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Caste Iron
I have seen the stone ovens of Pompeii--and
I have baked a pizza
on a cooking stone. While there are restaurants and pizzerias
that flaunt their brick ovens, for the home, the only monumental
oven one can create is that of the barbecue.
My father built one--a stone, brick-and-mortar barbecue
oven with a smokestack. The barbecue oven was demolished
when the in-ground pool was laid. We never got around to
baking a pizza.
My father was from Chicago (Gary,
Indiana). He never spoke of deep-dish pizzas, but my
father in-law does. He resides in a suburb of Chicago.
I have cast-iron
pots and pans from my Great Grandmother (Nana)--and I have
purchased some as well. (Nana's fryer makes great chicken.)
I've been to flea
markets in Pennsylvania where the vendors' primary surplus
is cast-iron.
I do most of my cooking with cast-iron. Ed's Cast-Iron
Pizza and Ed's Beef-n-Beer Stew are two of my
triumphs.
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