'm enjoying your episodes. They seem to me as artistic ,joyful , informative moments. Thanks a lot.

[@TheWoodFiredOvenChef]

Thanks so much Mohamed

[@rosariacarlostella9105]

I was completely mesmerised. What a beautiful informative video. Thankyou

[@TheWoodFiredOvenChef]

thank you Rosario

[@RichardVStevenson]

Thank you Clive and team, very informative video! Also garden is looking spectacular loved the first shot in the video.

[@TheWoodFiredOvenChef]

Thanks Richard

[@louisekarsten2274]

Beautiful video as always ❤ We would love to see your garden!!! The small glimpse by the amazing oven looks just devine 😇

[@TheWoodFiredOvenChef]

Thanks Louise

[@remarkable99]

Great video! I hadn't considered carbon steel as a good alternative to cast iron before - very interesting! Your videos are so inspiring - thank you so much for taking the time to make them. My only complaint is - we need more of them! LOL!

[@TheWoodFiredOvenChef]

Thank you! More to come. Clive

[@mohamedhafez6288]

I really enjoyed this event. Information and music with good quality screenplays

[@TheWoodFiredOvenChef]

Thanks Mohamed

[@jeffthornton2618]

This was awesome! Learned a great deal here. Thanks for taking the time to do this.

[@TheWoodFiredOvenChef]

Thanks Jeff

[@bronstet]

Good to see you back, Clive. This was a beautifully shot and extremely informative video. Thanks so much for doing it.

[@TheWoodFiredOvenChef]

Thank you Tran

[@jenniferbikopoulos5671]

Superb new episode ! Loved every minute of it ! 🔥🔥🔥

[@TheWoodFiredOvenChef]

Thank you Jennifer

[@nomadlight]

Thanks for your lovely shows !

[@TheWoodFiredOvenChef]

Thank you!

[@puddytat62]

Minor detail …. These carbon steel products are usually sold out even though most are $500 USD and alot are much more expensive! I’m sure these are made by artisans who have enormous pride in their work but unless you are independently wealthy like someone living on a tropical island for example I’d suggest more modestly priced carbon steel products … more sensibly priced but not likely made by artisans. I think the set of 3 he referenced is in excess of $1500 USD I’m pretty sure Lodge also makes carbon steel products… even Oxo makes the pans … nowhere this kind of price if course. But you do you!!

[@lukasvrana6388]

Everytime I am impressed by the video and sound quality... I am preparing everything for my future oven build, just bought cast iron set I can use at grill and probably in the oven in the future. Thank you for the high quality information :)

[@TheWoodFiredOvenChef]

Thanks Lukáš

[@hooters28]

Thank you so much for this video. I have been struggling with choosing the right pan for certain food groups. After the entire family praised my replication of your pizzas video, I braved lamb and other meats. I already wish I had a larger oven so that I can properly use the retained heat. That and getting multiple dishes cooking at one would be very handy. I loved the look of the cheese topped leaks I think they were. Nice to have another video from you. Stay safe and we can’t wait for the next one. Regards. Roger

[@TheWoodFiredOvenChef]

Thanks Roger. I have a series of videos planned just about vegetables, and the leaks will included in that. Clive

[@talljjparis]

Thank you so much for your series. I've learned so much and my confidence level goes up after every video. Smart and beautiful videos.

[@TheWoodFiredOvenChef]

Thanks JJ

[@talljjparis]

@@TheWoodFiredOvenChef So I'm guessing you're making a cook book or you're condensing your work flow? When can we expect one? :)

[@TheWoodFiredOvenChef]

@@talljjparis a cookbook is on a very long list of things to do

[@talljjparis]

@@TheWoodFiredOvenChef Share more, please. I'm very interested in learning as much as possible about Wood Fired Cooking. I worked in F&B for years and have followed my passion for f&b here.

