Stovetop Baking: Unleashing The Art Of Baking Without An Oven

Baking on a stovetop is an unusual cooking method that can be used when you don't have access to an oven. It involves using a large pot or skillet with a tight-fitting lid to trap in heat and cook your bake. You can also use a wire rack, stones, or sand to keep the bake away from the direct heat and ensure even cooking. This method can be used to make cakes, cookies, bread, and more. It may take some experimentation to get the right results, but it's a great option for those without a traditional oven.

Using a cast iron skillet

Cast iron skillets are a versatile option for stovetop cooking and baking. They can be used on a stovetop, in the oven, or on the grill, and are great for high-heat cooking, searing, sautéing, baking bread, and making desserts. Here are some tips for using a cast iron skillet for stovetop baking:

Preheating and Temperature Control:

Cast iron skillets retain heat well, so it's not necessary to use a heat setting above medium. Preheat your skillet gradually on a similar-sized burner to ensure even heating. Cast iron takes longer to preheat than other materials, so give yourself some extra time. For electric stoves, lower the heat to avoid creating hot spots and burning your food.

Cleaning and Maintenance:

If you're using a gas stove, you don't have to worry as much about the bottom of the pan since the flames heat it directly. With electric stoves, any oil or residue on the bottom of the pan can permanently stain the range. Therefore, it's important to wash your cast iron pan inside and out after each use. You can use soap, but remember to season it after cleaning.

Greasing and Flouring:

Before adding your batter, grease the pan with butter, oil, or cooking spray. A pastry brush, preferably silicone, can help get the oil into all the corners and sidewalls. For extra insurance, coat the pan with flour after greasing it. This will help your baked goods release from the pan easily. Sprinkle in a light coating of flour, then turn the pan over the sink to coat each side, tapping it gently to remove excess flour.

Baking Times:

Cast iron pans can shorten baking times due to their heat retention. Keep an eye on your baked goods and check on them a few minutes before you think they should be done.

Removing Baked Goods from the Pan:

Use a butter knife to loosen your baked goods from the walls of the pan as soon as it comes out of the oven. Cast iron can handle metal utensils, so this will ensure your treat doesn't stick to the sides as it cools.

Preheating the Pan:

Whether or not you preheat your cast iron pan depends on the type of crust you prefer. If you like a crispy crust, preheat the pan before adding the dough or batter. For a lighter, more delicate crust, add the batter straight to the cool pan.

With these tips in mind, you can confidently use your cast iron skillet for stovetop baking and create delicious treats!

Baking with a rice cooker

Rice cookers are a handy alternative to ovens when it comes to baking. They are more energy-efficient than stovetops and can be used to bake cakes, bread, and other treats. Here are some tips and instructions for baking with a rice cooker.

Rice Cooker Baking Instructions:

First, prepare your cake mix according to the box's instructions. Grease the inside of your rice cooker bowl. Next, pour the batter into the rice cooker. If your rice cooker has a cake setting, use that. Otherwise, set it to 'slow cook' if possible, and for 60 minutes. If your rice cooker doesn't have a slow setting, that's fine too.

Some rice cookers will switch to a warm cycle after 5 minutes. If this happens, let it be for a few minutes, then restart the timer so the total cook time is 60 minutes. Check your cake at 45 minutes. It's done when a toothpick inserted into the centre comes out clean.

Remove the rice cooker bowl from the machine when the cake is done and allow it to cool for 15 minutes before removing the cake. To remove the cake, place a flat plate on top of the rice cooker bowl and invert the bowl smoothly.

Tips for Rice Cooker Baking:

• The texture of the cake will not be exactly the same as those baked in an oven, but it will still be moist and tasty.
• Cooking time will depend on your individual rice cooker, so you may need to experiment.
• Some modern rice cookers have a convenient cake mode, which makes baking even easier.
• You can use any type of cake mix and flavour you like. Just follow the directions for the number of eggs, water, and oil required.
• Make sure to mix the ingredients thoroughly, but be careful not to overmix, as this can make your cake tough.
• If desired, you can cut the cake into layers after it has cooled completely to make a domed layer cake.
• Serve your cake with fresh fruit and whipped cream, or your favourite frosting.

Other Stovetop Baking Methods:

If you don't have a rice cooker, there are other ways to bake on a stovetop. You can use a bread maker, pressure cooker, slow cooker, or multi-cooker. You can also use a super-sized pot with a tight-fitting lid, placing your baking tin inside and using a spacer (like a wire rack, stones, or ceramic tiles) to keep the baking tin off the hot base.

