Some people believe that once a dish prepared, it doesn’t really matter how it gets heated up—the flavor won’t be changed very much. However, this is so far from the truth. The type of oven that a chef uses has a powerful impact over the final product—and a wood-fired oven is a great example of that. Known particularly for heating up baked goods, here’s how a wood-fired oven significantly affects the flavor of a recipe.
It Adds a Smoky Flavor
Perhaps the most defining quality of a wood-fired oven is that it produces heaps of smoke. This smoke finds its way into the food itself, and this alters the flavor significantly. If you’re someone who particularly enjoys food with a smoky flavor, then it seems like a wood-fired oven is perfect for you.
It Cooks Food Evenly
Another excellent quality when it comes to wood-fired ovens is that it cooks food super evenly. The level of temperature stays consistent throughout the entire oven, which is super helpful because otherwise you end up overcooking items in various places.
Crispy On The Outside, Soft On The Inside
Wood-fired ovens also have a distinct knack for making baked goods super crispy on the outside and soft on the inside. This is partially because of how fast wood-fired ovens heat up the food, charring the outside beautifully while not overcooking the inside.