[@bigtime37ja]

Very good food for thought (pun intended) as well your testing and recommendations are exceptional. Thank you for taking the time to share with us. 🇺🇸

[@TheWoodFiredOvenChef]

Thanks Jerry

[@tchindaikreo]

Very happy to see this video It is full of learn as usual Thank You very much to share Your Knowledge with Us ( from Cameroon )

[@TheWoodFiredOvenChef]

Thank you Olivier. Glad you found it useful. Clive

[@matthewjamesduffy]

You are using all the best pans I love it. Blanc creatives, smithey, field, mauviel and le creuset are all a huge part of my cooking. Great video thanks for sharing.

[@TheWoodFiredOvenChef]

Thank you Sir!

[@OscarTheSausageDog]

Really enjoy watching your videos. Very mesmorizing. Looking forward to viewing many more!

[@TheWoodFiredOvenChef]

Thank you!

[@allenallison8046]

Amazing job Clive! I just ordered a few pans for my oven and can't wait to put them to use. Looking forward to the next video.

[@TheWoodFiredOvenChef]

Great to hear Allen. More to come. Clive

[@braddixon3338]

You sir are my cooking hero! I could work under your tutelage for an eternity. I love all the dishes you cook in your oven, and btw I was surprised quite a bit when you said you built your oven, just remarkable. So far I've stuck with cast iron in my oven, as that is what I have, but seeing the all-clad, which I also own, makes me wonder about branching out. Thank you so much for your incredible and soothing videos.

[@TheWoodFiredOvenChef]

Thanks Brad for this response, I appreciate it. I'm sure that most of the cookware you use in your kitchen can work in the wood oven, but check the specifications first. I look forward to hearing more. Clive

[@blaproject_studio]

All your videos are great! You inspire me to dream to build a wood fired oven!

[@TheWoodFiredOvenChef]

Thank you. I hope you get one.

[@BuildswithBrian]

Great video Clive , very informative. And of course, like all of your videos, very relaxing to watch and enjoy 👍

[@TheWoodFiredOvenChef]

Cheers Brian

[@kirillsuslov4557]

Clive, thanks for all the work you put into your videos. It's incredible to see how you know your numbers. I watched this video 3 times and will happily watch it again. I have my mauviel, de buyer, matfer, le creuset, demeyere, but was excited to find out about the cazuella from regas! Ordered one immediately to try it!

[@TheWoodFiredOvenChef]

Thanks for getting in touch. I’m glad you enjoyed the videos and appreciate the feedback. You have a nice set of dishes and the Cazuella will be a great addition.

[@mikecalvert1014]

This is brilliant,thanks Clive. Still going strong and loving my oven!

[@TheWoodFiredOvenChef]

Many thanks Mike

[@TMac0925]

Great video as always. Thanks for sharing your knowledge with us.

[@TheWoodFiredOvenChef]

You're welcome

[@flatlander6734]

'Bout time, Dude!!! 👍 Glad to have you back!!! I use mostly carbon steel, several size/height grills, log tongs, long handled poker, etc. that I made in my Blacksmith shop. Also, very handy is a turntable, that I made to fit a special roaster from a fleamarket that I call my "magic pot", 'cause nothing fails in it. The turntable raises the bottom off the oven floor about 2", which makes use of the convection in the oven, which I feel is better than cooking directly on the surface, and of course facilitates rotating the pot, by reaching in with the poker and spinning the turntable. Works well.

[@TheWoodFiredOvenChef]

Thanks for all the useful information. The turntable sounds very interesting, and I'm impressed that you make your own pieces. Well done.

[@NinjaMonkeyPrime]

Just wanted to say a quick thank you for this video. I toyed with the idea of building a wood fired oven but for now I'm only cooking on a Big Green Egg. But thanks to you I looked into carbon steel and it's been a great discovery. For Christmas my lovely wife bought me 2 frying pans from Misen and the Paella pan from Lodge. The frying pans are great but they don't fit on my grill so they're mostly just stove top. But the Paella pan fits nicely with my Big Green Egg and the combo has been a total blast. It's not a true wood fired oven experience with the Big Green Egg, but for some reason it's still a fun experience that I haven't had before with my cooks on it. I'm having so much fun with these new cookware items that I'm having a hard time not buying more carbon steel. I may never build my own wood fired oven but this little cookware change gets me close to it and it's pretty fun so thanks.

