I was suggest that you get the thermometer for the omnia or a purchase and installed a thermometer for an outdoor grill, then you can assess better how to regulate temperature using the flame and the thermometer. I found out that one can minimize burning I waiting until the thermometer is 350° and keeping the flame constant so that you get the reading in the thermometer. I am new to the omnia, but I am paranoid about taking temperatures so I purchased the Omni thermometer before I started baking. In my experience cooking was reduced when I used the omnia muffin pan and I have made successfully cornbread muffins without the bottom scorching. I like your idea of the flame tamer, and I am considering purchasing one, because I believe that even heat distribution together with the thermometer can increase your chances of successful baking in the omnia.
That might be a good solution. I have not pursued the thermometer as I am not sure what I would be reading with it, I man I know air temp in the lid, since it is placed above the food being cooked which would create a cooling effect, especially fi there were any evaporation. With the burning coming from an overheated bottom I was/am not sure the temp at the lid would be the trick. I could be 100% wrong for sure so if you get the chance it would be great to hear how your experiences go with using the temp on the gauge to set your flame.
Since you have it though, I would continue to toy around with it. I love the challenge of such cooking equipment. Great detailed video. Your video made this product more interesting! Bless Ya Brother!
You know it, I am going to keep playing with it. The sad fact though is that I fear every stove is different and what works on one won't work on the other so it is a perpetual learning curve. Thanks for dropping by!
Looks like that flame tamer helped a bit, but thats a long cook time. It will take more tinkering, but you're on the right track. Thanks for the video !
Yep, it is a work in progress. I struggle to think this will be my go to as it seems every stove would require a learning curve and there has to be a solution that is not so fickle! Thanks for dropping by.
Just come across your video having recently ordered the Omnia. I think making a half quantity of the cake mix might work, it’s quite deep so taking a long time to cook the centre. I might try individual silicone ramekins on the rack when mine arrives. One could probably cook two half portions in the time it takes to do one full portion of cake mix. I have seen people adapt the Omnia for pizza baking, Chips etc successfully. There will always be a learning curve with a new item like this, I see that at as part of the fun as long I don’t have too many failures. Hope you stick with it and make it work for you.
I first bought the Omnia and had exactly the same sentiment you expressed here. Then I bought the Coleman oven and I haven't looked back. Both items were imported to South Africa from the USA because we cannot buy them locally. Had I known about the Coleman before I bought the Omnia, I wouldn't have bought the Omnia for exactly the reasons you mentioned. In fact, I am considering buying another Coleman oven purely because of its size...a bit small. It is a fabulous oven. Thanks once again for a great video. Best wishes from Cape Town.👍🍹
I really want to find a way to make it work as they are advertising so much I expect a lot of folks are looking for a solution. As mentioned in my last the Coleman oven is next up on the list! I am glad you found the channel and love to see South Africa represented! Keep the camp cooking lekker!
You know what? I firmly believe you have done all there is to do. I just wonder if our burners aren't perhaps to strong....perhaps too many btu's? Well, I've given up. The Coleman oven is a worthy replacement of the Omnia. Looking forward to your next video.😀
Thank you, I just watched both of your videos and it looks like you saved me a bunch of money, time and headaches This would have been the perfect option if it was made of something other than aluminium and could disperse the heat better
Some folks swear that they cook well if you have some of the accessories, I don't think anyone has commented that they work great as the base unit for baking and you watched my hack video as well so I am still not sold. The eggs we made turned out fine but it is "finicky" in my book.
I've already bought the Omnia, so that ship has sailed. I will, though, get the flametamer and use the Omnia on it at a higher heat. We'll see . . . As for the Coleman Oven, I had one and it worked very well. The problem for me was it wasn't real sturdy; and it got less so after a number of uses. The darn thing just wouldn't stay upright after a while; it kept folding in on itself.
Thanks so much for your honest review! I watched both of your videos on this and agree with you, I don't need the hassle of trial and error on it. Will look for your review on the Coleman stove. I was just looking at those & noticed they only come with one rack, and reviewers say no where to order more, they no longer make replacement racks. So instead am looking at Redcamp oven.
Seems that this is a very contention topic but I gave my honest review and burning has been a consistent problem. Maybe it works great in a small camper with a low BTU simmer burner but I don't have one of those so cookware needs to work on the stoves that I have. I don't know about the Redcamp, I have seen people referring to the Winterall in the past. I have some other options I am going to try out including the Woody Dutch Oven and will try to let everyone know what I find out.
