cast iron

[jamie]

Hey peter,

i took a class from you at J&W about a year ago and we made some killer focaccia. we made it in a hotel pan, and i have a friend that swears by a cast iron pan (like they use for deep dish in Chicago) for his. do you think there really is a difference???

Jamie

[rock dude]

Re: cast iron

I,m thinkin' cast iron would be exellent. Would develope a crustier crust. Also a commercial grade 1/2 size sheet pan works great. Hotel pan is kind of thin. Depends also on the oven. Baking foccacia directly on a stone is a great way to go. Forget the pan altogether! ...dude

[Brad English]

Re: cast iron

Jamie,

I'll shoot Peter a note to take a look at this and let us know.

Brad