There are a couple different methods.I generally use a pudding ring pan(hole in the center) over a pie pan with another hole cut in the center the size of the stove with a lid to cover the pudding ring pan(Small holes drilled in it).The piepan with the holes allows heat to get to the bottom
of the pudding ring pan to brown the bottom in the pan.The hole in the center of the pudding ring allows heat to get to the top
to brown the top..The sides don't get very brown this way because they are pretty much exposed to the outside area beyond the pot.
Another method is a regular pot about 5" across with a metal potstand in the bottom..a very small amount of water(1/4") to get things heated up and preventing scorching..then I run it dry in "simmer mode"..but only use an outer stainless
pot to eliminate it from warping out of shape.Inside I'll run flat aluminum pans with short sides for "cookies and brownies,or taller aluminum pans for muffins,cobbler,etc.. that are slightly smaller than the outer diameter pot..I do use some rocks or a "curtain hook" made potstand that will hold the pan approximately 1/2" above the bottom of the pot..Of course I use a lid and sometimes throw a small wire over the edge of the pot to allow a small amount of excess heat to escape.
You can scan through my photobucket and see the construction parts of the pudding ring setup or other pots,pans,baking stuff/ideas there.I don't remember if there are videos.When the blackberries and blueberries get ripe here..I go haywire with baking,even at home..
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