Cooking on wood stove

Smock2015 said:

Can I put the crock from crock pot on top of wood stove to cook chilli

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Not advisable -- the crock may crack, leaving you with a mess.
Use a cast iron dutch oven, or a steel pot.

Hmm first I've heard of this. I use my crock several times, but that doesn't mean my luck won't run out one of these times I suppose.
I need to find me one of those cast iron dutch ovens. I just hate having to care for them, I've messed up about every cast iron pan I've ever had lol. here is chili I made a couple weeks ago...


My stovetop temps must be milder than most though, if I used a trivet it wouldn't cook I don't think. I've never burned anything before except removing the 'center burner' (the gold colored plate in the pic) and frying with a pan right on the stainless cookplate underneath, that gets a lot hotter than the rest of the stove top.

Dutch oven is best. Le Creuset works well to help circulate moisture while cooking. Love cooking on the woodstove.

toddnic said:

Dutch oven is best. Le Creuset works well to help circulate moisture while cooking. Love cooking on the woodstove.

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Another Le Creuset fan here!

OhioBurner© said:

Hmm first I've heard of this. I use my crock several times, but that doesn't mean my luck won't run out one of these times I suppose.
I need to find me one of those cast iron dutch ovens. I just hate having to care for them, I've messed up about every cast iron pan I've ever had lol. here is chili I made a couple weeks ago...
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My stovetop temps must be milder than most though, if I used a trivet it wouldn't cook I don't think. I've never burned anything before except removing the 'center burner' (the gold colored plate in the pic) and frying with a pan right on the stainless cookplate underneath, that gets a lot hotter than the rest of the stove top.

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Nothing special to care for cast iron.

Season it, and wipe it clean with hot water and chain mail scrubber after use. Dry immediately on heat so it doesn't rust. It will last forever.

CentralVAWoodHeat said:

Nothing special to care for cast iron.

Season it, and wipe it clean with hot water and chain mail scrubber after use. Dry immediately on heat so it doesn't rust. It will last forever.

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I like to spray it with canola oil in the aerosol can after it dries, at least until the whole thing is real black, inside and out.

CentralVAWoodHeat said:

Nothing special to care for cast iron.

Season it, and wipe it clean with hot water and chain mail scrubber after use. Dry immediately on heat so it doesn't rust. It will last forever.

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Nothing special except for all the special things you just mentioned
I'm familiar with what needs done for cast iron, been a fan of cast iron my whole life. Still I often lack the discipline to care for it properly.
Le Creuset would be nice if not insanely expensive for a pot. Maybe some day I'll find one at a garage sale. Have looked at some of the cheaper knock offs but they get pretty mixed reviews.

OhioBurner© said:

Nothing special except for all the special things you just mentioned
I'm familiar with what needs done for cast iron, been a fan of cast iron my whole life. Still I often lack the discipline to care for it properly.
Le Creuset would be nice if not insanely expensive for a pot. Maybe some day I'll find one at a garage sale. Have looked at some of the cheaper knock offs but they get pretty mixed reviews.

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I've a couple of those cheaper knock-offs that I purchased to cook artisan bread in -- they are fine & do the job well. Lodge is always good & they have a good selection on enameled ware too!

I bought one of these "le creuset" pots sometime ago with an idea of doing a whole chicken on the stove. Should I still use a trivet or should I place the pot directly on the stove?

Also, the stovetop temp will hover from 350 to 550 during the 8hr. burn. Is that the correct temp to do a 5lbs chicken?

Diabel said:

I bought one of these "le creuset" pots sometime ago with an idea of doing a whole chicken on the stove. Should I still use a trivet or should I place the pot directly on the stove?

Also, the stovetop temp will hover from 350 to 550 during the 8hr. burn. Is that the correct temp to do a 5lbs chicken?

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I've only ever cooked chicken inside wrapped in foil but it took an hour and a half with about a half loaded stove ( salt and lepper....fall off the bone tender). I keep the front firebricks clear and cook all my food wrapped in foil there. Also baked potatoes are awesome wrapped in foil and cooked inside



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wayne.nestor said:

I've only ever cooked chicken inside wrapped in foil but it took an hour and a half with about a half loaded stove ( salt and lepper....fall off the bone tender). I keep the front firebricks clear and cook all my food wrapped in foil there. Also baked potatoes are awesome wrapped in foil and cooked inside

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That looks tasty, Wayne. I think you have it figured out. Keeping you warm and feeding you, sounds like a good deal to me!

