Cruising without an
oven and only a two-burner kerosene Primus, I did a lot of baking in my cast
aluminum pressure cooker, sans the rubber
parts. You don't need a flame tamer because jeavy cast
aluminum does such a great job of spreading heat evenly. Grease, scatter bottom and sides with cornmeal and put in dough for final rising. Lock on lid, cook over medium-low. I can recognize the smell that tells me the bread is just the right shade of brown. (top does not brown but bottom and sides do. It's out of print but my The
Galley Book describes four methods for baking without an
oven, two for pressure cooker and two for Dutch oven. Both are heavy cast aluminum, the type found
cheap at yard sales. You can still find used copies of the book on Amazon. It's not a recipe book but a reference on
provisioning and lots of old methods for
food preservation such as corning, candying, etc.
Janet Groene,
Janet Groene's BoatCook