I'm looking for any and all information, tips and advice for cooking on a woodstove. We use the woodstove for heat all winter so I'd like to make good use of it all around. I love to hear your experiences.
PS: If anyone knows of a cookbook or similiar dealing with the topic, could you share the info?
Growing up we had a wood cookstove for heat, cooking and hot water. I learned to cook and bake on/in it. Breads came out great; cakes could be iffy since we had little, if any, control over the temperature. I know we all ate them anyway, no matter what they looked like.
I would say that the hardest part is to regulate the temperature. Our cook surface was pretty large so we regulated by how far away from the actual fire box we put the pan. My mom always had a big tea kettle on the top. We lived in a log house in Alaska, so very dry. A wood stove is great for simmering stuff. Hope this helps.
This one is nice and big surface area wise. I do general cooking like pan-frying,saute, boil water etc. I have a cast iron dutch oven but it has a glass top and I'm not sure if I can bake anything in it. We'll see I guess.
I have done pots of beans on the woodstove, and cooked some pumpkins on it also. When I can venison I put it in a pot of water on the woodstove and let it boil. I am interested in baking on it, though! That sounds really nifty. I will have to give it a whirl soon. :)
Tips and Advice for Cooking on a Woodstove
Posted - Dec 22 2010 : 08:24:47 AM
