Proper Cookware

Long Tongs - In addition to Wood Stone's stainless steel oven tool set, long and extra long tongs are very useful for moving and adjusting pans and food without reaching too far into the oven chamber.

Aluminum or "aluminum core" pans work well due to their relatively low thermal conductivity. They don't tend to give "hot spots"; instead they spread the heat out evenly. Pizza pans (deep-dish or regular) provide an inexpensive and very convenient surface for cooking lots of different entrées (don't use them for pizza; that would be a shame). Actually, deep-dish pizza can be very nicely baked in a Wood Stone using a high-walled or covered pan.

Sauté Pans - Sometimes it's nice to have a handle for operations that require a lot of stirring, such as cooking shellfish, caramelizing onions or making roasted stocks, roués, and sauces. Again, aluminum pans or stainless pans with an aluminum core work best. Keep a good potholder handy; the handle is certain to be hot.

Cast Iron - A favorite among many Wood Stone oven users is the cast-iron fajita skillet. It is convenient to keep a stack of them hot and ready-to-go, just inside the oven doorway. Once seasoned, these work well for a multitude of operations. Like aluminum, these do not tend to get "hot spots".

Muffin Pans - Although typically rectangular, these work great for baking individual pan-breads of all types.

Ceramic "Boats" -These work very well for a wide variety of entrees and appetizers, and go from the oven directly to the table. It would be wise to test the "ovenability" of one or two of these boats before investing in a whole fleet!

Pizza Screens - These can be very handy for heating pre- or par-baked table breads, browning a batch of garlic or cheese bread, melting cheese on bruschetta or just re-heating a couple slices of pizza.

If you successfully use cookware that is not mentioned here, we'd love to know about it; please call
1-800-988-8103 and let us know. Also, please examine our Stainless Steel Oven Tools.