Cooking with an insert?
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Depends if the insert is away from to the top so you put an pan, Dutch oven, etc on it.
You should use some foil to keep the food away from the top and some type trivit.
We love cooking with ours.
Robert
Depends if the insert is away from to the top so you put an pan, Dutch oven, etc on it.
You should use some foil to keep the food away from the top and some type trivit.
We love cooking with ours.
Robert
obviously you are limited to cooking externally because of the samll amount of top surface exposed.
However, everything that you find applying to cooking inside a stove would work just the same for an insert.
The big thing last year was cooking pizza in the stove / insert. Others have baked bread.
pen
However, everything that you find applying to cooking inside a stove would work just the same for an insert.
The big thing last year was cooking pizza in the stove / insert. Others have baked bread.
pen
My Lopi has a 10" extension from the face of the insert/fireplace. I can fit an 8" pan on it, or a dutch oven, etc.
However, I ruined a dutch oven once when I filled it with water and left it there over night to humidify. Ran dry on me
However, I ruined a dutch oven once when I filled it with water and left it there over night to humidify. Ran dry on me
The meat we have is not fatty, so there's really not much grease to begin with. I keep the door open when cooking a steak because that keeps the airflow even and doesn't blow hard over the coals. I might get a very minimal splatter on the front ledge, but that's easier to clean off than the glass (we burn 24/7, so the glass doesn't get cleaned unless we get a warm day or I miss a load). The ledge is cool enough I can take a little soapy water and just give it a quick wipe and we're good to go. The other thing about cooking right on the coals is that anything dripping off the meat isn't falling from any height. That greatly reduces splattering. In fact, we did cook several steaks on a grate raised up on some bricks one time and that did splatter more. So for me, I see very little splatter in general, but even if it got on the brick more, its just going to get burned off next time around anyway.
Now, one thing I do make sure of is that I'm only burning natural stuff in the stove. No stained/painted wood, glue, plywood, MDF, etc. I'd rather be on the safe side of not having to worry about what's left over in some ashes that may have gotten on the food a little.
If you've never had a steak cooked caveman style, you really have to try it...you may never want a steak any other way...its that good. Big coals and a pile big enough for you to have a fresh spot to turn the steak to and you're good to go!
Now, one thing I do make sure of is that I'm only burning natural stuff in the stove. No stained/painted wood, glue, plywood, MDF, etc. I'd rather be on the safe side of not having to worry about what's left over in some ashes that may have gotten on the food a little.
If you've never had a steak cooked caveman style, you really have to try it...you may never want a steak any other way...its that good. Big coals and a pile big enough for you to have a fresh spot to turn the steak to and you're good to go!
We had a glass top at the last place we lived and used the cast iron on there. Just had to be REAL careful when putting them down. We have something similar now at our new place, but its not nearly as fragile. Not sure what its called, but I do know my wife would much rather have a gas range.
One other thing I forgot to mention about the 2 meals I posted pictures about. From my experience with my stove, its basically a one shot deal and then I need to build a new fire. So depending on your stove, what you're making, and for how many people, you may have to cook some sides with a different source.
One other thing I forgot to mention about the 2 meals I posted pictures about. From my experience with my stove, its basically a one shot deal and then I need to build a new fire. So depending on your stove, what you're making, and for how many people, you may have to cook some sides with a different source.
btuser
Minister of Fire
I can do it, but its going to take a while. I'm never patient enough to cook open-door on the coals (oak pops too much) so its pretty much eggs and boiling water when the power goes out. I'd love a nice cast iron dutch over for experiments.
Dix
Minister of Fire
The PE really doesn't get hot enough on the top ledge for cooking. I can see tossing some tater's/yams in there ( in foil) and getting it done as you cool down. Corn (ears).
The Dixette has mastered cooking on top of the 13. Made some wicked burritos many a time last winter
The Dixette has mastered cooking on top of the 13. Made some wicked burritos many a time last winter
Joe, how did that ruin the dutch oven? Was it enameled?joefrompa said:My Lopi has a 10" extension from the face of the insert/fireplace. I can fit an 8" pan on it, or a dutch oven, etc.
However, I ruined a dutch oven once when I filled it with water and left it there over night to humidify. Ran dry on me
To anyone interested, Lopi has a good page on woodstove cooking, with recipes and links to other resources.
http://www.lopistoves.com/stovecooking/
Can't really cook on them, but they make great defrosters and food reheaters, just not as quick as a microwave.
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