Episode 22, Cookware
Вставка
- Опубліковано 29 вер 2024
- 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, blanccreatives...
04:10 Cast Iron
Lodge Cast Iron, www.lodgecasti...
Finex, finexusa.com
Staub, www.staub-onli...
Smithey Cast Iron, smithey.com
Field Company, fieldcompany.com
07:24 Stainless Steel
All-Clad, www.all-clad.com
Mauviel, mauviel-usa.com
09:42 The Cazuela
La Tienda, www.tienda.com
11:06 Copper
Mauviel, mauviel-usa.com
Ruffoni, us.ruffoni.net
Falk Culinair, www.falkculina...
12:22 Tuscan Grill
Steven Raichlen, www.stevenraic...
It doesn’t seem like he manufacturers it anymore, but maybe we can persuade him to reconsider.
Casseroles
Le Creuset, www.lecreuset.com
Staub, www.staub-onli...
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
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!
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
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!
Thank you! More to come. Clive
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!
Thank you
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
Thanks Manuel. Interesting to hear what you cook in the Cazeula. Clive
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.
Thanks for letting us know to keep an eye out for that brand
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..
Thank you
As always outstanding 👌🏻👌🏻👌🏻
Thank you Anastasios
I'm so very inspired! Can you tell me why you wouldn't have two smaller fires split left and right in the oven to reduce the turning I see you do? I realize I have no experience like you do, but was just curious. I even thought about spreading the coals with smaller fires around the oven's edge to distribute the heat. Like I said, maybe this is just complete ignorance! Thanks! I will be building my own oven and using your recipes! Thanks so much!!
Hello Michael. You certainly can split the fire between both sides of the oven, or even create a ring that runs around it. It is a very common technique. But I find that it leaves me with less space on the oven floor, and requires more maintenance when cooking. Glad to hear there's an oven in your future. Clive
As always a fantastic informative video
, Great content mate keep it up
Cheers Nick
Dear Clive,
Thank you for making such informative and beautiful videos. Please keep it up and I hope to see more videos more often. I look forward to each one. I use carbon steel in my kitchen sometimes and do enjoy that it is much lighter than cast iron. I looked at the links for your pans but unfortunately they are a little out of my budget. Thanks again and keep the videos coming!
Thank you Jonathan. More to come.
Thanks Clive for the answer to my post. I was just wondering if you could settle a bet that I have made with my wife. We have been speculating on where you live. I was guessing Europe (Mediteranian area) or in the USA (California). No specific details only the country if you please. Thanks again for such enjoyable content!
@@jonathanwhiteley1493 I live in paradise
Thanks Clive. So do I! 😀 Take care and enjoy!
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
Clive is the best. No Truffle in this episode!?!
Thank you!
She finds this subject matter boring, and wouldn't cooperate
@@TheWoodFiredOvenChef typical Frenchie… tsk tsk
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.
hey, I love your videos. I love cooking with fire and I am in the process of designing a wood fired oven.. There is a lot to think about and lots of choices to make. Could you share if you have done any slow roasts like lamb over 4-5 hours?
Yes I have, but primarily using retained heat.
Hi Clive
Great video
Can you tell me the sizes of the 2 Cazuela pans in the video
Thanks
8" and 9.5", from La Tienda
Thank you!
Boom he’s back
Affirmative
@@TheWoodFiredOvenChef You’ve been my inspiration to try more in my oven and my go to for pizza dough and toppings. Would you squeeze in a bread series or a retained heat cooking series? Best regards from the U.K. Jon
@@bat502 A bread episode is on a very, very long list of things to do. There's already an episode about retained heat. ua-cam.com/video/NGA4daGe0Cw/v-deo.html
Thanks Clive, great video as always.
What was the drink you had?
Thanks James. It was a Manhattan. The recipe I use is below the video.
What height of the ground is the floor of your oven?
51"/130cm to the top of the shelf. If you would like to email me through my website I will send you all the information you need about my oven.
Wish you posted more. Love this channel
More coming soon
FYI - Lodge owns Finex now.
