Oven Door? Insulated or not. Pros & Cons

[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

[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.

[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

[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

[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.

[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

This weekend, I cooked on Sunday night, after a quick 2 hour fire, and doored it at 7:00PM at around 600 (keeping in mind that the door is in 8 pieces). I took the door bits off yesterday around 6:00PM (at 250+ degrees) and placed my new door in the middle of the entry to cure. I just checked it and it is 132 degrees after being somewhat open for 24 hours.

This tells me 2 things:

1. It is important to heat soak the oven if you want to use it for 2 or 3 days.
2. The door makes a big difference.

[Tscarborough]

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

The Magnalite pots are made to be used in the oven and my set is over 20 years old and used daily, so I guess they are pretty durable.

The pipe is an LED Maglite (flashlight) that sticks to a magnet embedded in the top of the arch. It is my lighting solution.

[mrgweeto]

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

I notice you have a vaulted oven. What is the pipe in the top of the picture. Also is the Magnalite durable? The CI is awfully heavy in deed. I don't have a CI Dutch Oven because you'd need an engine lift just to get it in and out.

[Tscarborough]

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

It is still above 650 and with a couple gallons of embers.


I have CI pots, but I haven't been using them. I use my Magnalite or crockery. I think the CI is too heavy for me to use in there.

[mrgweeto]

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

After you have made your initial pizzas what do you figure the temp inside is before you put the door on for the night.
Come Sunday do you use a cast iron Dutch Oven for your roasts?

[Tscarborough]

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

If there is no food or fire in the oven the door is on.

A typical firing schedule for me is:

Friday night, burn a low fire for an hour to soak it, then another 1 hour or 2 to get it up to 1000 on the roof and 7-800 on the walls. Cook 4 to 8 pizzas and door it up, coals in place.

Saturday afternoon, open it up, clean out the ashes and let it get around 450. Cook 2-4 loaves of bread, and door it up.

Sunday, cook either a chunk of meat or some beans with the oven at 300 or less for 3 or 5 hours, then door it up.

I check it every day when I get home, and it usually doesn't hit ambient for 4 or 5 days.

[mrgweeto]

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

I understand. Will be intersting to find out. After 48hrs our oven is about 120 degrees at best.

[kebwi]

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

I agree. The purpose of my question was merely to gauge Tscarborough's description so I would better understand the circumstances under which he observed 250F 48 hours after using the oven.

[mrgweeto]

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

I personally wait till the temp gets down to about 450 or so and there are virtually no flames to put the door in place. This past Sunday I did that after making 16 large pies. At 9pm we put the door in place and 5pm the next day we measured the temp with a laser therm. and it was 360degs in the top of the dome and 306degs on the floor. I am just a little skeptical about putting the door in place when the oven is extremely hot besides, you remove all the wood and embers when you are going to be making bread anyways and the temp would be lower. Just my way of thinking.
G