Feb 10, 2010

“My Favorite Gear” – Food Arts Magazine January/February 2010


David Burke chef/owner David Burke Townhouse (and others) New York City

“With the Wood Stone Pizza Oven (, you can do everything from pizza to whole fish to soufflés. It’s great because you don’t have to waste a lot of sauté pots and pans. It’s a very clean, neat way of cooking, where you can use roasting trays without having to use a lot of fat. There’s much less splatter where you cook in the Wood Stone. And you don’t have to deal with all the noise of pots and pans banging together. I find cooking in the Wood Stone works every time. It’s a matter of finesse. Once you understand the oven, you can cook almost anything in it.

For this and other chef’s Favorite Gear, check out this month’s issue of Food Arts Magazine.

David Burke’s Portrait courtesy of the David Burke Townhouse Website

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