May 31, 2011 · The "wonder pot" is a type of stovetop bakeware that seems to have been popular in Israel during a period of austerity. I'm looking for a (preferably USA based) supplier for a new one. Here's a li...

I've been using a Wonder Pot for a year and a half, mainly making cake and the occasional bread. Recently my cakes have started baking unevenly, with one half of the pot completing the baking befo...

I asked a question about a "Wonder Pot" a bit ago, and this item came up on a search. I don't think it's a wonder pot though. The center hole is effectively much smaller, and there are not any vent...

Oct 22, 2016 · There is a heat diffuser, which apparently comes in different sizes to match the burner, and which funnels heat up through a cooking/baking chamber that looks a little like a bundt pan, and a lid. According to Wikipedia, “A Wonder Pot can be used to bake cakes, casseroles, rice, potatoes, apples, meat, and chicken.” It's available online.

Oct 20, 2022 · I've been experimenting with baking in my pressure cooker (instant pot). Since low air pressure and higher rate of evaporation are two big reasons for adjusting recipes at a higher elevation, this made me wonder—does using a pressure pot negate the need for high-altitude adjustments, or is there another set of adjustments needed that would be ...

Mar 29, 2024 · You have a pot of chicken broth (there's nothing in it, no salt even), you heat it on a regular electric stove with the lid on top, and then suddenly, in a blink of an eye, it literally explodes boiling.

Oct 18, 2018 · In the 1960s/early 70s, there used to be something called a Wonder Pot in Israel which baked cakes. This was a circular contraption made of metal with a heating element; one poured the cake mix into the pot, closed it and turned it on (ie started heating).

Feb 21, 2020 · Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out with some pink in the middle. Since ...

Dec 21, 2020 · I plan to serve a sauce made by reducing 950g cream until it splits, then whisking in 50g cold cream to form a homogeneous thick sauce. The recipe I’m referencing estimates the reducing time to 1.5 hours, and I wonder how to add some flexibility to my timeline, so that I can serve the sauce warm.

Feb 12, 2019 · What matters most is the internal temperature of the pot pie. I cook all sorts of frozen stuff at 30% power (30% on, 70% off) so that I don't have to stir.