Hmmmmm. I feel compelled to comment. I've been using the Omnia Oven exclusively (in the RV and out) for over 2 years full time. I have never made brownies. But many cakes, cupcakes, pies, pizza, casseroles, meatloaf, veggies, chicken pot pie, calzones, cookies, oatmeal bars, pasta dishes, breakfasts, enchiladas, nachos... o m g. U name it!. VERY few fails. I would suggest attempting something besides brownies (with which you are very determined to find flaws). The inner chimney is essential for simulating an "oven" on top of a flame, so I couldn't see the flame tamer actually working. I hope your readers will follow some others' who use the OO correctly for better results.
Thanks for sharing your experience. This oven seems to be Ying and Yang as some people have great success and others experience the constant burning. I think it is totally dependent on the heat source. I find the flame tamer is the answer for me as heat still radiates up the center but it tempers the direct heat onto the bottom. I do not think it is a matter of using the oven correctly and I have followed all recommendation from Omnia and many hints from YT-one funny thing I do see often is people either don't show the bottom or specifically state that they didn't burn the bottom which acknowledges my results.
I read about the preheat of the base before cooking but not sure how that would assist in keeping the burning from happening. I continue to work on this.
What about cutting/drilling a hole in a flame tamer to approximately the Trangia or European caravan burner size? This seems like you would have the best of both worlds (radial isolation and funneling the heat the center almost regardless of type of stove used … Just a thought.
I have considered that but in some way I think the the solution (for my stoves) is the you need to change the conductive heat to radiant heat. The reason I say this is that one area that always burns is anything touching the cone while baking so having direct heat into the cone I want to avoid. In my latest video I talk about flame tamers that have holes everywhere and that more "direct" radiant heat is more of what I am looking for. Great suggestion
I've been eyeing this for some time. I'll save my money and stay with my beloved Coleman folding oven and pizza stone. This is too much tinkering around.
How do you find the coleman oven? I've had my eyes on one but I have heard the new ones aren't built to last so I've been hesitant to buy one. I was hoping the omnia would do the job but clearly not 😕
@@JoshSinnott97 I cannot comment on new vs. old as no experience but I do have one and intend to give it the DAO test this summer. So far I have also noticed (with all these thin ovens using bottom heat0 that it does tend to burn the bottoms as well and most people try something like the pizza stone to try to manage that. I think the Flame Tamer has potential for both.
Bro, I saw the first video and I was laughing from the start. You don't cook often and it shows. Don't blame the pan. Reviewers do show the bottom of things they cook, but they also preheat. Brownies are a very specific thing, why not practice with a poundcake first?
I appreciate your comment and I am glad I could provide you some entertainment at least! I test on things that I and my family would eat camping and we don't eat pound cake. I did test biscuits and brownies and didn't love the results but I know some people do so the point of the test was that it is burner specific. There are a lot of folks that struggle with this oven as a number of comments have been about using the optional accessories to read the silicone insert above the bottom using the rack. I think the oven is very sensitive to burner and that, to me, means that it is not a plug and play cooking device. I did preheat the base as Omnia instructs and have been playing around with some alternatives and I have found one that gives somewhat satisfactory results which I will put up on video as I think it is only fair to Omnia. One point is that my comparison view is coming from a cast iron dutch oven so that is my bogey in these tests. Thanks for commenting.
I have used my omnia for years now, don't have any inserts. Bread, cake, quiche, etc, no problem. You just need patience, use a small flame under it. Use a toothpick to check if whatever is done. Your flame it too high and you shouldn't take the lid of for such lo G time. Come on, peoe, just because he's doing it wrong doesnt mean the omnia doesn't work.
It is clear to me that peoples experiences with these ovens varies dramatically and it all seems to revolve around the burner. I have experienced near universal burning of the bottom without any hacks on multiple ovens so I tried the hacks and I think the flame tamer has possibility. My main thought is that the oven was designed for a specific burner as I said in my original test. You didn't mention what you cooked on which I think is important. It is important that people understand that the oven can be impacted greatly by the burner being used and I think it is unreasonable to ask someone to go find a certain burner so that their oven works. My opinion only based on my experience.
