Help please - New to us kitchen & wood cook stove..

[DenverGirlie]

Help please.

We are moving to a new house... fast, it's gonna be great and will be happy to share more of our adventure soon, but I am going to beg for some help.

We are going to have an electric stove, but also a wood cook stove. "Baker stove works of Belleview, IL is one lable, but also stamped with Rocky Mountain Stove co.




It will be used for heat more so than cooking, but want to know what i do with this thing. We seem to missing the metal thing to lift off the plates, we don't even know where to put the wood in, but haven't looked at it more than 30 seconds. We are overwhelmed, but we need to use this for heat pretty much asap when we move into this place in about 20 days.

Also, we will need to buy a frig, will more than likely go for white, but cheap is going to be better.
So here is my second question... any ideas on a new paint scheme? Our current kitchen decor is framed photographs and prints of top quaility food displays at market. Pikes peak in Seattle, London markets, etc, etc. All frames are black. We don't have any rugs, towels, or knick knacks to consider other than the art work.

I was thinking of going all white, but then see the copper back splash and the honey wood cabinets and white stove.





There is another unseen corner with a large south facing window, there is nothing in this large corner either.

We are at ground zero, need help in so many different ways, but need to paint ASAP as we need to move in before Feb 1st.

Crazy, insane, any advice on the wood stove and or kitchen paint?

Many thanks!

[glazed]

If it was mine, I would strip the yellow to natural wood and paint the mauve a cream color.

And then I'd concentrate on doing something else with the floors.

(Cream, and black-n-white will go well together, and is forgiving of the different shades.)

[7thswan]

You have a Beautiful stove there, and a nice kitchen. White for the fridge will be best. Before you start useing the stove, make sure you fill the water resavor, on the far right with water, so it won't warp. I don't know what color but bright and cheerfull! When you are ready to cook, it is very easy, the fire box is on the left under that top door. Where it says rocky mountain stoves- that is a clean out, it mush be cleaned to properly use the oven. So first off remove all the top, it all lifts off and clean out the stove. You will now know your stove. P.S. there are alot of threads on here about useing you stove and I'll go get a link for you.http://www.choosingvoluntarysimplici...in-my-kitchen/

[Humburger]

I would love to see a picture of Pikes Peak in Seattle. Did you take it?

[miboje]

Hi There. Beautiful stove! I'm assuming you mean you have not used a cook stove for heat/cooking before. I was in your shoes a short time ago!

You will not need an eye lifting tool right away, but they can often be found at antique shops. Lehmans.com also carries them. You need to check the size of the opening in the eye.

Forget about the kitchen right now. Your first line of order will be learning how to use that stove, especially since you want it for heat.

I am not familiar with your particular stove, but I"ll try to help with some general stuff. I am only familiar with a Baker's Choice. Look the stove over very well so you can become familiar with it. You will need to learn how to operate the drafts and what they do. The ones on the stove feed/control air to the fire. I'm assuming there is a draft in the chimney pipe, but I don't see any. That one allows smoke/heat up the chimney, but also slows the release of smoke/heat.

It appears the firebox is on the top left of the front. It (firebox) looks small, so this stove may only provide supplemental heat. That would be the ash pan beneath it. I suggest checking woodheat.org to learn how to start a fire, but load some kindling in it, then 4 pcs. of knotted newspaper on top of that, then a little more kindling. Open the stove draft(s) and chimney draft fully. These (drafts) are sometimes called dampers, too. Make sure the oven is "off", meaning no heat/smoke will be going around the oven chamber during starting. Close the firebox door after the paper is lit. The paper will heat up the chimney which should create a pull (draft) of the air/smoke upward and out the chimney.

Once a fire is going with the kindling, load 2 peices of wood and close the door. Allow the wood to get burning which will be indicated when there is some glowing red spots on the log. At that time you can either add more wood for more heat or almost close your stove and chimney dampers which slows the feed of air/ escape of heat to keep it there. Controlling the fire is done with adding wood and opening/closing drafts. Slow the air, slow the fire.

