Since we have had the woodstove going nonstop for the past week, we’ve been experimenting with woodstove cookery using cast iron cookware. Using our Dutch Oven we have roasted chicken, pork roast and a nice bean soup, and we made some cornbread for breakfast yesterday. It works very well and there’s no need to heat up the stove or the oven.
The chicken we roasted was dressed with an onion and fresh sage, and that was it. 2 hours on the stovetop and it was done to a turn...
So ... is your woodstove only used for times when you require extra heat in your house? What model stove did you get? Do you notice any interior soot when using it, or not?
I don’t know why I didn’t think of that!
Woodstove + Cast Iron is a natural match...
Thanks for the great idea!