Bright side for me. Our wood stove has the 1/4" steel plate top and the front lower section is almost 2 foot square. I'll be cooking meals on the wood stove and save some electricity. Bacon in the 12" cast iron skillet comes out so nice because the skillet gets heated so evenly.
I know someone looking for seeds - specifically Costa Rican Panameno Pepper. Any help would be appreciated. Thanks!
Two of my favorite things: bacon & cast iron skillets!
The folks have a glass top electric range/stove. Mom got it because she thought it would be easier to clean - I hate it. All the skillets she/we have, except for my cast iron ones, have ‘warped’ and are uneven, so for example, the butter runs to one side. It’s totally annoying & why I have my cast iron skillet out most of the time .... I also do not use pans with a non-stick surface, except for ceramic coated. I have two ceramic coated sauce pans & a small ceramic coated skillet.
We have plenty of wood, but no wood stove. The way things are going, I would like to have one - the fireplace hearth is large enough to accommodate one, I think. Since it’s not my house, there’s nothing I can do about it right now. The fireplace has glass doors so we can have a fire and it warms the room right around that area ... better than nothing.
When I do move (and I will when the folks are gone), the goal is to have a small, functional house - a wood stove that can heat a good part, if not all of it, is part of the plan. My niece and her husband bought/moved to a ‘farmette’ January before last. It has a half basement that opens up to a patio. In that space is a fairly large wood stove and it’s configured so they can attach it to their duct system and send heat from the stove into the entire house (main heat is a heat pump). I don’t think they’ve used it yet, but with the severe cold we’re supposed to get the next couple of days, I suspect they’ll be trying out that option.