Use UA-cam chapters please
So we can share each chapter
what type of glove do u use in the oven
Hello Mark. Personally, I prefer leather gloves. You’ll find some sold as BBQ gloves, but they are essentially welders gloves. So you can look for a pair from both sources. Brands like Ozero and Caiman are good quality. There are many kinds of fabric BBQ gloves that are good quality. They will tell you that they are temperature rated to a very high level, but if you take a metal pan from an 750F/450C oven you won’t be able to hold for a long period of time no matter what they claim. That is why I sometimes use an oven mitt in addition to the gloves. The other thing I find about fabric gloves is that they’re not as quick to put on and take off as the leather kind. Clive
@@TheWoodFiredOvenChef thank you so much though thy were welding gloves
Чувак ты просто топ...
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.
Thanks John. I really appreciate the feedback. Clive
I agree 100% with this post! - syn
Get off his wooden spoon, john.
Who knew Sir Sean Connery is still alive and cooking fabulous meals!? Love your videos and this one in particular was excellent.
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.
Thanks José
I get so excited every time I see a new Clive video!
Thanks Robert
@@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
@@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
Yes very true....same here
Me too!!! No pressure Clive 😉 xx
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!!!!
Thanks David. Always enjoy hearing from you. Clive
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.
Thank you Marko
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!!
this video background sound track reminds me of Diablo 1 pc game ... when you are talking to Deckard Cain in town .... 😅 lol
Cast iron plus
temp and cookery plus
Putting mega $$ into this oven NOT
I have a feeling this video is gonna cost some viewers a few bucks.
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
Thanks Douglas. Carbon steel are well worth the investment. Clive
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.
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.
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
Thanks Roger. I have a series of videos planned just about vegetables, and the leaks will included in that. Clive
If you ain't talking trivets you ain't talking pans for enclosed wood fire cooking and then proper cooling as well. A high quality trivet should handle 1000 degrees of heat no problem in the oven but more important is proper cooling and then serving.
I am the first person to watch this episode...... :P
Yes!
He speaks in a way as if giving a documentary in National Geographic, Nevertheless..his videos are very knowledgeable
A spectacular episode on cooking gear Clive - well done. Brilliantly explained.
Thanks Mark!
Thank you again for a fantastic video. I learn something new every time I watch.
Thanks Dennis
Correction - Staub doesn't sell an "uncoated" casserole. What you're holding is their high-heat matt enamel, which has a rougher texture and higher heat rating. It's what they use for the interior lining of their frying pans and skillets. It has appearance of raw cast iron, but it is in fact enameled and doesn't require seasoning.
Thanks for all of that great info! Always great to see what people recommend!
Thanks Scott
Yes I wanted to know about lecreuset as I have so much of it .Know I know ill buy as you suggest
My first time discovering your channel. This is some sexy video. Now, I want to build an oven!
If you build it they will come
great video ! your laid back persona is very inspiration to amateur wood fire chefs. I`ve been cooking with soapstone casseroles and skillets and they work wonderfully. perhaps you should try them out !
Thanks so much.
Superb new episode ! Loved every minute of it ! 🔥🔥🔥
Thank you Jennifer
Besides weight what other advantages are there to carbon steel vs cast iron? Recently moved to Sardinia and I am having trouble sourcing materials other than cast iron (that I feel are quality products). Thank you!
Other than weight they're pretty evenly matched. I tend to use cast iron more for very high heat cooking, like steak and other cuts of meat. And then carbon steel for more delicate dishes that may also include a sauce. Cast iron holds its heat longer, so carbon steel has a little more flexibility when wanting to move the pan to cooled parts of the oven. Clive
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.
Thanks for the comment
Thank you Clive and team, very informative video! Also garden is looking spectacular loved the first shot in the video.
Thanks Richard
As I sit here, staring at the soot blackened front of my oven, much of which is black anyway, it occurs to me that a good topic for a video would be "oven cleaning and maitnenence." How often, tools, products, yada yada. Would like to know how you handle it.
I cover some of that in the first video, but I will add a more detailed episode on the very long list of things to do. Clive
Why can't I have a nice neighbor like Clive? I would grow an avocado tree and leave a special long stick with a claw on your side of the wall with a note, Dear neighbour please help yourself to some avos. In the hope of being invited to one of your evenings under fairy lights being fed delicious food, ha ha. I have it all figured out Clive.
Great plan Patrick
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 :)
Great information Sebastian. Thanks, Clive.