To cook on the top, you will probably need to add wood if you don't have a hot fire going at the time. Allow the stove about 15 minutes to get to cooking temps. The first thing to do when you know you are going to cook is to open all drafts to bring the stove top to cooking temps quickly. Likewise, close the stove draft to slow the heat down. Second, put the pan(s) on the stove. To control heat to pans, slide pans either away from the source (directly over the fire) or closer to it. It's normally hottest directly over the firebox. Through experience, you will learn what you need to do with your stove.

To bake, open drafts and add wood, then close the control that will allow heat/smoke to go around the oven. You will also do that to get more heat from your stove. Allow about 20-30 minutes for the oven to reach operating temps. Your oven gauge may not be accurate. You can buy an oven thermometer to check accuracy.

For heat, load the firebox and almost close the firebox draft after fire gets going well; about 5 minutes. The fire will need to get a small amount of air to keep burning. I don't suggest closing the chimney pipe draft all the way, but some do. Don't overfire (overheat) your stove. It can warp.

*Be sure your kindling/firewood is dry or it will cause more creosote to develop, and you will have trouble getting/keeping a fire.
*Research more.
*Maintenance is important. Clean around your oven monthly.
*You will have frequent messes from firewood. Try to knock dirt/loose stuff off before bringing wood in.
*Keep a stock of kindling and newspaper.
*Your firebox may not be large enough to keep live coals by morning. Get up early the first few mornings, around 4 a.m., until you learn what you can expect from your stove. If it won't hold coals til morning, you get to start a new fire every day.

I hope this is helpful.

[Nancy]

What a clean, beautiful place. I love the stove too but I cannot help there. I know that you probably want to paint before you move to simplify things so if it were me I'd paint everything China White, it's a bit off white and goes with everything. You can live with that a long time and then later after you've lived there awhile, when things settle down in a few years you can paint again with some other color you've had time to decide on. Enjoy your new house.

[DenverGirlie]

Thnaks for some of the Intel on the stove.

As you can see, we have an electric stove as well, so will most likely use that for daily cooking and will experiment with the wood stove as we go along.

I do know this place was lived in until last month and that the previous residents used the stove and the other two fireplaces (have inserts) as the main source of heat in the house. The house also has propane heat, but we want to minimize the use of the propane.

Can we get some of those cresote burning logs and use one of them in this wood cook stove? Or can we only use that in the fireplace?

Keep any other Intel coming, thanks!

[meanwhile]

Oh awesome! That stove is wonderful. You can use most any long handle metal tool with a hook end to lift off the lids. We use a long handle garden tool for our barn wood stove. Be sure to check the chimney and be sure it is in good shape. No cracks in the pipes. Good luck

[Forest Breath]

"It will be used for heat more so than cooking"

Don't bet on it!

I just got my wood cook stove a few months ago and it is my favorite part of the house. After near disaster with the first try, she has become a dear friend and when you start cooking on yours, you will forget you have an electric one at times.

My kitchen is red and white and I dislike red. LOL BUT....I painted it that way because I was lucky enough to catch my sister at a bad time and bought my Mam-maw's kitchen table from her. It is red and white enamel. So now my kitchen is red and white with lots of enamel things to match. I don't mind as when I am in there I am looking at my stove more than the walls. LOL

ENJOY! You are blessed to have this opportunity!

[countryheart]

That is a beautiful woodstove.

[DenverGirlie]

Originally Posted by rose2005

When burning wood, only use seasoned wood, preferably hardwoods. NOT pine.

Rose

Why not pine?

I am sure I've seen a million threads here on HT about why pine is bad? We of course will be living on 160 acres of pine forest..... all the wood we want for free, just have to chop it up of course..

Also, would pine be "bad" just for the cook stove or for also "bad" for the fireplaces with inserts?

thanks all!


