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I have a challenge! My stove is a stand-alone gas unit that has paper-thin walls and leaks out the back like a sieve. I'm figuring out that I can only fry things on the stove top, as the interior doesn't get hot enough to do more than cookies. I don't have a temperature gauge, but I can still poke my finger at my breads after 30m preheat and 40m bake. I like stoves that get to 250C that cook pizzas in four minutes. I have easy access to cheap tile, can I just line the stove with that to increase insulation? Am I stuck with doughnuts and funnel cake? I see a lot of cast iron chat here. Cast iron is probably a good remedy to my crappy stove, and I'd love to have a dutch oven or even a big square or disc. I'm in Nigeria and haven't seen anything for sale that's not thin Chinese steel, but can I commission that stuff? Is there a difference between food-grade cast iron and otherwise, as long as I give it a first-time scrub and then seasoning?
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Feb 10, 2013 21:18
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| # ¿ Apr 29, 2024 00:50 |
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