Whether you are in the city or off the grid you can enjoy gourmet food with the help of a wood Cook stove! From stews to muffins a Cook Stove delivers a tasty, engaging, and personal cooking experience.

You own that heat! Light a real fire in the firebox, wait for the baking oven and cook top to heat up, place your food in or on the stove and you are in business, welcome to cook stove cooking! You can make anything that can be done in a gas or electric stove... during a power outage!  

Some helpful tips: 

The side of the baking oven next to the firebox is almost always higher than the other side. Therefore turn your tray if you are baking bread - this will provide a more even finish to all your loaves. Use stoves with cast iron cook tops only.

Cast iron is slower to heat up than steel but it heats up evenly and provides a uniformly hot surface.

Steel, on the other hand, heats up quickly and looses heat quickly, the part of your cook top closer to the firebox may be noticeably hotter than the other side and the temperature can fluctuate over time, and a non-uniform heat results in non-uniformly cooked food.

Don't be afraid to take out those cast iron rings from the burner if your stove comes with them. Your cooking pot will then be directly over fire for a very quick camp-like Dutch style cooking.

Although some will escape smoke will not fill your room if your stove is properly ventilated - the chimney created draft claims the major portion of it even during the few moments when the rings are out but the pot is not on yet. Use a special fire-rated pot, ideally cast iron.

Enameled pots can get ruined over open fire. Have baking mitts handy at all times, everything about a cook stove is hot. Open the baking oven door oven as little as possible to maintain consistent temperature.

Cook stoves are not for the faint of heart but let it suffice to say that those who cook on wood use same stoves for decades. Enjoy!