Ovenware

In the wood-fired oven, use ovenware that will withstand very high temperatures. Also, try to make sure your ovenware is quite thick and sturdy so that the bases and sides don’t warp or crack in the heat. The best ovenware to use is cast iron, as it will never warp, even at very high temperatures. Thick cast-iron pots and pans with tight-fitting lids are perfect for use in the wood-fired oven — just remember they are heavy to lift in and out of the oven. You can also use metal-handled pans and frying pans with tight-fitting lids. Don’t use anything with a wood handle or a plastic knob on the lid.