N.Thornton described a way to make your own stove top oven and answered
some of my questions about it, but I am still confused about it.

I was contemplating an arrangement of the following sort:
Take a large, deep cast iron sauce pan, put a wok base inside it,
set a small cookie sheet (I've never actually seen them so smalll)
or aluminum pie plate on the wok base, cover it and heat it on the
stove to preheat. Then put dough in the cookie sheet or pie plate,
cover and heat it.

Is that an acceptable oven? And is this really better than a toaster oven?

I just did a google search for "stovetop oven". One of the hits is
http://www.asseenontvandmore.com/baistov.html
which sells one for about $30. I don't know if they are any good for
baking bread or rolls nor whether they are any better than any of the
other options we've mentioned for baking without a conventional oven.

Ignorantly,
Allan Adler


************************************************** **************************
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* Disclaimer: I am a guest and *not* a member of the MIT Artificial *
* Intelligence Lab. My actions and comments do not reflect *
* in any way on MIT. Moreover, I am nowhere near the Boston *
* metropolitan area. *
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"Vox Humana" wrote in message

"Allan Adler" wrote in message


N.Thornton described a way to make your own stove top oven and answered
some of my questions about it, but I am still confused about it.

I was contemplating an arrangement of the following sort:
Take a large, deep cast iron sauce pan, put a wok base inside it,
set a small cookie sheet (I've never actually seen them so smalll)
or aluminum pie plate on the wok base, cover it and heat it on the
stove to preheat. Then put dough in the cookie sheet or pie plate,
cover and heat it.

Is that an acceptable oven? And is this really better than a toaster
oven?

I just did a google search for "stovetop oven". One of the hits is
http://www.asseenontvandmore.com/baistov.html
which sells one for about $30. I don't know if they are any good for
baking bread or rolls nor whether they are any better than any of the
other options we've mentioned for baking without a conventional oven.

I would get an electric roaster before trying to rig a stove top oven. I
think it would be more satisfactory and far less dangerous. Here is an
example:
http://www.target.com/gp/detail.html...sin=B0000A6037


Why not use a simple oven like this, we used one for baking, and a host
of other to be fryed, heating up things over 20 years until he (it?) finally
died
_______________________________________________
http://tinyurl.com/29pzf
Black & Decker Classic Toast-R-Oven TRO 355 / TRO 360
Avg. Guest Rating:
Usually ships in 24 hours
Our Price: $29.99
_______________________________________________
---
KarlSr©

Eric Jorgensen writes:

From: Eric Jorgensen
Newsgroups: rec.food.baking
Subject: ad hoc oven
Date: Thu, 29 Apr 2004 10:42:12 -0600

On Thu, 29 Apr 2004, The Old Bear wrote:

"Stove Top Potato Baker saves money -- no need to turn
on the oven to bake a couple of potatoes! Enjoy crisp
and crunchy outsides with light and fluffy middles.
Warms bread, biscuits or muffins. Base provides
scorchless "double boiler" cooking. Nonstick stainless
steel; 8-5/8" diameter, 4-3/4" tall."

I'm amazed that this product still exists.

So what's the difference between this and a sturdy pot + a trivet?

It's lighter to handle and hence easier to clean. It heats up
faster (although it probably does not keep a steady temperature as
well.) And if you burn out the bottom, you're only out $10.

As for myself, I'm proud to own (and keep on the stove top) several
pieces of Griswold chrome-plated cast ironware made in the 1920s.
The "Tite-Top" dutch oven includes a matching trivet for just what
you suggest. http://www.OldBearsAttic.com/Griswold-Oven.jpg

Occassionally you can find these on eBay. The black iron version
is easier to find and can be had for less money -- and works pretty
much the same.

Cheers,
The Old Bear

Eric Jorgensen wrote in message news:20040429104212.795a5947@wafer...
On Thu, 29 Apr 2004 11:35:21 -0500
(The Old Bear) wrote:

Wow! I just did a search for "potato baker" on Google and immediately
came up with a contemporary version for sale by the catalog merchant
Walter Drake Co. for about $10. Go to http://www.wdrake.com and
search for item number 1003023

As you can see, the concept is to provide an enclosure with some
form of double bottom so that whatever you're cooking does not sit
on the metal surface in contact with the stove burner. Air must be
able to circulate.


So what's the difference between this and a sturdy pot + a trivet?


None. The difference is that people dont know theres no difference and
are ready to fork out.

Regards, NT

On Fri, 30 Apr 2004 16:25:39 -0500
(The Old Bear) wrote:


As for myself, I'm proud to own (and keep on the stove top) several
pieces of Griswold chrome-plated cast ironware made in the 1920s.
The "Tite-Top" dutch oven includes a matching trivet for just what
you suggest. http://www.OldBearsAttic.com/Griswold-Oven.jpg


Sure it's chrome? I know they did a lot of nickel.