The first few cooks in a wood-fired oven tend to follow the same script. Pizza goes straight onto the stone, and everything else waits its turn on the kitchen bench inside. It doesn’t take long before someone asks the obvious question: what else can I put in there?
The answer is more than most people expect. A wood-fired oven isn’t just a pizza oven. It’s a radiant cooktop, a roasting chamber, and a slow-cooking box depending on where the temperature sits. But the heat it produces is a different beast from a domestic kitchen, and not every piece of cookware belongs inside it.
Cast iron is the natural starting point.
One thing to keep in mind with cast iron is what happens after the cook. These pans hold heat long after they leave the oven. The WITT roasting pan comes with a wooden board for exactly this reason, and scorch marks and warping on the board are normal. It’s a sacrificial layer to protect your bench, not a serving platter.
Terracotta works differently. Where cast iron thrives in aggressive heat, terracotta suits the gentler side of the fire.
For all the appeal of quality cookware, the most practical item in many pizza oven sessions is a disposable aluminium tray from the supermarket. They’re light, cheap, and they handle roasted vegetables, drip catching, and foil-wrapped sides without a second thought. But a standard baking tray from the grocery aisle could also do the job if the priority is speed over presentation.
This is the part that catches people off guard. Most domestic ceramic dishes are only rated to around 350 degrees. A wood-fired oven can comfortably exceed 450, which means household ceramics can crack under the heat.
Check the rating before anything from the kitchen cupboard goes near the fire.
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Yes. Meats and fish can be cooked in standard baking trays, and disposable aluminium trays are also suitable when you want quick clean-up.
Only if they are rated for high temperatures. Ceramic cooking dishes should be able to withstand at least 450C. Many domestic ceramic dishes are designed for household ovens and can crack at 350C.
Cast iron suits high-heat searing and roasting, including steaks, chops, and charred vegetables. It holds heat strongly, so plan a safe landing spot when it comes out of the oven.
Terracotta suits baked dishes and individual serves that benefit from slow, even warmth. Before first use, submerge the bowl in water for at least 12 hours, and avoid thermal shock such as placing hot bowls onto wet surfaces or running under cold water.
