Four Ways to Bake
Use a twiggy fire.
Build a small fire on the lid to create convection heat, and rotate the pot on your stove to minimize burning. Con: blackened cookware.
Follow the author’s steps (you can use a mug for batter instead of a foil cup). Check every 5 to 10 minutes with a toothpick: If the wood comes out clean, the batter’s cooked. You’ll never get a crisp outer crust, but it’s tough to burn anything this way.
This one’s good for sturdy bread and sheet cakes. Elevate the pot about 3 inches over the flame by setting it on top of your wind screen, or offset the pan by resting one edge on a rock. Rotate a quarter-turn every 2 to 3 minutes. Flip food halfway through if necessary (flouring the pan first will make flipping easier).
Cook in coals.
Let a campfire burn low (about an hour). Wrap food (batter in an orange rind, veggies, or meat) in foil and bury it in the coals. Turn every 5 minutes to ensure even baking.
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