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Saturday, August 28, 2010

cast iron Master Bake Pot

This is the only picture I could find of the Master Bake Pot. It's the item on the left; The item on the right is just a trivet.

The Master Bake Pan is supposed to come with several pan inserts, as well as a dome lid. It's a "convection cooker", basically.

It was invented in 1918 by a man who was ordered by his doctor to eat three baked potatoes per day.

This caused his gas bill to triple, since he had to use the oven so much. He wanted a way to bake on the stovetop, which would use less fuel.

The cone in the center of the pan, as well as the vents around the bottom, allow for circulation of heat, in order to bake foods faster, with less heat, which consumes less fuel.

According to an instruction manual I found, you can "bake right on your stove!" It could be used to reheat leftovers, or cook anything that can be cooked in the oven.

This reminds me of a pan I once had, called a "dry fry" pan, in which you could "fry" chicken without oil, due to the center convection cone. I decided that it was just as easy to bake the chicken in the oven, so I sold the pan.

Here's a sample recipe from the manual, for beef hash: Equal amounts of cut up leftover roast and cut up leftover potatoes, mixed with chopped onions, salt and pepper. Bake until done.

2 comments:

  1. just bought one. would love to get a copy of instructions if possible! thanks for posting

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  2. I too have one. May I buy a scan or photocopy of the instructions? Thanks

    ReplyDelete