Mini backstory - Have been in Denver, CO smack dab in middle of city for 8 years now, we are moving to a way bigger house, with way cheaper cost of living, but it's about a 45 minute drive from here up into the moutains/ foothills.
7 miles off the blacktop, up a dirt road.
We still feel as if we are dreaming.... totally overwhelmed, completely panicked, but thrilled all the same.

[Forest Breath]

Pine burns very hot and causes creosote buildup in your chimney/pipes. I was talking to my elderly aunt a few months back and she was excited about my wood cook stove. I told her we were having to recut some of our hickory and oak for the firebox. We got to talking about it and she said my Mam-maw just used whatever wood they could get (80-100 years ago). Farmer Johnson, who owns about 80 acres beside us, cleared some trees for pasture. He had a portable sawmill and when done, he let us have the "leftovers". We ended up with a LOT of pine slabs. We cut them up and I have been using them in my stove. It gets hot and is good for frying things real quick or making coffee for Chris. If I am cooking something slow, I will start with pine and then switch to hickory so beans, stews and such can cook all day on the stove, as the hickory burns slower than the pine.

Lots of folks won't use pine but I know a lot that do. It is good for kindling for sure. I just make sure there is not a lot of creosote building up in the chimney. My old neighbor man burns a creosote log in his fireplace a few times each winter to get rid of the buildup.

Make sure that chimney stays clean and the pipes too if you have them.

My favorite meal I have cooked so far on my stove was with pine this past weekend. Biscuits, gravy, bacon, fresh eggs, hot cocoa, with butter and sorghum molasses.

[Shepherd]

If you're overwhelmed with everything, forget about painting till later... it will give you more time to decide on a color scheme too. Otherwise my first reaction would be to paint the walls an off white. You can always change the copper backsplash if you want to (I would). I'd also look forward to the day I could change the flooring; I don't think that flooring does your kitchen justice.

That is a beautiful woodstove... congratulations on your great find and best of luck with the move.

[7thswan]

If you've got pine ,use it. Make sure it's very dry. I burn both my stoves hot(once a day) to keep them cleaned out. One thing you might think about is your stove pipe,see how it has a length that goes straight sideways. There are angles in the elbows that you can adjust so that your pipe goes on an angle upwards. The flat area that you have right now is where you would have issues with build up of ash,creosote ect. and this would be the first area that could get a dangerous burn. Look at a peice of elbow at the local store and twist it arround ,you will understand what I meen better. If need be I'll post a pic of mine for you. P.S. one of my favorite things to burn is Dry field corn on the cob.

[DenverGirlie]

So we've been in here for a week now, and I am loving the woodcook stove. I think getting rid of my toaster is my favority thing so far, seared bread is one of my favorites.

However, my current question is about cookware.

What should and shouldn't I be using???

Can I use glass (pyrex) type bakeware in the oven?
What about on top?

I have a basic set of stainless steel Paul revere brand that has served me well these past 12 years, but I worry about the handles melting. They seem to get too hot for my comfort. I know some of that I will learn to control as I learn how the stove top heats.

Should I only be using cast iron? I dread the thought. I love my cast iron for somethings, but I certainly don't want to cook with it everyday.

What about a tea kettle and/ or a water pan for humidity? Is there a certain metal I should be using over another?

Can I use my stainless better if I used a trivet as well?

Any advice would be greatly appreciated.

thanks

[Cheribelle]

As someone who managed to explode a Pyrex pot, No, I would NOT use that!

We usually use the cast iron dutch oven on our wood stove, but it's not a cookstove.

I keep a tea kettle on all the time for humidity. If your stove has a water reservoir you need to keep it filled.

[Shepherd]

I don't have a wood cookstove so I can't answer but hope someone can provide this info for you.

In the meantime I wouldn't use any Pyrex in or on the stove. I'd think cast iron is the best answer.

Did you paint the kitchen yet?

Good luck!

[calliemoonbeam]

I didn't see your original post. So what color did you paint? I would have suggested a light tan color, it would complement the woodwork and the black frames, plus bring out the white of the stove and fridge, plus it would go with any color of accents you wanted, red, blue, yellow, etc.

