|
|
Cooking on a crackling wood fire seems outdated. “Old-fashioned” is
how some people call it, but cooking on our masonry wood cookers is
more relevant and efficient than ever. It brings natural flavour,
atmosphere and warmth back into the kitchen. Being more independent
of limited resources of oil and gas is also an important factor. |
 |
 |
Every day for
over 15 years now we cook for our family and guests on an
adobe-wood cooker with a cast iron hearth plate. Our wood cooker
also serves as heater for the kitchen. The mass of the stone
cooker absorbs the warmth of the wood fire and then releases it
slowly to the room, hours after the fire has stopped. It’s a
true cooking-miracle. |
|
Cooking on a wood cooker may seem difficult and labour
intensive, but from our experience we know that people are
experts within a week. And after that they always want to cook
that way. |
|
|
A wood cooker can
also be used on hot summer days. After the cooking you can keep the
ash box door opened. The natural draft makes sure that the warmth
quickly leaves through the chimney.
When used in the proper way a wood cooker will last a lifetime. |
|
|
