I'm looking forward to this thread this heating season! I have the wife on board to try something. But she doesn't want to see splatters on my stove or wall. She is a neat,clean freak!!!
I do several stews a winter on my stove! I even make corn bread on top, it's easy. Those are older pics, stove has been rebuilt since then
Nice pics Dave......but geeze........Ain't cha got any cast iron bruddah? I would seriously like to learn about the stove top corn bread though. Stews and chili and coffee I've got. Even tried a pizza once. (yeah, once!) Chicken and bacon, I'm a bit too hesitant......
We've been holding out waiting for this particular model to get UL Listed, but I've been informed it ain't gonna happen anytime soon. So we're back to square one. We have been looking at the J.A. Roby Cuisinaire SE, and we're leaning on that model now. I better decide soon, because my Napoleon 1900P is GONE. Sold it to my brother-in-law last month! It was a great stove, but we want a cooker in the kitchen.
Hesitant to cook bacon on a stove?? I have been cooking bacon this morning and I think I have it down. Before I had been cooking with a 10 inch lodge pan and then just this morning got the large 12 pan out. The fire wasnt big but it was hot. Threw on some subpar apple. Great heat but its soft as it keeps the front end hot enough. I also found that it cooked a lot faster without the trivet(duh) but produced better bacon. Im going to guess the slightly thicker larger metal had the perfect setting for cooking it. It took about twice as long with a trivet no thicker than 1/8 inch. I like cooking on a hot fire much more than my electric stove. Im more attentive about it too.
