Ella Walter
Cooking with stove-top cookware, such as flame pots, is a rewarding experience. It is a traditional method that has been used for centuries and is still popular today. There are many types of cookware available for stovetop cooking, including clay, cast iron, glass, and stainless steel. Each material has its own advantages and disadvantages, and some are better suited for certain types of stovetops than others. For example, cast iron is ideal for wood-burning stoves, while glass is suitable for electric infrared stoves. When using a gas stove, one can char and grill food directly over the flame, which is not possible with an electric burner. Additionally, the type of wood used in a wood-burning stove will impact the burn time, heat output, flame intensity, and flavor of the food. Overall, stovetop cooking with a flame pot offers a unique and enriching culinary experience.
| Characteristics | Values |
|---|---|
| Type of cookware | Ceramic flameware, earthenware, stoneware, cast iron, glass, stainless steel, aluminium, copper-bottomed stainless steel |
| Stove type | Gas, electric, induction, wood-burning, glass-top |
| Preparation | No pre-treatment or seasoning required for flameware. For earthenware, pre-treatment may be needed, such as soaking or seasoning. |
| Heat | For gas stoves, control the flame level. For electric stoves, use dials to control temperature. |
| Cleaning | Soak flameware in water, then scrub. For glass stovetops, use non-abrasive cleaning products and sponges to prevent scratches. |
| Wood type | For wood-burning stoves, use seasoned wood stored for at least a year in a dry place. Oak, ash, maple, and birch are common types. |
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What You'll Learn
Choosing the right cookware for your stove type
First, consider the type of stove you have. Different stoves, such as gas, electric, induction, glass-top, or wood-burning stoves, have specific requirements for optimal cookware use. For instance, gas stoves work best with fully cladded cookware to prevent food from burning due to direct exposure to gas flames. In contrast, electric stoves require cookware with a bottom that is not significantly larger than the stove's heating element, except when boiling water. Induction stoves, on the other hand, necessitate the use of a metal induction plate for certain materials like clay.
Next, think about the types of dishes you frequently cook. Different materials, such as cast iron, stainless steel, non-stick, or clay, excel in different cooking techniques. For example, cast iron skillets are ideal for even browning and searing meat, while non-stick frying pans are perfect for delicate foods like scrambled eggs or fish. Stainless steel is a versatile option, suitable for almost any food that needs searing or browning, and it is also easy to care for and durable. If you enjoy cooking Asian cuisine, consider investing in a wok, which can be used on any stove type and offers high sides to prevent food from spilling over.
Additionally, pay attention to the cookware's compatibility with your oven if you intend to use it for dishes that require both stovetop and oven cooking. Always check the temperature specifications and choose cookware that suits your cooking techniques. For instance, sautéed foods require pans that transmit heat quickly, while braised dishes need pans that retain heat over extended periods.
Finally, consider the maintenance and durability of the cookware. Some materials, like stainless steel, are known for their longevity and ease of maintenance, while others, such as copper, may require more care and polishing.
Remember, the right cookware set can elevate your cooking experience and make your time in the kitchen more enjoyable and efficient.
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How to build and control an open flame
Building an open flame depends on the type of stove you are using. For example, a wood-burning stove requires different preparation than a gas stove.
If you are using a wood-burning stove, you will need to ensure that all air vents in the fireplace are open. Then, place logs at the bottom of the fireplace. The wood should be cleft, dry, and thick—about as thick as a fist or thicker. Add a layer of small logs, about 4 cm thick, and then add one or two layers of kindling, leaving about 1 cm of space between the pieces of wood. Put a couple of firelighters on top of the kindling. Avoid using newspaper, as it produces unnecessary amounts of ash and contributes to more soot.
If you are using a gas stove, simply turn the knob to ignite the flame. Be aware that gas flames can burn very large very quickly and may be difficult to control.
Once you have built your fire, you can control the size of the flame by adjusting the amount of air put into the firebox. The more air, the higher the flame will climb. If using a wood-burning stove, you can also control the flame by adding additional logs to maintain adequate heat and a consistent temperature.
When cooking with an open flame, it is important to use the proper cookware. Cast iron cookware is a good option, as it is durable and can withstand high temperatures and rapid changes in temperature. If using a wood-burning stove with a cooking surface, you may also need a cooking plate, which provides a smooth and even cooking surface. A cast-iron trivet can also be useful, as it raises the pot or pan, allowing heat to circulate underneath and create a more even heat.
Remember to always follow safety precautions when working with an open flame. Keep a safe distance from the flame, especially when using flammable materials or cooking over an open fire.
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Preparing clay cookware for cooking
Clay cookware is sensitive to thermal shock, so it is important to avoid sudden temperature changes to prevent the pots from breaking when heated. Clay pots should not be heated when empty, and cold pots should not be placed over high heat. Instead, heat the pots gradually after filling so that the ingredients and the pot heat at the same rate. Water or broth can be added midway through cooking. To avoid thermal shock and accidental breakage, use wooden utensils to stir food, and avoid tapping spoons on the sides of pots or dragging pots across burners.
Before using a clay pot for the first time, it is important to clean and season it. Some clay pots should be seasoned before first use to temper them for cooking. Donabe, Flameware, Chinese Clay Pots, and Bean Pots can be seasoned by combining a 4:1 ratio of cool water and cooked white rice to fill the pot halfway. Other clay pots, such as Flameware, do not need to be seasoned or pre-treated before use. A light spray or wipe with olive oil or cooking oil will prevent most sticking.
