What Is the Best Way to Cook on Your Coal Stove

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Heish1
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Location: Carlisle Pa

Post by Heish1 » Mon. Dec. 01, 2008 4:21 pm

I have started cooking on my coal stove using Aluminum Foil to keep the top of the stove from getting oils and overspills on it. I was wondering if someone else may use somthing other than Aluminum Foil to keep this from happening?

 
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tsb
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Location: Douglassville, Pa
Stoker Coal Boiler: Binford 2000
Hot Air Coal Stoker Stove: LL Pioneer top vent
Hand Fed Coal Stove: Saey Hanover II
Baseburners & Antiques: Grander Golden Oak , Glenwood # 6
Coal Size/Type: All of them

Post by tsb » Mon. Dec. 01, 2008 5:01 pm

I make soup most of the time. If I get a spill, I just use a wet paper towel to wipe it up. Acts like a steam cleaner. I use and oven rack if I'm just warming plates or bread.

TSB


 
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jpete
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Hand Fed Coal Stove: Harman Mk II
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Post by jpete » Mon. Dec. 01, 2008 8:11 pm

I put a stock pot on top of mine thinking the water would boil but I can't even get it to simmer. We used to cook everything on our old WESO wood stove.

 
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UpStateMike
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Post by UpStateMike » Tue. Dec. 02, 2008 12:07 pm

I have a cookstove and you condition the surface with thin coats of oil.

I'd suggest to use a cooking oil such as refined safflower oil or olive oil.

as per http://www.goodeatsfanpage.com/CollectedInfo/OilS ... Points.htm Some of this info is confusing as the same oils are at different temps. But the author tries to reduce the confusion at the website:

200's
225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined
: Safflower Oil, Unrefined
: Sunflower Oil, Unrefined

300's
320 F: Corn Oil, Unrefined
: High-Oleic Sunflower Oil,
Unrefined
: Olive Oil, Unrefined
: Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined
: Soy Oil, Unrefined
: Walnut Oil, Unrefined
325 F: Shortening, Emulsified
Vegetable†
330 F: Hemp Seed Oil¥¥
350 F: Butter (Good Eats)
: Canola Oil, Semi-Refined
: Coconut Oil†
: Sesame Oil, Unrefined
: Soy Oil, Semi-Refined

356-370 F: Vegetable Shortening

361-401 F: Lard

375 F: Olive Oil (Good Eats)

389 F: Macadamia Nut Oil††

400's
400 F: Canola Oil, Refined
: Walnut Oil, Semi-Refined

406 F: Olive Oil, Extra Virgin*

410 F: Corn Oil (Good Eats)
: Sesame Oil**

420 F: Cottonseed Oil†
: Grapeseed Oil¥
: Olive Oil, Virgin**

430 F: Almond Oil***
: Hazelnut Oil***

435 F: Canola Oil (Good Eats)

438 F: Olive Oil*
: Rapeseed Oil***

440 F: Peanut Oil†
: Sunflower Oil†

450 F: Corn Oil, Refined
: High-Oleic Sunflower Oil,
Refined
: Peanut Oil, Refined
(Good Eats)
: Safflower Oil, Ref.
(Good Eats)
: Sesame Oil, Semi-Refined
: Soy Oil, Refined
: Sunflower Oil, Semi-Refined

460 F: Olive Pomace Oil**

468 F: Olive Oil, Extra Light*

485 F: Grapeseed Oil**

495 F: Soy Bean Oil†

500's
510 F: Safflower Oil†

520 F: Avocado Oil, Refined

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