Retained Heat Cooking

Baking and roasting after the fire has gone out, utilizing the retained heat in the refractory material of a traditional oven, is a time-honored cooking technique that imparts unique flavors and textures to various dishes. In brick or clay ovens, the refractory material has excellent heat retention properties, allowing it to maintain a high temperature even after the flames are extinguished. This residual heat is harnessed for baking bread, pastries, or roasting meats. The gradual decline in temperature results in a slow and even cooking process, enhancing the development of flavors and creating a distinctive crust on bread or a perfectly roasted exterior on meats. This method showcases the efficiency and versatility of these ovens, making them invaluable for achieving delicious, slow-cooked dishes that benefit from the prolonged, controlled application of retained heat.