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Old 01-13-2007, 10:46 AM   #11
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Great posts Michael!

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Old 02-11-2007, 02:19 PM   #12
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stove top "baking" with cast iron cookware

I am the oriiginal poster. I am amazed that after 3 years there have been some recent posts to this thread.

QUESTION: this post (with photos) re
using an aluminum Dutch Oven on camper stove top to bake pies and biscuits seems to indicate that a dutch oven has been used successfully to "bake" both pies and biscuits on an ordinary stove top. However, I can't decipher what the poster means, Can anyone elucidate?

I do routinely and successfully use my 5-qt cast iron Dutch oven to make roasted garlic. Interested readers can click on this DC thread re Easy Stove-top Roasted Garlic Using Cast Iron

Does anyone else want to contribute to this thread?

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Old 02-11-2007, 04:30 PM   #13
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I thought I made it pretty clear including photos? What Part don't You understand????
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Old 02-12-2007, 09:36 AM   #14
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Question re stove top "baking" with cast iron - ? for 180pilot

Originally Posted by 180pilot on 02-11-2007
I thought I made it pretty clear including photos? What Part don't You understand????
I really looked hard at the pictures and thanks for posting them...however, I do still have questions...

Originally Posted by 180pilot on 01-12-2007
I have been using an aluminum Dutch Oven on camper stove top to bake pies and biscuits... It is a small 10" GSI hard anodized legless style. I put another skillet top on top of it with insulation in it to keep heat from escaping from cast top.
> from your photos, it looks like you're using a 2nd lid in addition to the lid of your dutch oven as extra insulation. Why isn't the lid that comes with the dutch oven sufficient? Is the 2nd lid trying to mimic the outdoor cooking practice of putting hot coals on the lid of the dutch oven? Did you try baking without the 2nd lid?

> what is the material used for the insulation of the 2nd lid? Why is it necessary to
use an insulation material with the 2nd lid?

> if I use an upside-down skillet for a 2nd lid, how far down over the dutch oven (with its lid) should it go? does it matter?

> I only have cast iron cookware. I know that heavy aluminum heats and cools faster than cast iron. However, for stove-top "baking", do you think the material makes a difference?

thanks 180pilot - I'm really looking forward to your answers...SF
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Old 02-12-2007, 06:31 PM   #15
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More illumination:

Aluminum, is a much better conductor of heat then cast iron. That's why this works, as the heat is distributed to the air surrounding the item being baked fast and evenly. Heat wants to rise, the second lid with insulation keeps heat from escaping from the top of the pot as fast as it would without it, forcing more heat down on food, just like the insulation in your attic. The extra lid I found just fits inside the rim on the oven lid. I used layers of 1/8" ceramic sheet insulation used on aircraft firewalls with last layer being heavy aluminum foil. I didn't want to use fiberglass, with the chance small fibers could get into food. I haven't tried a bake without the extra lid. However, perhaps you are familiar with the Coleman camp stove top folding oven, 12"x 12", made from sheet steel coated with aluminum. It appears it works also, but may be slow, I plan on getting one to test against this set up. The drawback I may see, is with items like frozen pies that have lots of moisture, the one I baked was not as done in middle as sides, which I believe might be due to the frozen ice crystals pooling on top center as it heated, creating trapped steam. OR, I just did not bake it long enough? The biscuits came out exactly as done in regular oven, as I baked a "control" batch at same time. Other hard part is guessing temperature, I'm working on a thermometer too.

The main reason for this contest is feeding hunters and fishermen out of my aircraft in the bush. This aluminum oven is light, small and also doubles as a pot for other purposes. But, I would not use one without the hard anodizing. Inside a cabin tent, with below freezing temperatures outside, limits use to the top of a Kerosene stove, hot biscuits,rolls and cobblers are very welcome. Of course if weather permits, it can still be used in the conventional manner with wood coals top and bottom.
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Old 11-06-2016, 11:13 AM   #16
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My experience

My woodstove is hot for 16 hours a day from mid-October to mid-May. I use it to heat water in big tea kettles; why not bake in cast iron?

I have two styles of dutch oven: one with legs for use with coals from an outdoor fire and one with a flat (no legs) bottom. I used the flat bottom dutch oven. On a wood stove the whole bottom of the pan is heated uniformly. My d. oven has a tight cover.

I did not measure the oven temperature, just popped in several potatoes onto the cast iron trivet on the bottom. The potatoes did generate a lot of steam. Next time I'll leave the lid slightly a-jar. No Worries; there's plenty of heat. I've got fine baked potatoes. So Easy!

I determine when items are "done" by smell and texture. When they smell good and respond properly to a poke with a fork they are done. Next time I'll put crumpled aluminum foil beneath the potatoes because my cast iron trivet got hot enough to scorch the potato a bit.

SO: I am pleased to discover that a cast iron dutch oven, designed for cooking near an open fire, can be used for stove top baking with the heat source solely on the bottom.


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