Oven Door? Insulated or not. Pros & Cons

[mrgweeto]

Re: Oven Door? Insulated or not. Pros & Cons

Thanks for the info. The magnalite line is being made again through American Culinary. That is now on my things to get. I think fathers day would be a perfect time to put a wish list together for the family. A nice roaster would be the perfect gift.
American Culinary
Thanks again,
G

[Tscarborough]

Re: Oven Door? Insulated or not. Pros & Cons

I am glad they are making it again, I have lost one lid for a small saucepot. Thanks for the link.

[fornax hominus]

Re: Oven Door? Insulated or not. Pros & Cons

Well, take a look at what remains of my door [recent photos and finished ovens ]... It was pine board inner faced with ceramic blanket { 1inch } held in by expanded lath ... We had a wee pizza party and it was reading 600f when I closed the door making sure to soak the top ... when I got up in the morning it had burned up from the bottom ... next one all metal eh?
Sigh!
tim

[mrgweeto]

Re: Oven Door? Insulated or not. Pros & Cons

Look at it on the bright side, you can always use it to start your next fire. I posted our door pix at the beginning of the week. It works well so far except that I have to grind it down alft right and top just a little to allow for expansion.
G

[wlively]

Re: Oven Door? Insulated or not. Pros & Cons

You don't need metal. My $2 scrap woodfaced durock and perlcrete door is working fine and no worse for the 2 years of wear.

[fornax hominus]

Re: Oven Door? Insulated or not. Pros & Cons

Part of my problem was that I re-cycled the door off my 1st oven so it had 5plus years of use and was ready to ignite... I was thinking of a perlcrete door as well.
I did want to try and resurect my beautiful FB thermometer that was in my burnt door , the glass is cracked and it is full of black , I'm going to cut my way in tonight and see what's left.
tim