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