Solar cooking is easy, but getting into the habit of using your Sun Oven can be hard at first. The biggest challenge for me was planning. You don’t have to plan a week’s worth of meals, but you will have to start thinking about what you’re going to make for dinner early in the day or even the night before. It’s so much easier when you have all the ingredients you’ll need on hand when you get up in the morning. Having said that, there’s still plenty of room for spontaneous, spur of the moment, solar cooking. Today, after getting my pre-planned main course going bright and early, I found some baby veggies on sale at the grocery store. I snatched them up, tossed them in with some olive oil, and added them to the Sun Oven to cook along with it. Now all we needed was a nice loaf of bread and we had a meal.
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excellent results I’ve had mine for years and have cooked everything from bread to zucchini lasagne in it with excellent results. I’ve used it with snow on the ground in UT, blazing heat of AZ, and most weather in between. However, I don’t think it would be much good in Seattle except during the sunny season. If your area is windy like Cedar City, UT, make sure you tie or bungie it down. Once my stew tumbled across the yard and made a huge mess out of my oven. Luckily, it wasn’t a crisis situation or we would have gone hungry that night. Lesson learned.