Attention wood stove cooks

I cook on top of our 500 all the time. Never felt the need to stick food into the farbox. Cook soup/stew, fry chicken in a dutch oven, make garlic bread, mac and cheese, boil tatties you name it.

We have baked chickens 2x in a dutch oven in the stove. both times were on a cool stove (after work), so just packed some smaller dry wood around the dutch oven and kept an eye on it. Cast iron dutch oven. Tastes yummy. Slight wood flavor, nothing intense or smokey. Bit of a PITA to clean off the dutch oven afterwords. Our kitchen range oven is caput so if we want to bake someting that can't fit in the toaster...well...it's the lopi or nothing. We JUST today bought a vintage Bengal gas stove so sooner or later we'll have a kitchen oven again, need to do a little fixing and conver the stove to LP first. I also used the dutch oven ON the stove a few times. Need to keep a higher top temp and shut off the blower, since the dutch oven has short legs and doesn't sit directly on the stove top.

To cook on or in coals, you are better off with cast iron because any thinner material can lead to scorching; the cast evens out the heat. On top of a wood stove, does not matter, use anything you want.

Pizza any one? http://www.youtube.com/watch?v=4m3031oaGq0&feature=youtube_gdata_player

How about a rotisserie for a nice chicken, prime rib, or a pork roast?
https://www.hearth.com/econtent/index.php?ACT=24&fid=4&aid=25893_1qSzfAkaRBfj3BZd4kOX&board_id=1

While you want to avoid soap inside the cast iron, sopping it down with a dilute solution of dishsoap on the outside before putting it in the firebox will substantially ease the cleanup afterwards. I'd let it dry on there or get dry-ish before putting it in the fire.