Reporting on Omnia and Wonder Pot baking

kitphantom

Super Active Member
Platinum Supporting Member
Dec 26, 2009
13,544
Albuquerque, NM
I have been baking with both of the stove top ovens this season. I have been doing brownies and quick breads Most have been Krusteaz and Ghiradelli mixes. Next season, I'll probably try doing some savory dishes.
I've baked on my single burner propane Coleman burner, the 425 and 413 white gas Coleman camp stoves, and inside the travel trailer on the LP stove it has. They each bake slightly differently. I just have to pay attention to adjusting the burner. Windy weather outside also has an effect on burner adjustment. Baking inside on a cold day made sense, not wasting the heat put off by the oven.
I used parchment paper with spray oil the first few times, but finally tried it without it, and just the spray did fine for brownies.
These have been a good addition to the cooking supplies, especially for our 1-2 week trips. Over the winter, I hope to try some savory dishes; they both work fine on our home gas stove. We changed the handles on them to Dutch oven knobs I found on Amazon, which are easier for me to grab with a potholder. The original ring style handle on the wonder oven tended to get jammed in the chimney of the bottom when stored for travel.
 

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jmkay1

2004 Fleetwood/Coleman Utah
Oct 10, 2013
7,382
Northern Virginia
I’m curious how it works myself. A Dutch oven bakes by putting coals mainly on top than bottom. It sounds like for this you don’t need heat on top. What kind of magic does this use? :grin: Sounds like it is working well for you. I’d be curious to hear how it does with other foods, but honestly breads are quite difficult to bake evenly if it was a Dutch oven so it sounds like you put it through a good test. Enjoy!
 

kitphantom

Super Active Member
Platinum Supporting Member
Dec 26, 2009
13,544
Albuquerque, NM
The ovens have a central chimney, so the heat from the burner rises up to the lid and over the food. That means that everything is ring shaped. Apparently, the Wonder Pot was developed in the Israel, back in the 50s-70s, many homes didn't have an oven. These "ovens" are also similar to the potato baker top of stove pans that I remember from my childhood.
I had planned to use my DOT thermometer to keep tabs on the temperature, but I discovered that I could gauge it well enough with my hand, after 50+ years of baking experience.
This is a batch of brownies baked in the Wonder Pot.
 

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Groomporter

Active Member
Jan 30, 2021
373
Minnesota
A friend realized he still had his mother's vintage "Ovenette" for stove top baking. He brought it along a couple times when he was traveling with us and made breakfast biscuits once and a chocolate cake for desert one night. He just used it on a single burner propane camping stove. (although it was a little tippy since it was the kind of burner that just stands on a 1 lb. tank.)
il_794xN.561545216_mer7.jpg


I just saw there's a Facebook group devoted to using them.
https://www.facebook.com/Ladies-Ovenette-Society-1948405232124299/
 
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kitphantom

Super Active Member
Platinum Supporting Member
Dec 26, 2009
13,544
Albuquerque, NM
I found something called a cake stripping knife that has been extremely handy for these, as well as baking at home. Essentially a tapered plastic do-hicky, it loosens the edges nicely.
 

kitphantom

Super Active Member
Platinum Supporting Member
Dec 26, 2009
13,544
Albuquerque, NM
I 'm in two FB groups, they are interesting to read. There doesn't seem to be one for the Wonder Pot, perhaps it has been around too long to be "fresh" and not long enough to be vintage (although the cookbook I've seen listed from time to time is from the '70s, which now seems to be vintage)
Both have done very well for me. I don't bother with the silicone liner, I bought that mostly to use for some savory dishes, such as ones with tomato in them, which I don't care to do in most aluminum. The WP has a slightly larger capacity, and is shaped so it makes the same brownie mix come out a bit taller.
 




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