toddnic
Minister of Fire
I would imagine if the stove top is between 350 to 400 degrees then it would take about the same time that it would in the oven. Thoughts.....
Cooking on wood stove
- Thread starter Smock2015
- Start date
-
Active since 1995, Hearth.com is THE place on the internet for free information and advice about wood stoves, pellet stoves and other energy saving equipment.
We strive to provide opinions, articles, discussions and history related to Hearth Products and in a more general sense, energy issues.
We promote the EFFICIENT, RESPONSIBLE, CLEAN and SAFE use of all fuels, whether renewable or fossil.
Dakotas Dad
Minister of Fire
It will take longer at that temp if on the top of the stove, because the heat is mostly on the bottom of the oven, not the top too..
I do a ton of CDO cooking, and belong to a couple clubs, go to events etc..
ispinwool
Feeling the Heat
Greenmonster304
Member
ispinwool
Feeling the Heat
Woodsplitter67
Minister of Fire
I did my first chicken soup yesterday. . The kids thought that was pretty cool when it was time to eat..
Greenmonster304
Member
Tyson
New Member
Some very inspiring conversation here - making me hungry!
For foil packs (hobo packs?) to be cooked inside (or on top?), we use double foil layers with a page of wet newspaper in between. This makes it much harder to "carbonize" the food and cooking this way has been less stressful and more successful (i don 't enjoy burnt food). Yes, carefully folding the seams to seal the pack is key.
I like Le Creuset but Lodge will do the job! Can't bring myself to pay full dime on new LC. I look for a deal on used.
For foil packs (hobo packs?) to be cooked inside (or on top?), we use double foil layers with a page of wet newspaper in between. This makes it much harder to "carbonize" the food and cooking this way has been less stressful and more successful (i don 't enjoy burnt food). Yes, carefully folding the seams to seal the pack is key.
I like Le Creuset but Lodge will do the job! Can't bring myself to pay full dime on new LC. I look for a deal on used.
Last edited:
Dakotas Dad
Minister of Fire
Sorry.. Campfire Dutch Oven, those are the ones with the legs and rimmed lids for using on/over/in a campfire or coal pit, or with charcoal..
Dakotas Dad
Minister of Fire
They have factory outlet stores.. we bought a full set about 30 years ago, about 15 pieces I guess, like $350. frying pans, grill pans, dutch ovens, huge roaster, saucier, and several sauce pans. Love the stuff, also own a bunch of Lodge, started with it for camping.. got out of control.. LOL
Greenmonster304
Member
I have a couple le creuset pans they are nice but I haven't used them since I inherited a whole pile of antique cast iron. My grandmother passed 2 years ago and I got her cast iron sets. It included griswold pans 0-8, Wagner Dutch oven, griswold squar breakfast skillet. The old stuff is nicer than the lodge because it is smooth bottomed. I threw out all my non stick cookware and haven't looked back. Someday my grand kids can cook on the same pans.
Since no one is posting, here's baked potatoes ( olive oil drizzled and sea salt ), plain roasted eggplant ( not sealed on the ends ), and roasted baby Bella mushrooms in olive oil and Himalayan pink sea salt 
Why use the electric stove / oven if I don't have to right?
Plus I'm cooking on sugar maple.... Should add a nice smoked flavor to the eggplant and mushrooms
I use the front fire brick as a nice ledge to cook on. Works out great. I bought a few small loaf pans and use those to bake / roast in. Food comes out amazing every time!
Sent from my SM-N950U using Tapatalk
Why use the electric stove / oven if I don't have to right?
Plus I'm cooking on sugar maple.... Should add a nice smoked flavor to the eggplant and mushrooms
I use the front fire brick as a nice ledge to cook on. Works out great. I bought a few small loaf pans and use those to bake / roast in. Food comes out amazing every time!
Sent from my SM-N950U using Tapatalk
Similar threads
