backcountry stoves and/or pan for baking

Come at it from the other direction: how will you perform the baking and then what stove will work?

I've no interest in that much futzing in the backcountry so I've no clue. Last I read about bannock was a 1960's era canoeing book. Wrapping it around a stick over a wood fire iirc.

A quick search found this one: shrug.

www.backpackeroven.com/index.php

Some of my paddling buddies use a BakePacker. It works pretty well.

I have used:

www.backpackerspantry.com/products/outback-oven/outback-oven-10inch.html

with great success. Cakes, brownies and even pizza. Definitely not a lightweight cook solution though.

Ernie

This thread got me thinking of something an old scout leader showed back in the 80s. It worked well and wasn't very heavy. He had 3 thin 7" aluminum pans. He drilled a hole in the bottom center of two and put a small wingnut through to attach them base to base. He put three even sized stones on the ground and put the third (the undrilled) pan on the stones and put coals underneath between the stones. He put what he wanted to bake into the pan then set the other pan combination (the set bolted together) upside down over the first and shoveled a few coals into the top pan. This gave heat from below and above to bake. Once done he would unscrew the two top pans, fit the three together and slide them in an outside pocket of his pack. It sort of looked like this:

\______/ Two pie tins bolted together
/           \ This is the area that gets warm with coals below and coals in the pan on top.
\______/ This is the bottom pan holding what is to be baked

Here is a product similar in concept to what Crawford described:

frybake.com/products/