Would be great to see a video about the wine 🍷 you are prefer. I noticed that some videos have a wine mention in the description, like Châteauneuf-du-Pape. Please indulge us at some point
I will try to include that more often
Beautiful video as always ❤ We would love to see your garden!!! The small glimpse by the amazing oven looks just devine 😇
Thanks Louise
The carbon steel pans at blanc creative don’t look like yours. They don’t appear to have the hand-hammered look. Have they changed their line?
I'm not sure if they've discontinued certain models Pete. I think you should contact them directly. Clive
I love all of your video, also I have a question what is the inside diameter of your oven? Is that precast? Thank you for all peaceful and calm video.
Hello Mehrdad. If you would like to email me through my website I will send you all the information you need about my oven. Clive
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.
Great to hear Allen. More to come. Clive
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. 🇺🇸
Thanks Jerry
Ever used Lodge Carbon Steel range? Still deciding whether to buy cast iron or carbon steel....
I haven't tried Ledge. Cast Iron and Carbon steel both have their uses, but I prefer Carbon because of the lighter weight.
Are you a Pro Cook/Chef or self taught? Just curious. Love the channel!
Self taught, but with a lot of practice. Thanks for commenting
You should read audiobooks, your voice is so calming
Thank you.
Thanks for elaborately explained on cooking utensils
My pleasure
Good to see you back, Clive. This was a beautifully shot and extremely informative video. Thanks so much for doing it.
Thank you Tran
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.
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.
They're the best
Get on the waiting list and time will pass very quickly
Hello Clive,
Thank you so much for sharing all your content. I have just completed my oven and am looking at experimenting with it.
Most of your pan recommendations are US based and also way beyond my novice price range. Do you know of any UK based product for us mere rookies of the wood fired variety. Please.
Thanks Sean. Congratulations on completing your oven. I've been away from the old country for a long time so I can't help you with any UK based products. I would being with Google searches to see what are the popular choices, and be sure they can withstand the high heat of the oven. Clive
@@TheWoodFiredOvenChef thanks for the swift reply! Please continue your great content 👍🏼🍷
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.
Thank you Sir!
I think you might actually have the Lodge 13.25” pan and not 12”. The 12” one (like all the smaller ones) has a flat handle. The 13.25” is the only one with curved handle and the pouring spouts.
Definitely says 12" on the bottom
@@TheWoodFiredOvenChef The number on the bottom of the cast iron is actually an old fashioned measurement relating to the size of stove it would fit and not the actual diameter of the pan. For lodge #8 = 10.25”, #10 = 12”, #12 = 13.25” diameter :)
you don't get hydrated with alcohol though
What is the background music on your videos? It's driving me crazy not being able to pinpoint it.
The track is called “Charango" by Mark Thomas Hannah. As far as I know it’s not available on any streaming services, and is only available to license. You can find it on UA-cam though.
@@TheWoodFiredOvenChef thank you.
Love your vedios!!! Can we have the recipe with the sausages & beans please?
Thanks Steve. That recipe is common. Clive
All your videos are great! You inspire me to dream to build a wood fired oven!
Thank you. I hope you get one.
Clive, thank you for this fantastic and thoughtful video as well as all the others on your channel. I've had a wood fire oven for a few years, but haven't ventured outside of making pizza. I'd like to change that and your videos are great.
I'm considering trying out some wrought iron pans like those from solidteknics. Do you have any experience with these? I like the idea of greater durability, longevity, and simplicity of pure iron.
In the mean time, I'll get started with some carbon steel, cast iron, and stainless steel pans I currently own. Thanks again.
Hello Trevor. Thanks for getting in touch. I’m glad you enjoyed the videos and really appreciate the feedback. I've heard great things about solidteknics pans. Durability and heat distribution are the two great things about cast iron, so they're perfect for the wood oven. I look forward to hearing all about your cooking adventures. Clive
spectacular presentation skill... Realistic and interesting
Thank you very much. More to come
Absolutely loved the information and the whole video. nicely done 🔥🔥😀
Thank you!
Next I’d like to see your espresso set up...I know you have one...
quicker to go to my local coffee joint
I polish my cast iron before seasoning it to have a smoother finish.