I didn't have any luck cooking anything in my stove. You don't have much control of the temp.

OhioBurner© said:

Nothing special except for all the special things you just mentioned
I'm familiar with what needs done for cast iron, been a fan of cast iron my whole life. Still I often lack the discipline to care for it properly.
Le Creuset would be nice if not insanely expensive for a pot. Maybe some day I'll find one at a garage sale. Have looked at some of the cheaper knock offs but they get pretty mixed reviews.

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Well said . It does involve a bit more than just the old soap and hot water rinse, and set aside to dry.

ED 3000 said:

I like to spray it with canola oil in the aerosol can after it dries, at least until the whole thing is real black, inside and out.

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Dare I say I keep a jar of bacon grease in the fridge to rub it down with?

xman23 said:

I didn't have any luck cooking anything in my stove. You don't have much control of the temp.

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The trick is to wrap it tight so it bakes itself and steams. If you loosely wrap it, the heat scorches things. Also I never put it in the coals directly. My stove has 2 fire bricks in the front on either side of the dog hole. I keep the coals behind those bricks and use the bricks as indirect heat.

Yes there's no temp control but it's no different than tossing hobo packs into charcoal while camping. So far I've cooked chicken a couple times this way along with tons of potatoes. Both sweet potatoes ( yams ) and large russet potatoes turn out perfectly. Keep in mind it can take upwards of an hour or more to bake a potato if it's large. 30 if it's small. Experiment and have fun with it

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If you "ruin" anything cast iron (unless it's enameled) you can just take it to your local sand blaster / powder coater and pay them the $5.00 to have it blasted and just re-season it. A lot of mechanic shops use bead blasters which work just as well, however they tend to look at me funny when I ask them to bead blast my cookery. Sand blasters don't. *shrug*

I was wondering along these same lines also... Is it ok for the stove to cook on it? I can't seem to find anywhere that answers that question other than some people do it. But will it warp the stove top or anything?

Is there anyone using a soap stone wood burner to cook on?

Mine doesn't seem to get hot enough even though I'm working in "the burn zone" on our thermometer.....I can keep stuff warm but cooking soup or using a griddle doesn't work very well. I honestly haven't tried to cook inside...I look at all those ashes and can't figure out how to not make an enormous mess.

We have done a few whole chickens, chili, venison stew, and grilled sandwichs on our hearthstone Phoenix. Chickens are perfect after about 6 hours. Everything is done in a lodge Dutch oven with no legs placed right on top of the stove. We bought our stove 2 seasons old for $600 because it had a rust colored circle on the top.... Funny how things work out. I'd say go for it!

ispinwool said:

Is there anyone using a soap stone wood burner to cook on?

Mine doesn't seem to get hot enough even though I'm working in "the burn zone" on our thermometer.....I can keep stuff warm but cooking soup or using a griddle doesn't work very well. I honestly haven't tried to cook inside...I look at all those ashes and can't figure out how to not make an enormous mess.

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Have cooked on top lots of times, soups and stews are easiest.. it just sits there and simmers.. I have roasted whole chickens and parts inside, inside a dutch oven.





You can't see it in this picture..


But this was in the stove then..

Dakotas Dad said:

Have cooked on top lots of times, soups and stews are easiest.. it just sits there and simmers.. I have roasted whole chickens and parts inside, inside a dutch oven.

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How long does it take to cook a chicken inside the woodstove in a dutch oven? I've cooked on top of our soapstone stove (metal burners under the soapstone) but I've never cooked inside the woodstove.

Smock2015 said:

Can I put the crock from crock pot on top of wood stove to cook chilli

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I am not sure what the limitations are regarding the type of cooking you can do on top of a wood stove. I did cook using stainless pots during the power outage caused by Super Storm Sandy here in the Northeast in 2012 and didn't have a problem, but I didn't have time to think about it.

toddnic said:

How long does it take to cook a chicken inside the woodstove in a dutch oven? I've cooked on top of our soapstone stove (metal burners under the soapstone) but I've never cooked inside the woodstove.

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Depends on how hot the stove is.. I did some thighs one time that roasted up awesome in like 20 minutes.. LOL.. I try to cook inside, unless it's breads, when it's cooling.. I have had a whole chicken take 2 hours inside a 14" deep dutch oven. Then reloaded the stove..