Originally Posted by Stiff N' Wett
We use our dutch in the oven at home all the time. Its delicious easy fast and easy to clean up. We got a Dutch oven cook book called" Glorious one pot meals" we've cooked about twenty of he recipes and all awesome. I've been wondering about cooking stuff on the stove what is this dome you guys are talking about?
See the link in the first post. It's basically the same idea as the old Outback Oven, only bigger. Heat diffuser plate on the stove, over the burner to disperse heat, and a heat dome over the top to trap the heat. Harnessing the heat from the stove to bake.
The Outback Oven worked well on sea kayak trips to bake pizzas & bread, using a small backpacking stove. I would imagine that the dome/diffuser would work just as well for other DO recipes. The ability to do breakfast stuff like mountain man eggs, baked french toast, or cinnamon rolls without the charcoal clean-up would be a plus. However, as I think about this, one negative comes to mind.....DO cooking takes 30-50 minutes depending on what you're cooking. Using that much propane would be a downside. You could eliminate carrying charcoal, but you'd have to factor in more propane if you're going to bake very much on a trip. Since you're required to carry a firepan & ash container anyway, you couldn't eliminate those. If you're going to bake 1-2 times on a trip, this might be a good way to go.