Cooking with a woodstove.
Here in the North Country of NY State, lots of us have woodstoves as main or supplemental heat in our homes. I have been experimenting with using the woodstove instead of my kitchen stove/oven for cooking. I preheat water on it and have used the edges for warming up leftovers. I have baked a small loaf of bread on top and did the pizza last night. You have to guard against spills on the woodstove since they will stain the iron. It's also harder to control the temperature but still doable if you are careful. I have considered getting firebrick and buiding a brick oven on top of the stove but am trying simpler means first. A heavy cast iron pot turned upside down makes a small oven. Last night I put a pizza stone on the top and let it get hot. Made the pizza and put it on parchment paper to prevent dripping onto the stove top. Put the pizza on the stone and covered it with a conventional large stainless steel lid. The fire had burned down some and was not super hot. After 20 minutes the bottom crust was pretty nice but starting to burn in small spots and the cheese was melted but the top layer of dough was very soft and undercooked. Not wanting it to burn, I removed it to a wooden cutting board and left the lid on it. The residual heat eventually cooked the dough thru. Next time I will try to make the pizza small enough to fit under my cast iron pot. Anyone else cook on or in their woodstove?