Have you ever baked brownies in a conventional oven? Rather than just looking at the top, insert a toothpick or chopstick in the middle...if it comes out clean, they are done! I have baked a lot of brownies, breads and cakes in mine and have never burned any of them! Nor have I baked anything for 2 hours and 15 minutes. I also don't need to run a knife around the outside to loosen them enough to get them out of the silicone liner. Try a little cooking spray or butter.
I actually did use the toothpick stick method in these tests so I was not simply looking at the top, coming out clean in the middle proved very elusive. The reason I ran the knife around the edge was that I was turning the brownie out to see the bottom, not something I would normally do for serving. I am glad to hear that you have success in yours and would be interested what burner you use with it as I gather from all the comments that that is a critical factor for these ovens.
And you still married a woman? Just kidding! I tend to agree that complexity adds opportunity for either the unit or the operator to get something wrong.
@@dickinaroundoutdoors8609 I I'm happy to help. Any heat sinks will do, but carbon felt or ceramic wool do the trick at a very light weight. Happy holidays
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I was suggest that you get the thermometer for the omnia or a purchase and installed a thermometer for an outdoor grill, then you can assess better how to regulate temperature using the flame and the thermometer. I found out that one can minimize burning I waiting until the thermometer is 350° and keeping the flame constant so that you get the reading in the thermometer. I am new to the omnia, but I am paranoid about taking temperatures so I purchased the Omni thermometer before I started baking. In my experience cooking was reduced when I used the omnia muffin pan and I have made successfully cornbread muffins without the bottom scorching. I like your idea of the flame tamer, and I am considering purchasing one, because I believe that even heat distribution together with the thermometer can increase your chances of successful baking in the omnia.
That might be a good solution. I have not pursued the thermometer as I am not sure what I would be reading with it, I man I know air temp in the lid, since it is placed above the food being cooked which would create a cooling effect, especially fi there were any evaporation. With the burning coming from an overheated bottom I was/am not sure the temp at the lid would be the trick.
I could be 100% wrong for sure so if you get the chance it would be great to hear how your experiences go with using the temp on the gauge to set your flame.
You make a good point! 👍
Since you have it though, I would continue to toy around with it. I love the challenge of such cooking equipment. Great detailed video. Your video made this product more interesting! Bless Ya Brother!
You know it, I am going to keep playing with it. The sad fact though is that I fear every stove is different and what works on one won't work on the other so it is a perpetual learning curve. Thanks for dropping by!
Looks like that flame tamer helped a bit, but thats a long cook time. It will take more tinkering, but you're on the right track. Thanks for the video !
Yep, it is a work in progress. I struggle to think this will be my go to as it seems every stove would require a learning curve and there has to be a solution that is not so fickle! Thanks for dropping by.
Just come across your video having recently ordered the Omnia.
I think making a half quantity of the cake mix might work, it’s quite deep so taking a long time to cook the centre.
I might try individual silicone ramekins on the rack when mine arrives.
One could probably cook two half portions in the time it takes to do one full portion of cake mix. I have seen people adapt the Omnia for pizza baking, Chips etc successfully.
There will always be a learning curve with a new item like this, I see that at as part of the fun as long I don’t have too many failures.
Hope you stick with it and make it work for you.
Yes, I am still plugging as I want to find a solution to share with everyone.
@@dickinaroundoutdoors8609Subbed, will be interested to see how things go with the Omnia.
I first bought the Omnia and had exactly the same sentiment you expressed here. Then I bought the Coleman oven and I haven't looked back. Both items were imported to South Africa from the USA because we cannot buy them locally. Had I known about the Coleman before I bought the Omnia, I wouldn't have bought the Omnia for exactly the reasons you mentioned. In fact, I am considering buying another Coleman oven purely because of its size...a bit small. It is a fabulous oven. Thanks once again for a great video. Best wishes from Cape Town.👍🍹
I really want to find a way to make it work as they are advertising so much I expect a lot of folks are looking for a solution. As mentioned in my last the Coleman oven is next up on the list!
I am glad you found the channel and love to see South Africa represented! Keep the camp cooking lekker!
