Wood Cook Stoves Guide
Images of Victorian-era kitchens and cast iron country hearths come to mind at the mention of wood cook stoves.
Originally used only in industrial kitchens, smaller models were introduced and have been enjoyed in the home since the 1820s.
Regardless of modern mechanics, some traditionalists still utilize these stoves in their kitchens today.
Some even claim that their food tastes better when prepared over wood fires than cooked using electric heating or gas fuel.
The invention of wood cook stoves branched from cast iron wood stoves used only for heating.
In 1742, Benjamin Franklin invented what is now known as the Pennsylvania Fireplace as an alternative to open fireplaces used in Colonial America.
Open fireplaces were not only a more dangerous heating method for the home, but it used a substantial amount of wood for fuel.
Over the years, improvements were made to Franklin's design which eventually led to the development of wood cook or "Step-top" cook stoves, called so because of its tiered shape.
These were the first dual-purpose stoves used for cooking and heating.
Modern stoves that use electricity or gas for fuel definitely have convenience on their side.
When you want to turn on the oven or burners, essentially all you have to do is turn a knob.
Wood cook stoves on the other hand need a bit more time to heat up as its heat source is a fire made within the stove itself.
Once a fire has been made, a damper controls the air flow which feeds the flames to keep the heat source constant.
Smoke escapes through a chimney, usually attached to the top of the roof.
Food cooked on an electric or gas stove usually do not soak up any other flavors than whatever is being used to cook with, like herbs and spices.
However, preparing meals on wood cook stoves allows food to absorb a smoky flavor from the wood.
As the wood burns inside of the stove, molecules from the energy being released seep into the cooking vessel, thus giving the meal the taste of whatever wood is being used.
Taste differs with each wood type.
For instance, a popular choice for smoked bacon is apple wood.
Mesquite and oak are good choices for beef.
For cooking fish you would want to use alder wood.
Cherry, maple and pecan woods work well with poultry dishes while hickory is a wonderful addition to lamb, venison and moose.
Originally used only in industrial kitchens, smaller models were introduced and have been enjoyed in the home since the 1820s.
Regardless of modern mechanics, some traditionalists still utilize these stoves in their kitchens today.
Some even claim that their food tastes better when prepared over wood fires than cooked using electric heating or gas fuel.
The invention of wood cook stoves branched from cast iron wood stoves used only for heating.
In 1742, Benjamin Franklin invented what is now known as the Pennsylvania Fireplace as an alternative to open fireplaces used in Colonial America.
Open fireplaces were not only a more dangerous heating method for the home, but it used a substantial amount of wood for fuel.
Over the years, improvements were made to Franklin's design which eventually led to the development of wood cook or "Step-top" cook stoves, called so because of its tiered shape.
These were the first dual-purpose stoves used for cooking and heating.
Modern stoves that use electricity or gas for fuel definitely have convenience on their side.
When you want to turn on the oven or burners, essentially all you have to do is turn a knob.
Wood cook stoves on the other hand need a bit more time to heat up as its heat source is a fire made within the stove itself.
Once a fire has been made, a damper controls the air flow which feeds the flames to keep the heat source constant.
Smoke escapes through a chimney, usually attached to the top of the roof.
Food cooked on an electric or gas stove usually do not soak up any other flavors than whatever is being used to cook with, like herbs and spices.
However, preparing meals on wood cook stoves allows food to absorb a smoky flavor from the wood.
As the wood burns inside of the stove, molecules from the energy being released seep into the cooking vessel, thus giving the meal the taste of whatever wood is being used.
Taste differs with each wood type.
For instance, a popular choice for smoked bacon is apple wood.
Mesquite and oak are good choices for beef.
For cooking fish you would want to use alder wood.
Cherry, maple and pecan woods work well with poultry dishes while hickory is a wonderful addition to lamb, venison and moose.