[@TheWoodFiredOvenChef]

Thanks for getting in touch, and I'm glad you enjoyed the video. Misen are great pans, and I've heard nothing but great things about cooking with the Green Egg. I agree, it's fun having a choice of pans to work with, that suit the dish and a particular cooking style. Clive

[@cletushatfield8817]

I've noticed those Blanc Creatives in previous videos. Really nice looking pans. Was a very pleasant surprise to see that they're made here in the US.

[@swaldren]

Just got the 13" roaster and it is fabulous! Unfortunately BlancCreative is moving so there will not be new pans for months. Definitely going to be buying more from them when available.

[@TheWoodFiredOvenChef]

They're the best

[@TheWoodFiredOvenChef]

Get on the waiting list and time will pass very quickly

[@BridgeCityLawPersonallnjuryLaw]

I’ve found a new way to use my pealla pans. The have good handles you talk about and a variety of sizes. Thank you for the highly informative video.

[@TheWoodFiredOvenChef]

Thank you.

[@sebastianguerraty6413]

Quick comment about the enameled cast iron casserole pots: they usually come with a stainless steel knob on the lid, which for some reason is rated for a lower temperature than the actual pot, if you are going to be using the pot with higher temperatures some manufacturers will sell you a knob with a more heat resistant coating which is really easy to install (for le creuset you can identify the high temperature knob easily since it is a opaque black one instead of the shiny steel one that comes from the factory) If you are in the US you can get the special knob from amazon and install it yourself, as long as you have a screw driver :)

[@TheWoodFiredOvenChef]

Great information Sebastian. Thanks, Clive.

[@kanavgupta4930]

LOVED THE DETAILED INFO IN VIDEO ... THE WAY YOU FILM AND EDIT IS AMAZING

[@TheWoodFiredOvenChef]

THANK YOU KANAV!

[@Chrisg78901]

I’m new here, and so glad I found this channel. Thank you!

[@TheWoodFiredOvenChef]

Thank you!

[@geoffryall-harvey7324]

I welded up my own Tuscan grill using rebar and angle iron I had spare from another project. Adds versatility to your WFO

[@TheWoodFiredOvenChef]

impressive Geoff. Thanks for letting us know. Clive

[@marionmackie5114]

Very helpful...many thanks! So enjoy your channel! 👍

[@TheWoodFiredOvenChef]

Thanks Marion

[@chrismyers7499]

Good to see you and hope you both are doing well very informative and great video take care

[@TheWoodFiredOvenChef]

Thanks Chris

[@obel81]

I would love to see more new episodes.Enjoyed your videos alot.First class production..!

[@TheWoodFiredOvenChef]

More coming

[@rodolfomiguelserra]

Excelente explicación sobre el misterio que encierra el mundo de estas maravillosas ollas y sartenes, cacerolas y cazuelas y el por qué de su existencia. Gracias.

[@douglasribeiro8627]

As always, outstanding video full of amazing content. I will definitely save for those nice looking carbon steal pans. In the meanwhile, I will continue to enjoy my Tuscan grill (based on your suggestion from previous videos) and my cast iron pans. Can't wait for more videos :D

[@TheWoodFiredOvenChef]

Thanks Douglas. Carbon steel are well worth the investment. Clive

[@mrrm1st]

Your channel is just the best.

[@TheWoodFiredOvenChef]

Thanks Richard

[@beltxabeltxa]

Beautiful pans and dishes, lovely

[@TheWoodFiredOvenChef]

Thank you!

[@arribaxx]

Very useful info. Thanks a ton! This year I've been consistently exploring cooking with clay pots and cazuelas in my wood fired oven. From paella, Chilean curanto, to roasted chicken, I love the versatility. This is especially true when we talk about both heat retention and presentation. Keep those videos coming! @almuerzotedominguero

[@TheWoodFiredOvenChef]

Thanks Manuel. Interesting to hear what you cook in the Cazeula. Clive

[@XmanCo]

Absolutely loved the information and the whole video. nicely done 🔥🔥😀

[@TheWoodFiredOvenChef]

Thank you!

