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Title: Great tool for wood-fired oven
Review: Great pan! I got this pan specifically to expand the use of my wood-fired brick oven. So far I have used it twice to make a paella recipe and it has performed like a champ! I have been careful about putting a cold pan into the oven when it is really hot (800-900 F.) since I know I could crack this thing with extreme changes in temperature. My strategy has been to start the paella on the largest burner on my gas range, first browning the chicken and chorizo and then sauteeing the sofrito. After I add rice and chicken broth and get it to a boil I put the pan into the fairly hot (550-600 F) oven, right on the bricks, and close the door. I check it frequently, adding the shrimp, mussels, etc. and finally a handful of green peas at the end. The paella has turned out fantastic both times, the oak wood gives the paella a subtle smoky flavor. I have lots of other ideas for using this pan, many inspired by the "Seven Fires" book.
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