Episode 22, Cookware

In this episode I share the cookware that I like to use in the Wood Fired Oven. All of the pieces were purchased for me by my generous family, and nothing was given to me by the manufacturers. So the opinions are my own.

What you cook with is all a matter of personal preference. You should use whatever feels comfortable and fits your cooking style. I think it’s important to understand the material you’re using so you can get the most out of it.

Carbon Steel
00:50 Blanc Creatives, https://blanccreatives.com

04:10 Cast Iron
Lodge Cast Iron, https://www.lodgecastiron.com
Finex, https://finexusa.com
Staub, https://www.staub-online.com
Smithey Cast Iron, https://smithey.com
Field Company, https://fieldcompany.com

07:24 Stainless Steel
All-Clad, https://www.all-clad.com
Mauviel, https://mauviel-usa.com

09:42 The Cazuela
La Tienda, https://www.tienda.com

11:06 Copper
Mauviel, https://mauviel-usa.com
Ruffoni, https://us.ruffoni.net
Falk Culinair, https://www.falkculinair.com

12:22 Tuscan Grill
Steven Raichlen, https://www.stevenraichlen.com
It doesn’t seem like he manufacturers it anymore, but maybe we can persuade him to reconsider.

Casseroles
Le Creuset, https://www.lecreuset.com
Staub, https://www.staub-online.com

Manhattan Cocktail:
2 ounces whiskey (I like Four Roses Single Barrel, and also Nikka Coffey Grain Whisky)
1 ounce sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters
Fabbri Cherry and twist of orange peel

The wine I was enjoying during filming:
2014 Chateauneuf de Pape, Domaine du Vieux Télégraphe