All About Old Wood Burning Kitchen Stoves
Years ago old wood burning kitchen stoves were designed to be fitted into a living space to heat up a home. They were also made with the purpose so you could cook on them. Before homes became separated into lounges, kitchens, bathrooms and bedrooms many families would have one common room which they would use in the cold weather. This would serve as a cooking area, eating area, relaxing area, bathing area and even a sleeping area. These wood burning stoves would be functional and versatile and be used for many things. You could also burn coal as well as wood on the fire.
As modern amenities became more available, the style stayed the same but the fuel changed and households were able to have gas and electric stoves to cook on. Central heating became an option and so no-one has the need for wood and coal fires and stoves in their homes. Today many people like to keep a traditional look in their home and opt to install one.
There are so many on the market available from cast iron wood fires to large aga type kitchen stoves that can be installed. The main purpose of these today is for beauty and style alone, although many people do still like to cook on them and smell the aroma of burning wood in their home. You have to be careful because they can also be extremely dangerous and if you do install one and you want to use it for its original purpose then you need to have an expert to come and clean the chimney, install the flue pipes and regularly service and clean out the fire or stove. As for fuel options go wood pellets are a thing of the future and are cleaner and safer than logs and coal.
Today in Eastern Europe wood burning kitchen stoves is the main source of heat for any home and it is tradition to order, chop and store wood before the harsh winters which will come. For a country like Bulgaria, gas and electric ovens aren’t an option because they are expensive and don’t serve a heating purpose like an old stove does. Sometimes in the harsh months of winter power cuts are regular and people rely on wood burning stoves to survive. In the westernised world they aren’t used for this purpose but if you have a large family home or a cottage in the country which is hard to heat then this could be a good option for you. Not only can you cook on them, they will keep you warm and well, give off such a cosy atmosphere.
This old fashioned black cooking and heating stove is more expensive when we think of prices but it is functional, practical and beautiful. It has an oven space to cook in, plenty of space on the top for cooking, a drawer to keep wood in and a large space for burning wood which is a plus because you can fit larger logs in the area which will burn for longer lengths of time.
All the elements and extra features on this stove are made out of cast iron so you know you are getting a lifetime warranty when buying this model. Customers have rated this as a five star stove and even if you never use it, it will add character to any home and will impress all your guests!
If black isn’t the look you are going for then up your budget and get the cream version. It has a ceramic cooktop with cast iron rings, an oven, a drawer for wood, a drawer for ash and a significantly large space for burning logs and pellets. This company also make a stylish stove in deep red as well.
These chuck out a lot of extra heat so putting them in larger open spaces is a good idea otherwise when in use it can get hot, pretty quick. These are super easy to clean and little maintenance is needed on them as well.
One Pot Recipes for your Wood Burning Stove
When cooking in a wood burner you have to be careful because the temperature can rise and fall quite dramatically. It takes a little bit of skill to cook in a stove which is fueled by wood but when you get the knack of it, eating meals cooked on a gas or electric stove will never taste the same. Most meals that you enjoy can be done in the oven of a stove or on the cooktop, all you need to do is tweak them a little bit before you get the perfect recipe. Start out with one pot recipes which are easier, quicker and can’t go terribly wrong.
Chicken, kale & mushroom pot pie – Comfort food at its best
- 1 tbsp olive oil
- 1 large onion finely chopped
- 3 thyme sprigs, leaves picked
- 2 garlic cloves, crushed
- 350g chicken breasts, cut into small chunks
- 250g chestnut mushrooms, sliced
- 300ml chicken stock
- 100g crème fraîche
- 1 tbsp wholegrain mustard
- 100g kale
- 2 tsp cornflour, mixed with 1 tbsp cold water
- 375g pack puff pastry, rolled into a circle slightly bigger than your dish
- 1 egg yolk, to glaze
- Heat 1/2 tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 minutes until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.
- Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
- Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.
Curried Cod – Packed with Iron and low in Calories
- 1 tbsp oil
- 1 onion chopped
- 2 tbsp medium curry powder
- thumb-sized piece ginger peeled and finely grated
- 3 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 400g can chickpeas
- 4 cod fillets (about 125-150g each)
- zest 1 lemon then cut into wedges
- A handful of coriander, roughly chopped
Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.
John’s jambalaya – An exotic taste in one dish
- 2 tbsp olive oil
- 6 skinless boneless chicken thigh fillets, chopped
- 200g cooking chorizo sliced
- 2 onions finely sliced
- 4 garlic cloves, crushed
- 2 red peppers, sliced
- 2 celery sticks, chopped
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ tsp garlic salt
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- ½ tsp mustard powder
- pinch of white pepper
- 300g long-grain rice
- 400g can cherry tomatoes
- 300ml chicken stock
- 12 large raw tiger prawns (whole in their shells)
- 12 mussels cleaned and de-bearded
- 24 clams
- ½ small pack parsley chopped
- 4 spring onions sliced on a diagonal
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don’t stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
- Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano , and cook for 2 mins more.
- Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil , then cover with a well-fitting lid and put in the oven for 20 mins.
- Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on and return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.
For a detailed walkthrough of how to install a wood burning stove, watch the video below: