Did you get that?
Does that mean what you think it means? Yup.
That means that Dan finally got the chimney pipe installed and we're at long last using our wood cookstove. Because the stove spent almost a year in Dan's workshop, we're treating it like new. That means half a dozen or so small, break-in fires to dry out the firebrick and cast iron top. These are prone to pick up moisture and in our humidity, that is surely the case. Plus, we don't think the original owner used it much.
I've had quite a few readers ask me whether this is a new stove or an antique. It was purchased new by the people we bought it from, and is still being manufactured by AGA MARVEL in Ontario. That was important to Dan, because it means we can purchase replacement parts if needed. Being new also means it has a UL listing, and had built in dampers instead of requiring a stovepipe damper.
|This kind of damper is installed |
in the stovepipe, versus...
|click to enlarge|
dampers that are built in to the stove.
Both types regulate air flow
We finally found my dream stove on Craigslist, a Waterford Stanley, but even used, it was going for more money than we had. Patience paid off however, and we finally found this one, a Heartland Sweetheart. It came with a water reservoir, and the sellers were including their double walled stove pipe, insulated chimney pipe, connectors, collars, caps, etc, plus a floor protector. We paid $2000 for everything, which I figured new would have been somewhere close to $8000.
I absolutely love cooking on it. Even a small fire heats the cast iron top over the firebox quickly. A pot of oatmeal can start to a simmer within five minutes. That's in one of my stainless steel pots. Cast iron takes longer to heat up, but that's where removing a burner plate and setting the pot into the hole comes in handy. I'm still learning damper settings as well as the temperature variations across the flat top. I love being able to regulate cooking temperature merely by moving a pot or a pan. I haven't tried the oven yet because we're still doing our break-in fires.
Another plus, the warming oven. I hate putting hot food on cold plates, but now I don't have to any more. The warming oven is wonderful to warm plates, bowls, mugs, and soften butter. I'll also be able to use it to start yeast and raise bread dough.
Best of all, my kitchen is warm now. I feel so blessed.