Wood burning kitchen stoves may appeal to those of us wanting to get back to the basics. Not only does it sound ideal for heating our homes, but it also seems like a practical, off the grid way of preparing our meals. But be aware that this isn't the easiest way of preparing food.
There is a certain amount of finesse in cooking using a wood-burning stove. It takes a lot of practice to be able to cook well with a wood-burning stove.
If you're just looking for a way to prepare hot meals in an emergency (certainly not a bad idea in these troubling times), you might be better off investing in a camp Dutch oven and a good set of cast iron cookware, along with several bags of charcoal briquettes and a briquette starter.
Then you will always be able to cook a good, hot meal outdoors.

With the right book and a couple of camp Dutch ovens, I was able to make a delicious soup and cornbread on my first try. On the other hand, learning to use wood-burning kitchen stoves is an art form that takes a lot of time and attention.

The first challenge is finding a steady supply of wood. You will need a lot of it if you plan on cooking daily with a wood-burning stove.
Plus, to cook with a wood-burning stove, you must not only build a fire, but
you must also know how to keep the fire going at a certain temperature,
something that takes a lot of practice.
Also, you must have a steady supply of wood going.
When we lived further north, we used a wood-burning stove as a primary
source of heat in our home and were always on the lookout for suitable
dry wood to burn.
If you live in a wooded area, you can always cut down your own trees for
wood, a great way to save money and cut down on your electric bills.
Plus, my husband always let friends and neighbors know he was willing to
cut up and carry away dead trees for the wood. If you do this, you can find wood for cheap if you have a chainsaw and are willing to
do the work.
Many wood cook stoves have a temperature gauge on the door, but that's
more to let you know if you need to take action, either by adding more
wood if the stove is too cool or opening the door slightly if the stove
is too hot. And it doesn't ensure the temperature inside the stove will stay at that level.
Also, different foods will need to be placed in different positions in the stove to come out right.
According to the Foxfire Book, if you're planning on fixing biscuits, you will need to start them on the lower rack of the oven to bake and brown the bottom and sides, and then place your biscuits on the higher rack to brown the top. The trick will be knowing when to move the biscuits and how to ensure they don't burn. Again, this will take a lot of practice.
Mind you, I'm not trying to discourage you from cooking with your wood stove.
According to Jane Cooper, author of the book Woodstove Cookery, some of the most delicious foods on earth are prepared on wood-burning kitchen stoves.
The foods cook far longer, and all the ingredients mingle together far better and make a delightful smell.
In the wintertime especially, on days when you're snowbound, I can think
of nothing more enticing than to spend an afternoon building a fire and
preparing a meal.
And there is likely nothing more satisfying than learning how to master
this lost art.
So if you plan on investing in a wood-burning stove, step up to the challenge and learn how to cook on it now, before a crisis arises. That way you'll be prepared and will be able to make a satisfying meal and stay warm in any situation.
Related article: Learn how to prepare a meal on a camp Dutch oven, and you'll be prepared for any emergency. Click here to learn more.
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My name is Sue Merriam, and I began the journey of self-reliant living more than three decades ago, which enabled me to stay home with my children. Fifteen years ago, I founded Joyful Homesteading to help others save money and face the future without fear. My goal is to give you practical, honest advice so you can save money and experience the joy of simple living. I hope you join me.