To prevent cracking, the clay pot needs to be soaked in water before use each time. Before adding in the ingredients, completely submerge both the top and bottom of the clay cooker in cold water and soak for at least 15 minutes. Place the covered clay pot into the center of a cold oven, and gradually bring the pot up to the desired temperature.
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Cooking techniques for different foods
Cooking with stove-top cookware using a flame and pot is a versatile method that can be used for various dishes and ingredients. Here are some techniques to consider for different foods:
Meats and Proteins
For dishes like a pot roast or chicken pot pie, a cast-iron pot or skillet is ideal for stove-top cooking. You can sear the meat first to lock in the juices and create a flavourful crust, and then add the remaining ingredients to simmer or braise until tender. Cast iron retains heat well, making it perfect for slow-cooked dishes.
Vegetables
When cooking vegetables in a flame pot, you can either sauté them first and then add other ingredients and liquids, or cook them directly in a sauce or broth. For root vegetables or harder varieties, consider oven-style cooking where the pot is placed in a hot oven after stove-top preparation. This combination technique works well for dishes like tater tot casseroles.
Soups and Stews
Soups and stews are ideal for stove-top cooking in a flame pot. The even heat distribution of a flame pot helps to prevent scorching and burning, which is common with soup recipes. You can start by sautéing aromatics like onions and garlic, then adding vegetables, proteins, and liquids. Simmer until all ingredients are cooked through and flavours are well combined.
One-Pot Meals
One-pot meals like tagines are perfectly suited for stove-top flame pots. After sautéing meats and vegetables, add spices, liquids, and dried fruits, and then cover and cook on low heat. The steam created inside the pot helps to cook the food gently, infusing flavours and keeping the dish moist.
Stove-Top Baking
Some flame pots can also be used for baking, especially when a dish needs to be finished off in the oven. Cast-iron skillets, for example, can be used to bake cornbread, biscuits, or even cakes. The even heat distribution of a flame helps create a consistent bake, and the pot can go directly from the stove-top to the oven.
Wood-Burning Stoves
Cooking on a wood-burning stove is possible and creates unique flavours. The type of wood used affects the burn time, heat output, flame intensity, and flavour. For example, oak provides a long, slow burn with consistent heat, while birch burns quicker but imparts a nice flavour to the food.
These techniques showcase the versatility of stove-top cookware using a flame and pot, allowing you to prepare a wide range of dishes with delicious results.
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Cleaning and maintaining your cookware
Daily Maintenance:
- After each use, allow your cookware to cool down completely before handling.
- Wipe down the cookware with a damp cloth to remove any crumbs, spills, or grease. You can use warm water and a small amount of dish soap for a gentle clean.
- For glass stovetops, a simple wipe-down with a damp cloth or a specialised glass cooktop cleaner is sufficient.
- For gas stovetops, remove the grates and burner caps, then wipe away any food residue or spills. You can use a mild cleaner designed for gas ranges.
Weekly Deep Clean:
- Once a week, perform a more thorough cleaning to address any stubborn stains or burnt-on food.
- For glass stovetops, create a baking soda paste by mixing baking soda and water, and apply it to the stovetop. Let it sit for about 20 minutes, then wipe it away with a non-abrasive cleaning pad.
- Alternatively, you can use vinegar or a specialised cooktop cleaner to remove tough stains.
- For gas stovetops, soak the grates and burner caps in hot, soapy water for at least 20 minutes. Use a soft-bristled brush or non-abrasive scrubbing pad to remove any remaining residue. Ensure the burner ports are clear by cleaning them with a straight pin, needle, or small-gauge wire.
Cookware-Specific Care:
- For cast iron cookware, avoid soaking unless it is coated or seasoned. A light coating of cooking oil can help prevent sticking and build up an "oil finish" over time.
- For ceramic flameware, avoid pre-treating or seasoning. A simple wipe with cooking oil is sufficient before use. Soaking in water will help remove most food residue after cooking.
- When using clay cookware, be mindful that heat can cause discolouration. Move the pot around to distribute heat evenly and use liquids to help spread the heat.
Always refer to the owner's manual or user guide for specific instructions and care tips for your cookware and stovetop. Additionally, regular maintenance of your stove, such as cleaning the burner ports and ensuring proper airflow, will contribute to the longevity of your cookware.
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Frequently asked questions
Flameware cookware is made from clay similar to stoneware but can withstand thermal shock from direct flame without protection. It is an insulator, so heat travels through it in a localised pattern.
You can use flameware cookware straight away without pre-treatment or seasoning. Simply add a light spray or wipe of cooking oil to prevent sticking. Turn the flame to your desired temperature and place the pot on it.
Flame pots can add flavour to your food, especially when cooking over an open fire. They can also be used on all types of stoves and can go straight from the stove to the oven to the table, reducing the number of pans you need to use.
Cast iron is the best cookware for wood-burning stoves as it is durable and can withstand high temperatures and rapid temperature changes.
Electric stoves take longer to heat up and cool down than gas stoves. They are also not suitable for placing food directly on the burner. Always use heavy-bottomed pans on an electric stove to retain heat and prevent burning.
