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  • cast iron

    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

  • #2
    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

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    • #3
      Re: cast iron

      Jamie,

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

      Brad

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