@@dickinaroundoutdoors8609 🤣🥂🍾
You know what? I firmly believe you have done all there is to do. I just wonder if our burners aren't perhaps to strong....perhaps too many btu's? Well, I've given up. The Coleman oven is a worthy replacement of the Omnia. Looking forward to your next video.😀
In new Zealand the whole kit cost about 400
2 hours is alot of gas, I make my brownie in a double sided pan, it's quicker
Thank you, I just watched both of your videos and it looks like you saved me a bunch of money, time and headaches
This would have been the perfect option if it was made of something other than aluminium and could disperse the heat better
Some folks swear that they cook well if you have some of the accessories, I don't think anyone has commented that they work great as the base unit for baking and you watched my hack video as well so I am still not sold. The eggs we made turned out fine but it is "finicky" in my book.
I just purchased a Flame Tamer because of your video.
I've already bought the Omnia, so that ship has sailed. I will, though, get the flametamer and use the Omnia on it at a higher heat. We'll see . . .
As for the Coleman Oven, I had one and it worked very well. The problem for me was it wasn't real sturdy; and it got less so after a number of uses. The darn thing just wouldn't stay upright after a while; it kept folding in on itself.
Glad to hear it, I expect it will take some trial and error but I think you are on the right track. If you get the chance let us know how it goes.
THat is some great hacks.
Thanks Mike, wish it were a foolproof appliance as the concept is great.
Thanks so much for your honest review! I watched both of your videos on this and agree with you, I don't need the hassle of trial and error on it. Will look for your review on the Coleman stove. I was just looking at those & noticed they only come with one rack, and reviewers say no where to order more, they no longer make replacement racks. So instead am looking at Redcamp oven.
Because he uses a too high flame doesn't mean the omnia isn't good. Something about Americans a d cooking, it is depressing.. 😉
Seems that this is a very contention topic but I gave my honest review and burning has been a consistent problem. Maybe it works great in a small camper with a low BTU simmer burner but I don't have one of those so cookware needs to work on the stoves that I have.
I don't know about the Redcamp, I have seen people referring to the Winterall in the past.
I have some other options I am going to try out including the Woody Dutch Oven and will try to let everyone know what I find out.
Hmmmmm. I feel compelled to comment. I've been using the Omnia Oven exclusively (in the RV and out) for over 2 years full time. I have never made brownies. But many cakes, cupcakes, pies, pizza, casseroles, meatloaf, veggies, chicken pot pie, calzones, cookies, oatmeal bars, pasta dishes, breakfasts, enchiladas, nachos... o m g. U name it!. VERY few fails. I would suggest attempting something besides brownies (with which you are very determined to find flaws). The inner chimney is essential for simulating an "oven" on top of a flame, so I couldn't see the flame tamer actually working. I hope your readers will follow some others' who use the OO correctly for better results.
Thanks for sharing your experience. This oven seems to be Ying and Yang as some people have great success and others experience the constant burning. I think it is totally dependent on the heat source. I find the flame tamer is the answer for me as heat still radiates up the center but it tempers the direct heat onto the bottom.
I do not think it is a matter of using the oven correctly and I have followed all recommendation from Omnia and many hints from YT-one funny thing I do see often is people either don't show the bottom or specifically state that they didn't burn the bottom which acknowledges my results.
You have to heat up the Omnia first for 4-5 minutes with the highest flame. After this you can screw it down. So the time is getting shorter for you.
I read about the preheat of the base before cooking but not sure how that would assist in keeping the burning from happening. I continue to work on this.
What about cutting/drilling a hole in a flame tamer to approximately the Trangia or European caravan burner size? This seems like you would have the best of both worlds (radial isolation and funneling the heat the center almost regardless of type of stove used … Just a thought.
I have considered that but in some way I think the the solution (for my stoves) is the you need to change the conductive heat to radiant heat. The reason I say this is that one area that always burns is anything touching the cone while baking so having direct heat into the cone I want to avoid. In my latest video I talk about flame tamers that have holes everywhere and that more "direct" radiant heat is more of what I am looking for.
Great suggestion
What if you huse both . The flame tamer and the cilicone?
I think that would be fine to use both.
What is the name on your flametamer and where can i find one :)
Ours is very old but you can find similar ones here on Amazon-
amzn.to/3XfVmCi
I've been eyeing this for some time. I'll save my money and stay with my beloved Coleman folding oven and pizza stone. This is too much tinkering around.
I am planning putting up a Coleman review as well at some point. You use the pizza stone in the bottom I presume to manage heat?