Thanks for the suggestion Jonathan
English subtitles are possible for your all videos?
Yes
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.
Can we keep clay pot for cooking the oven. Please let me know
Yes, as long as they are considered high fired ceramics, like a Cazuelas or Tagine.
Thank you for this ! Where are the gloves you use from ?
Hello George. Personally, I prefer leather gloves. You’ll find some sold as BBQ gloves, but they are essentially welders gloves. So you can look for a pair from both sources. Brands like Ozero and Caiman are good quality. There are many kinds of fabric BBQ gloves that are good quality. They will tell you that they are temperature rated to a very high level, but if you take a metal pan from an 750F/450C oven you won’t be able to hold for a long period of time no matter what they claim. That is why I sometimes use an oven mitt in addition to the gloves. The other thing I find about fabric gloves is that they’re not as quick to put on and take off as the leather kind.
whats the name of the music you use ?
The track is called “Charango" by Mark Thomas Hannah. As far as I know it’s not available on any streaming services, and is only available to license. You can find it on UA-cam though.
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.
Thanks JJ
@@TheWoodFiredOvenChef So I'm guessing you're making a cook book or you're condensing your work flow? When can we expect one? :)
@@talljjparis a cookbook is on a very long list of things to do
@@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.
Hydration is key while cooking !!!
So important
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 😂
you can't go wrong with cast iron Mike
Hi Sir, it has been a long time-8 months - since your last video. Your talents are missed. Hope all is well.
Thanks for getting in touch. Yes, I'm currently working on new content. Clive
@TheWoodFiredOvenChef , the background instrumental sound. Who's it from please?
@@montecristo8624 The track is called “Charango" by Mark Thomas Hannah.
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 :)
Thanks Lukáš
As someone that lives in an apartment with an electric stove top, this type of outdoor setup is a major goal for myself
Love you're videos mate....keep them coming.
I've now nailed my Wood oven pizza's 👌👌👌
Perfect everytime...
Cheers!
You might like the Lodge 14” dual handle chef collection skillet. It is bit lighter than the standard range.
Can you make a video on how you built your oven?
It's on the list, but if you would like to email me through my website I will send you all the information you need about my oven.
Can you link the products used? Thanks!!! Great video!
It's all in the description below the video
@@TheWoodFiredOvenChef awesome thank you, it wasn’t showing up on my mobile phone will check on the pc
Hi can you hurry up a bit with the next video?
I'll try Sami
the background music?
The track is called “Charango" by Mark Thomas Hannah. As far as I know it’s not available on any streaming services, and is only available to license. You can find it on UA-cam though.
That rib eye roast looked delicious
Thanks
Thank you Clive, very informative as usual 👍
A question for you. I’m using Alfa Pizza Spazio 90 oven. I’m fine with all features I have. However, what drives me nuts is soot above oven mouth. I clean it often, but each time I fire the oven, I get it.
Do you have similar experience? Your oven looks clean
Thank you in advance
Hello Igor. Yes, you will get a build up of soot around the oven mouth. I usually brush it away, and/or vacuum it occasionally. I also have the chimney cleaned once or twice a year depending on how much I use the oven. Clive
Where did you purchase your clay pots?
The Cazuela dishes from Tienda.com
Excelent content! Thank you!
Thanks Marek
My thought is, "how can I get myself invited over to this guys place for dinner"?!!
I'm sure you'd be a great guest 😃
Wonderful again Clive - and timely as I complete the build of my own oven and have cured it ready for cooking!! Question - I have heard that cast iron can get brittle at very high heats and should not be in the oven beyond 600 degrees. Is this something you have found/heard of? To be fair, not sure what you would be cooking in a cast iron vessel beyond this temp anyway ... that is pizza hot!
Interested (as always) in your perspective/experience.
Barry
Congratulations on the oven Barry. Yes, cast iron is a brittle metal, because of the amount of carbon in the structure, but they're still very tough and it would take a lot to damage them. If you leave any seasoned pan in the oven to reach that temperature it will begin to burn off any of the seasoning, so that's the main reason not to. I do bring mine up to 500F to sear a steak, but not much beyond that. Clive
Great video Clive , very informative.
And of course, like all of your videos, very relaxing to watch and enjoy 👍
Cheers Brian
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.
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