Another method is to use a frying pan with a lid for cookies or biscuits. Simply place your biscuit batter in the pan, cover, and cook. You can also use a cast-iron Dutch oven on a propane stove, placing your batter inside and cooking over a low flame.

Using a large pot over a stove top

If you don't have access to an oven, you can still bake using a stove, a large pot, and a steamer basket or glass dish. The results are similar to an oven-baked cake, but more tender and moist. Here's how to do it:

Preparing the batter and pans

• Choose and prepare your desired cake batter. You can use your own recipe or a boxed mix. Most cake recipes should work for this technique.
• Coat one to two baking pans with butter, making sure to cover the bottom and sides of the pan.
• Dust each pan with flour. Add about one tablespoon of flour into each pan, then gently shake and jiggle the pan to spread the flour across the bottom and sides.
• Line the pans with parchment paper. Set the pan on top of a sheet of parchment paper, trace around it with a pen, then cut out the circle and place it into the pan.
• Pour the batter into the pan(s) and gently shake the pan(s) side to side to spread the batter around evenly.

Preparing the cooking pot

• Get a pot and a steamer basket or glass cooking dish. The steamer basket should have a flat bottom and either legs that hold it above the bottom of the pot or a rim so that it can sit on top. The glass dish should have handles so that it can rest on the rim of the pot.
• Fill the pot with water and place the steamer basket or glass dish on top so that it rests about one inch above the water level.
• Cover the bottom of the steamer basket or glass dish with a thin layer of dried beans or small pebbles to create a buffer between the basket/dish and the base of your cake pan.

Cooking the cake in the pot

• Cover the pot with a lid and heat the water on high for about five minutes to preheat the pot.
• Set the cake pan into the steamer basket or glass dish, making sure that the bottom of the pan is resting on top of the dried beans or pebbles.
• Cover the pot with parchment paper and a lid. The parchment paper should be about two inches bigger than the pot to prevent steam from getting trapped and dripping onto the cake.
• Cook the cake over medium heat for 25 to 30 minutes. At about 25 minutes, test the cake for doneness with a toothpick. If it comes out clean, the cake is done. If it has crumbs stuck to it, continue cooking the cake, testing it every five minutes.
• Take the cake out of the pot using a kitchen towel or oven mitt and let it cool for five minutes before removing the cake from the pan.

Baking with a palayok

Firstly, it is important to prepare your palayok before baking. Seasoning the clay pot is essential, and this can be done by soaking the pot in water for 20-30 minutes, then rinsing and boiling water in the pot for 30-45 minutes. It is also important to note that palayok should not be washed with soap, as the clay will absorb the detergent; instead, wash with water and rock salt.

When preparing to bake with a palayok, it is crucial to remember that earthenware cannot withstand extreme temperature changes. Therefore, the temperature must be adjusted gradually when cooking. It is also recommended to soak the palayok in water for 15 minutes before using it for baking, as this helps with heat transfer.

To bake on a stovetop with a palayok, you will need a large pot with a tight-fitting lid that can fit the palayok inside. Place the palayok on a stove and turn the heat up until it is hot. Then, put the ingredients inside the palayok, ensuring they do not touch the sides or bottom, and cover with a lid. Turn the heat down and wait. Baking times may vary, so it is important to pay attention to the signs that your bake is done.

Baking with a toaster

Toaster ovens are a great alternative to a conventional oven. They are perfect for small spaces, like apartments or tiny kitchens, and produce less heat than an oven, which is ideal for summer baking. They also heat food more evenly than microwaves and are less likely to leave you with dry or soggy leftovers.

Toaster ovens are similar in size to a microwave, although you can find mini and extra-large versions. They have at least one cooking rack and an included sheet tray or baking pan. Most toaster ovens have functions like baking, toasting, and broiling, and some even have food-specific functions, like "cookies" or "leftovers".

• Adjust the racks and preheat the toaster oven. If you're broiling food, set the rack at the correct height. For baking or toasting, set the rack in the center of the oven.
• Place your food in the oven. Most toaster ovens include a cooking tray or sheet pan. For toasting bread or reheating food, place the food on the tray and put it in the toaster oven. If you're baking or cooking in a pan, place the pan in the toaster oven.
• Adjust the settings and set the time. Most toaster ovens will have at least bake, broil, toast, and warm functions, and some will have additional options like "defrost" or "reheat".
• Be mindful of the top/heating element, as some foods may rise to the top and scorch.
• You may need to decrease the temperature by 25 degrees and keep an eye on baking times.
• Toaster ovens are great for baking cookies, muffins, cakes, bread, pizza, and more.

So, if you're looking for a convenient and versatile alternative to a conventional oven, a toaster oven is a great option!

Frequently asked questions