Author Topic: Wood stove top cooking gear  (Read 432 times)

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Offline boomer

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Wood stove top cooking gear
« on: December 11, 2022, 04:47:04 PM »
Colder mornings mean wood stove heating and that means cooking on the wood stove top. Never one to waste a btu the ditch oven and camp oven get a lot of use this time of year. Soups, stews, roasts,  corn bread and anything of the moment are plentiful. Likely not the only one here who can say that.

Recipes are pretty simple regardless of the fare. Most will feature onion, garlic, mild red chile powder (the real stuff) and a little salt and then build from there. And corn bread. Did I mention corn bread?

One bit of gear I've been using for a bunch of seasons is a Dutch Oven Dome from CampChef. It is a very useful addition to cast iron cooking. Mine is at least seven years old and works fine. Cooking time is refuced and things tend to cook more evenly which can be a concern with cast iron.

It's not the same as cast iron cooking on an open fire but it works.

Bon appetite



Offline Moe M.

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Re: Wood stove top cooking gear
« Reply #1 on: December 14, 2022, 06:55:03 AM »
Colder mornings mean wood stove heating and that means cooking on the wood stove top. Never one to waste a btu the ditch oven and camp oven get a lot of use this time of year. Soups, stews, roasts,  corn bread and anything of the moment are plentiful. Likely not the only one here who can say that.

Recipes are pretty simple regardless of the fare. Most will feature onion, garlic, mild red chile powder (the real stuff) and a little salt and then build from there. And corn bread. Did I mention corn bread?

One bit of gear I've been using for a bunch of seasons is a Dutch Oven Dome from CampChef. It is a very useful addition to cast iron cooking. Mine is at least seven years old and works fine. Cooking time is refuced and things tend to cook more evenly which can be a concern with cast iron.


It's not the same as cast iron cooking on an open fire but it works.

Bon appetite

 I do love corn bread and I make it at least once a week, my wife loves it served warm topped with apple sauce for breakfast, and our kids most of which live close by and visit regularly make sure it doesn't sit around very long, once in a while if it goes a couple or three days and starts getting stale I make bread pudding with the leftover.
 Usually I bake it in a baking pan lined with foil or parchment paper, but I do have a cast iron skillet dedicated for cornbread baking only, it make a very tasty crust that you can't get with a conventional baking pan.
 Most folks I've found that love cornbread usually have their own recipe or way of making it, if you don't mind, how about posting your favorite cornbread recipe ?
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