Episode 22 Cookware

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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

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