[@MaxPowers]

I love this show. Learning a lot.

[@TheWoodFiredOvenChef]

Many thanks

[@katesterling8915]

Thank you. Very interesting and excellent advice on each type of cookware. ☆

[@TheWoodFiredOvenChef]

Thank you Kate

[@bobg4328]

Thanks Clive - this is a fantastic resource!

[@TheWoodFiredOvenChef]

Thank you Bob

[@FrankWoodPhotography]

I adore this channel! I’d love a huge brick wood fired oven.

[@TheWoodFiredOvenChef]

Maybe one day Frank. More to come. Clive

[@martiganuk147]

Fantastic episode, as always! Not only are you videos very informative, but the are cinematic and acoustic treats to savour. My only complaint about your videos are there aren’t enough.

[@TheWoodFiredOvenChef]

More to come. Soon I hope. Clive

[@johnwyss8417]

Excellent episode, given me something to think about.

[@TheWoodFiredOvenChef]

Thanks John

[@brianwilson4861]

That rib eye roast looked delicious

[@TheWoodFiredOvenChef]

Thanks

[@rickf.9253]

Very helpful. Great video as always. Thanks!

[@TheWoodFiredOvenChef]

Thanks Rick

[@paulpohopien709]

I’ve watched every one of clives videos and agree with everyone else. Excellent content and as someone who’s just getting started in this hobby, this channel has been instrumental in elevating my game from just a simple pizza….although those are damn good! Keep them coming Clive

[@TheWoodFiredOvenChef]

Many thanks Paul. More to come

[@Moondoggy1941]

Thank you for a great video, I am always looking for a new/old way to cook.

[@TheWoodFiredOvenChef]

Thanks Jim

[@alpeshsoni35]

spectacular presentation skill... Realistic and interesting

[@TheWoodFiredOvenChef]

Thank you very much. More to come

[@nestorluvsher]

As someone that lives in an apartment with an electric stove top, this type of outdoor setup is a major goal for myself

[@bryanmatthews458]

Wonderful, as usual. The Blanc Creatives carbon steel pans are beautiful, for a mint. I have a number of Smithey cast iron pans, and love them. My next purchase will be carbon steel. Thank you for the info and great video.

[@TheWoodFiredOvenChef]

Thanks Bryan

[@shawnhampton8503]

I think it is important to mention that acids like citrus juice, wine, vinegar, tomatoes, etc. cannot be used with carbon steel or cast iron. They will strip the seasoning off and react with the iron creating a very metallic smell and taste. Love this video.

[@TheWoodFiredOvenChef]

Thanks for the comment

[@supasye]

I want to k ow more about thr oven build itself. I love that lip.

[@TheWoodFiredOvenChef]

If you say the magic word

[@supasye]

@@TheWoodFiredOvenChef please! 🙏

[@1366754]

As usual, you are the best! Thank you :)

[@TheWoodFiredOvenChef]

Thank you !

[@jjb5986]

Thank you for another great video, love to watch. Also learned that i can use my carbon steel pan in the oven (de Buyer). I thought that the pan would deform..

[@TheWoodFiredOvenChef]

Thank you

[@tgchism]

Wonderful video as usual. I use older versions of cast iron that are quite lighter than modern Lodge and other modern makers. The older brands include Wagnerware and Griswold but there are others including the older Lodge skillets and Casseroles. they work great in the oven. In addition to being lighter than modern cast iron, the skillets usually have a very smooth looking surface. You can't buy them in stores but will find them in thrift stores or places like e-bay.

[@TheWoodFiredOvenChef]

Thanks for letting us know to keep an eye out for that brand

[@tg9891]

Great video. I too love using cast iron in my WFO. I've not tried the high carbon steel items which you recommended. Ceramic stonewares definitely are heat level sensitive. I found out the hard way when using one and it shattered on the initial use even at a measured temperature lower than the manufacturer's specifications. At least the retailer stood behind it and agreed to allow me to return it. I have used a Tuscan Grill but have lately found that I will obtain superior result using a flat cast iron griddle laid directly on the hearth. Thanks again for the quality videos.