How do you find the coleman oven? I've had my eyes on one but I have heard the new ones aren't built to last so I've been hesitant to buy one. I was hoping the omnia would do the job but clearly not 😕
@@JoshSinnott97 I cannot comment on new vs. old as no experience but I do have one and intend to give it the DAO test this summer. So far I have also noticed (with all these thin ovens using bottom heat0 that it does tend to burn the bottoms as well and most people try something like the pizza stone to try to manage that. I think the Flame Tamer has potential for both.
Could you test the double sided pan , I love mine
I am not sure what you mean by the double sided pan?
@@dickinaroundoutdoors8609 it's like the ridge monkey, it makes the perfect brownie, crunchy, chew and soft
A ridgemonkey is a double sided pan, it makes a perfect brownie. Takes no time as well
Bro, I saw the first video and I was laughing from the start. You don't cook often and it shows. Don't blame the pan.
Reviewers do show the bottom of things they cook, but they also preheat.
Brownies are a very specific thing, why not practice with a poundcake first?
I appreciate your comment and I am glad I could provide you some entertainment at least! I test on things that I and my family would eat camping and we don't eat pound cake. I did test biscuits and brownies and didn't love the results but I know some people do so the point of the test was that it is burner specific. There are a lot of folks that struggle with this oven as a number of comments have been about using the optional accessories to read the silicone insert above the bottom using the rack. I think the oven is very sensitive to burner and that, to me, means that it is not a plug and play cooking device. I did preheat the base as Omnia instructs and have been playing around with some alternatives and I have found one that gives somewhat satisfactory results which I will put up on video as I think it is only fair to Omnia. One point is that my comparison view is coming from a cast iron dutch oven so that is my bogey in these tests.
Thanks for commenting.
So the flame spanker is the way to go with the adult easy bake oven camping edition. ✍🏻 got it.👀
Yes, just don't forget to change the light bulb inside from time to time!
I have used my omnia for years now, don't have any inserts. Bread, cake, quiche, etc, no problem. You just need patience, use a small flame under it. Use a toothpick to check if whatever is done. Your flame it too high and you shouldn't take the lid of for such lo G time. Come on, peoe, just because he's doing it wrong doesnt mean the omnia doesn't work.
It is clear to me that peoples experiences with these ovens varies dramatically and it all seems to revolve around the burner. I have experienced near universal burning of the bottom without any hacks on multiple ovens so I tried the hacks and I think the flame tamer has possibility.
My main thought is that the oven was designed for a specific burner as I said in my original test. You didn't mention what you cooked on which I think is important. It is important that people understand that the oven can be impacted greatly by the burner being used and I think it is unreasonable to ask someone to go find a certain burner so that their oven works.
My opinion only based on my experience.
Se ve muy fácil de cocinar lastima que en argentina no se consigue 😢😢😢
Prefiero cocinar en hierro fundido. ¡Sé que eso se puede conseguir en Argentina!
❤
Have you ever baked brownies in a conventional oven? Rather than just looking at the top, insert a toothpick or chopstick in the middle...if it comes out clean, they are done! I have baked a lot of brownies, breads and cakes in mine and have never burned any of them! Nor have I baked anything for 2 hours and 15 minutes. I also don't need to run a knife around the outside to loosen them enough to get them out of the silicone liner. Try a little cooking spray or butter.
I actually did use the toothpick stick method in these tests so I was not simply looking at the top, coming out clean in the middle proved very elusive. The reason I ran the knife around the edge was that I was turning the brownie out to see the bottom, not something I would normally do for serving.
I am glad to hear that you have success in yours and would be interested what burner you use with it as I gather from all the comments that that is a critical factor for these ovens.
@@dickinaroundoutdoors8609 I use a Gas One butane burner. I find that not pre-heating the steel base works best, as well as keeping the flame low.
@@kathleenkline4622 thanks for the insight, hopefully it helps some folks better utilize the oven!
The more complex the instrument the less interesting it is to me
And you still married a woman? Just kidding! I tend to agree that complexity adds opportunity for either the unit or the operator to get something wrong.
Cut out a custom sized piece of carbon felt to line the steel heating tray and you will burn no more
Thanks for the insight and the helpful hint!
@@dickinaroundoutdoors8609 I I'm happy to help. Any heat sinks will do, but carbon felt or ceramic wool do the trick at a very light weight. Happy holidays