Baking on a Wallas

Never tried it before but one of those folding camp ovens that go on a grill or propane stove might work. The problem would be heat transfer from the glass top to the oven bottom.

Charlie
 
There have been some good discussions of baking on the Wallas. Do a search on "baking" and you'll find several, some with fairly recent posts.

There's a BakePacker, a Cobb Grill, and some other methods.

Jeff
 
We've tried (Linda I mean), but without success.

We tried the folding oven, with diffuser. Couldn't get it to work.

In addition, the Wallas manual says you must always keep a pot on the stove, or keep the lid down(my guess is that the surface overheats?)

Mac
 
What you need is a large pan and lid with something to put inside to get the baking pan up and off the pan bottom. The problem is that the baking pan must be an inch or more off that hot surface to keep from frying and it's easy to run out of room working inside a pan. I baked a small pizza inside the pan using the metal spacer from an old pressure cooker, (about 1/2 inch off the bottom) but it did burn the crust a bit.

I have been using a small Cobb Grill and it bakes very well. You can even bake cinnamon rolls, dinner rolls, etc., at the same time as you are cooking other things. You can bake a pretty large pizza on a Cobb but it's best to brown the crust, then turn it over to put on any moist toppings, and then bake. The Cobb Grill makes a great winter cockpit heater, too.

The Cobb has an inside pan kind of like an angel food cake pan that you can put cut up corn cobs or other veggies, potatoes, onions, etc., in and then put the grill on top for steaks, roasts, etc..

John
 
I bake Jiffy corn bread on the wallas. I just use a heavy 8in non-stick frypan with a lid. I melt butter in the pan, put the wallas on low, add the mix to the pan, and put a tight fitting lid on. The bottom browns very nicely. I don't remember how long it takes, I just cook it until done.

I also use a backpack bake oven but I have not tried it on the wallas. It is a non-stick pan with a lid that has a temp gage. There is a heat diffuser that lifts the pan an inch or so above the stove and a tent like cover that covers the pan and holds the heat in. This works well for cakes and brownies, biscuits, and most things you want to bake. I have not used it on the wallas because I think the tent/cover may trap too much heat against the glass top and cause it to break. I just use a canister type backpack stove.

Steve
 
I have no experience with a Wallace.... but I used to "bake" pizzas on my Optimus 8R white gas fueled backpacking stove with great success. As mentioned above, the key was a tight fitting lid, good greasing and I'd Flip or turn over the Appian Way mixed dough crust after it had cooked halfway through, thereby browning the other side. As it approached doneness, I'd add toppings and bake some more. This also worked for cinnamon rolls etc. I'd do the same on any stove with confidence. Understandably, not all baked goods are "flippable". C.W.
 
I have a backpacking stove like seabran describes in a previous post. First try I burned the brownies. Second try I was patient and set the wallas at half throttle or a little less than half and the brownies came out perfect. The stove has a thermometer in its lid and the trick is that when it gets up to heat it is done and not just starting to cook. Also, as the instructions state when it smells done (ie good) it probably is done. I need to support the tent-like cover off of the ceramic top or its cotton edging burns; simple to do using a butter knife and the metal edges surrounding the ceramic top. I also won't guarantee that the ceramic top won't break but at half throttle the surface isn't even glowing which it does at full throttle under a regular cooking pan.
 
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