1. Cut both ends off an empty 24- or 29-ounce can. Save ends (lids).
2. Flatten any protruding metal on the can edges after cutting off the ends.
3. Wash cans and end pieces thoroughly and dry.
4. Using a “church key” can and bottle opener, cut 8 triangular vent openings along both the top and bottom edges of the can. Do not follow through all the way on the cut. You don’t want the cut metal to fold over the edge of the can.
5. Using pliers, fold the cut metal towards the can so that it’s not sticking out.
6. Take one of the saved ends of the can and completely cover it with duct tape. This will be an insulated pad for the fuel can to sit on. You can also use a metal or ceramic trivet, a cork pad, or a ceramic tile, or sit your canned heat stove on a flat area of your regular stove.
7. Put the open fuel can on the pad, light it, put the “stove” over/around it.
8. Put a 1- to 2-quart saucepan on top of the “stove” to heat food. Food will heat in about the same time as on a regular stove.
The full open flame of the fuel can will put black marks on the bottom of the saucepan. The heat can be better controlled by putting the lid of the fuel can over part of the can opening. There is not a lot of space inside the “stove” to do that with a large can of fuel, but it can be done with a small can. Be sure to place the lid on without the stove around it.
To turn the stove “off”, drop the lid over the opening of the fuel can or hold the lid with pliers and place it on. If the lid is already on the edge of the can, shift it over using a long metal tool. You could also remove the stove from around the fuel can using pliers or hot pads and then put the lid on.
A #10 can may also be used to make a stove. Cut 12 vent holes along both the top and bottom edges. A large fuel can and lid will fit in a #10 can stove. The #10 can is also large enough to hold a skillet.
CAUTION:
Keep children away from the stove while cooking. The saucepan or skillet can be unstable and spill the contents if jostled.