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Other items such as pans, casseroles, cast-iron cookware allow you to use the oven for foods that are cooking in broth or slow-baked.
High-temperature roasting and broiling can be done in a skillet as early as twenty minutes into the firing cycle.
An ordinary garden hoe can be used to manage the coals although a hoe/wire brush combo tool is available from restaurant supply companies.
Brick ovens can accommodate standard bread pans, pie pans, roasting pans and the like.
Clean-up of splattered fats is never a problem as each subsequent firing is the equivilant of a standard 'oven cleaning'.
All ovens pictured by True Brick Ovens.
The economics questions center around cost of ownership, which can include initial cost, High Temperature Ovens
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