I am NOT the cook in the family, but Laura asked me to post this for her...

One of the first items we purchased for our RV was a non-stick folding electric skillet. I like the idea of being able to cook with electricity when electric is included in a FHU site rather than using up our on-board supply of propane. I also like the idea of being able to hook up a heavy duty extension cord and cooking outside rather than heating up the rig during hot summer months, keeping the odor and splatter of frying fish outside of our rig, or simply fixing food for grandkids and company outside on the picnic table where they could watch me prepare meals for them. I enjoyed using my electric skillet for about 6 months when I noticed that the Teflon coating was beginning to flake off. I certainly didn't want to feed my family and friends food with flakes of Teflon coating. I also hated to get rid of an otherwise good electric skillet. That is when I decided to try using the skillet for baking. I had not had too much luck using the RV oven for baking up to that point (we've since found a good baking stone for the oven). Now I use the electric skillet to bake just about anything including cookies, corn bread, brownies, biscuits, rolls, pizza and cakes.

Presto 16 " Foldable Electric Skillet

These can be purchased on Walmart.com but I found a better price on Amazon.

https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=foldable+electric+skillet

Note: I always look for an Amazon warehouse special and see if there is an item with "damaged packaging"  available, often with a significant discount and the same warranty offered for the "new" one.

Tips:

1) This skillet comes with a pour spout. When used for baking, use a small piece of foil to seal the spout and keep all of the heat inside. Make sure that the skillet is well sealed.

2) Use the same time and temperature that the recipe suggests first. In some cases, an additional 5+ minutes of baking time may be needed. Bread or yellow cake may not  look golden brown on top when done.

3) Don't use "wall to wall" size baking pans. There needs to be some space around the edges in order for the heat to circulate well in your "mini oven". I use a small cookie sheet or round / square baking pan. Make sure that it is heavy gage and non stick such as those made by Wilton's.

http://www.amazon.com/Wilton-Perfect-Results-8-Inch-Square/dp/B001K21XJE/ref=sr_1_12?s=home-garden&ie=UTF8&qid=1461669214&sr=1-12&keywords=wilton+cake+pans

4) Do not place the baking pan directly on the bottom of the skillet. Use a rack to help keep the heat circulating all around the pan for even baking.

Danesko Non Stick Oval  Roasting Rack

http://www.amazon.com/Danesco-Roasting-Rack-Oval-Non-stick/dp/B0006LB1M4?ie=UTF8&keywords=oval%20baking%20racks&qid=1461668806&ref_=sr_1_4&sr=8-4

For storage, the skillet stand with handles as well as the roasting rack fit right down into the skillet. Flip the lid upside down and place over the top and the skillet fits right down on the floor in the tall narrow storage cabinet to the right of my range. I store the baking pans on top of the inverted skillet lid.

Rob (for Laura)