Originally Posted By: Susan
There was a method for baking on a stove that I have not tried, despite reading about it many years ago. Its one of the many thousands of things still on my To-Do List.

The theory is to put your food to be baked in a covered pot inside a larger pot, with some airspace all around. Set the smaller pot on a metal canning jar ring (the wide-mouth size might be best).

I think this would probably take some experimenting. And if anyone tries it, I would like to hear how it goes.


I've also read about baking in a pressure cooker with the weight removed/valve open (but I never got around to trying it, either). That might produce similar results.
All we can do is all we can do.