[@TheWoodFiredOvenChef]

Great information. Thanks for commenting. Clive

[@johnnydrac]

i just thought the other day if something might had happend to you because it's been so long since the last video . Really happy to see this is not the case.. LOVE LOVE LOVE all of your videos..

[@TheWoodFiredOvenChef]

Thank you!

[@geoffryall-harvey7324]

Great to see you back.

[@TheWoodFiredOvenChef]

Thanks Geoff

[@shard1471]

Amazing video as always. Keep up the good work, some of the best content on KZbin

[@TheWoodFiredOvenChef]

Thanks Shard

[@benos4x4adventures49]

Love you're videos mate....keep them coming. I've now nailed my Wood oven pizza's 👌👌👌 Perfect everytime...

[@TheWoodFiredOvenChef]

Cheers!

[@davidapp3730]

A great video on cookware. Carbon steel pans are on my list of items to buy for my oven. I use Stainless steel roasting pans from IKEA and find they work very well. Also several cast iron casserole pans. The Tuscan grill does get some use but I need to get it out more often.

[@TheWoodFiredOvenChef]

Thanks for letting us know your preferred pans David. Sound like a great collection.

[@davidapp3730]

@@TheWoodFiredOvenChef Got bread in the oven right now cooking with residual heat from lunch yesterday.

[@mattfeeley7928]

Just recently started cooking with carbon steel...it's awesome! Thanks for all your videos, looking forward to seeing more cooking and great recipes!

[@TheWoodFiredOvenChef]

Thanks Matt. More to come. Clive

[@rosscooper8263]

Great video as always keep them coming 😁🔥🔥🔥🔥

[@TheWoodFiredOvenChef]

Thanks Ross

[@Einungbrekke]

Another great on, have been looking forward to see your next one. I have just bought myself a De Buyer carbon steel pan. I have a hard time creating a seasoning on it. Have done it on cast iron in the past, no problem, but this one is proving to be a challenge!

[@TheWoodFiredOvenChef]

Thanks for getting in touch Lolindir. Let me know what you discover with the DeBuyer. Maybe it needs more heat to season.

[@edf.847]

Clive once again a great video have to pick up my usage of cast iron in the oven :)

[@TheWoodFiredOvenChef]

Thanks Ed

[@Mike-Diamond]

Many thanks for this, Clive. It was very helpful. I was undecided on enamel or plain cast iron but you’ve pretty much answered my question. I would like to go down the carbon steel but my budget doesn’t stretch that far just yet 😂

[@TheWoodFiredOvenChef]

you can't go wrong with cast iron Mike

[@Anteater23]

You might like the Lodge 14” dual handle chef collection skillet. It is bit lighter than the standard range.

[@lungbuster341]

I use my Blanc creative the most for my style of cooking. I too have the roasters and saucier pans and agree the loop handles make turning inside the oven so much better than long handles. I also have a Cazuela dish that I use quite often, especially for dishes that have liquids as the straight walls help keep them inside the dish versus a pan with sloped sides. I have a Tuscan grill that I like to use for steaks and chops with some coals underneath. I took a trick from your playbook and cut the legs down and agree it makes cooking easier in my oven. I have some All-Clad dishes I use but not as much as my Blanc. I would like to add some cast iron dutch ovens to my collection.

[@TheWoodFiredOvenChef]

Thanks for letting us know what you use. Sounds like you have a great collection. Clive

[@anastasiosleou7139]

As always outstanding 👌🏻👌🏻👌🏻

[@TheWoodFiredOvenChef]

Thank you Anastasios

[@footagemissing]

Great video thank you. I use a Dutch oven and a baking tray, I definitely need to get a carbon steel pan or two. Thanks again.

[@TheWoodFiredOvenChef]

Thanks Kai

[@nickarcher4775]

As always a fantastic informative video , Great content mate keep it up

[@TheWoodFiredOvenChef]

Cheers Nick

[@ravvenhawk1110]

Thank you very much for your efforts sir

[@TheWoodFiredOvenChef]

Thank you

[@TheParag18]

Very very informative 👍

[@TheWoodFiredOvenChef]

Thank you