the finished lasagna on the stove for cooking.

Since we're afraid to try our oven this is how I 'bake' things. It mostly works but things like pitas take a really long time since I have to cook them one at a time. My secret is something called a 'heat diffuser', which is a round metal or ceramic flat disc that sits on the burner which you put your pan or pot on. It diffuses the heat from the center to the outer edges of your pan or pot so you don't get that burned area in the center and things cook more evenly. My friend Laura sent a ceramic one down to us in Mexico and I found a metal one later on. Here I am using both - just because the combination seems to work very well. I also keep a lid on the pan (cast iron by the way) and a folded up towel on top of the lid to keep more of the heat in. I want to make a heat pad that fits over the handle.