Are you in Evergreen now? If so, I am pea green with envy, lol. When I lived in Denver, I used to dream of having a cabin in Evergreen! It is SO beautiful there! Is Little Bear's still there? Don't know about nowadays, but it used to be a great place for entertainment, if you're into that sort of thing. I remember they used to provide the customers with knives and encourage you to carve your name or whatever you wanted onto the walls and tables, very cool.

I love the looks of your place and especially your stove, but as others mentioned I can't picture it actually providing much heat. How is that going? I don't have a wood stove yet myself, but have been reading everything I can find on them and have several books. Good luck!

[7thswan]

Yes you can use glass inside the oven,but I wouldn't on the top.You can use regular pans on the top, swing the handle arround so it is away from the stove top. Get a pot holder and sew it in half and slide on the handle. Also felted wool works good, make out of old sweater and then shrink. Wool dosen't burn. I do think the handles are rated for some kind of heat tho. I always keep water on the stove, mostly so it's ready to use when I need it in cooking. I haven't used SS in along time but use my Calfalon and my cast both. Also enamled works( for hummidy), like those old Coffee pots. They are much easer to clean - after awhile the water leaves a crust from the minerals. Keep a basket of pot holders neer by, they do get dirty fast. Have Fun!

[DenverGirlie]

We'll we didn't paint this room yet... we did do the bedroom, because it was awful and not an inviting and relaxing space to be in, but it is now if one can overlook that boxes stacked inside this room still.

I am still leaning towards white paint with an accent color for the kitchen, but my partner is picturing green... eww.. maybe we'll see, need to take a trip to the paint store.

7thswan, thanks for the wool "socks" for the handles on my SS, that just might work. I would never use Pyrex on the top, but was wondering about inside. I was too nervous to use it the other night when I made a meatloaf, so I put it into my brownie pan.. did not want to resort to that again.
I do have cast iron skillets, use them for certain dishes, also have a LeCuest small oval dutch oven that I love, and will keep my eyes open for some other like pieces as I certain like cooking with that.

Calliemoonbean - Yes we are up in Evergreen now, its snowed today, beatiful and quite, just charming, we are 7 miles up north of Evergreen Parkway, highway 74, we are actually in Clear Creek County, not Jefferson as most assume. We love that it's only 20 minutes to Golden and 35 to Denver, so it's super close, but we don't have neighbors on top of us anymore like in the city.
As for heat, yes that thing can put off some heat, but it won't hold coals for long. Have to feed it every 30-45 minutes during the day, but are getting a cord of hardwood this week that is to be used primarily as night logs for the other fireplaces and for the cookstove.
We have all the free pine we could ask for, just have to cut it down and chop it up. (And before anyone says anything about pine again... we did have the chimeny's swept, all three of them, and burn at leat one hot fire a day in the morning. )
But boy oh boy, can that sucker put off some heat. After a few hours of that thing going, it's down right HOT in the kitchen. We need to pick up a few of those doorframe fans to move it down the hall thru that one doorframe as it's just brutal if you are working outside and then hang in the kitchen for any length of time. It is just wonderful in the mornings thou, before the rest of the house heats up, the kitchen is a nice haven of warmth.


We've been super dry since we've been up here with the wood heat, so are trying to load the air and our bodies with water until we can adjust again. I've been keeping the water resevor full, it's holds at least 10 gallons I would say, but have humidifiers going all over the place too, and sometimes an additional pot on the stove top too. We've yet to have any condensation on the windows (other than the bathroom after a hot shower), so we are going to keep loading the water until we normalize, or notice indoor condensation.


So another question, does anyone cook directly on the stove top itself? If so what? I've seared bread (toast) and today "fried" up some vegetarian sausage links but had to hit them with a bit of spray oil or they would stick and stay on the top.

I have googled and read all over the place about cookign on/ with these cookstoves, but didn't find of any of these direct questions about cookware/ cooking directly on the cast iron top, so I really apprecaite the feedback.

thanks so much,
karrie