In 2015, the Chambers brand was purchased by J.A.K. North America Inc. in Canada, and licensed by J.A.K. North America Inc. in the U.S. They released Chambers branded refrigerators with retro stylings.The Chambers stove is a generic name for several different kitchen cooking appliances sold under the Chambers brand name from 1912 to approximately 1988. Their ranges and stand-alone ovens were known for their patented insulation methods, which enabled them to cook on retained heat with the fuel turned off.The Chambers Fireless Gas Range was a gas cook stove created by John E. Chambers in 1910, Two years after inventing his fireless cooker, John Chambers organized the Chambers Company in 1912. Chambers’ patented method of manufacture used thick rock wool insulation to insulate the oven on all sides. This made it possible for the heat inside the oven to build up over a short period of time. The gas was then turned off, causing a series of internal dampers to close, which effectively isolated the oven compartment from the outside air. The food would continue to cook on retained heat, thus conserving fuel and reducing food shrinkage. This method of cooking, Chambers literature often claimed, also increased the food value of the cooked items.Chambers Corporation was sold by the Chambers family in 1950 to the Flato brothers, who were the Chambers distributors in Houston, Texas. The Rangaire company purchased Chambers in 1964, and operated it out of the Oxford, Mississippi, plant built by the Flato brothers in 1963 until 1983, when they sold it to the KitchenAid Division of the Hobart Corporation. During Rangaire’s ownership of the Chambers Corporation, manufacture of the famous insulated range continued into the 1970s. In 1986, KitchenAid was sold to Whirlpool. By the early 1990s, Chambers-branded appliances were no longer being manufactured.
All residential Chambers ranges beginning with what is now referred to as the A-series (circa 1936) had a top-mounted griddle/broiler. Most models came with a recessed slow cooker called a Thermowell (descendant of the earlier Thermodome) for cooking soups, stews, etc., using special aluminum kettles designed and built for Chambers by the Wearever Corporation. The Thermowell was completely redesigned for the model C for improved performance. With a special accessory called a Thermobaker, it could even be used as a second oven.
The Chambers Range was awarded the Good Housekeeping Institute’s Seal of Approval in 1925, was awarded the Grand Prize and Gold Medal for distinguished service at the International Exposition in Paris, France, 1937, and was featured at the World’s Fair Exposition of 1939 in New York City.Improvements over the original design were continuously developed over the years, but all were constructed around the concept of a heavily insulated oven, as originally designed by John Chambers. The most updated version of these was the C-series, which was produced from 1950–1959, succeeding the B-series (1939–1948). Up to the early 1930s, Chambers offered up to two dozen different models for different size homes. In 1935, Chambers built its final large, industrial-sized units, called the Imperial line, for use in hotels, restaurants, dormitory kitchens, tea rooms, road houses, large homes, etc.
Demand for refurbished Chambers stoves remains high – some of the Imperial models have been restored and sold for prices up to US$17,000, though selling prices of unrestored residential models is far less. Increased interest in the Chambers Range may be due to its exposure on the televised cooking show of Rachael Ray.
Famous owners of Chambers ranges included Lee DeForest and Mrs. Harvey W. Wiley, well-known American housewife in the 1920s. A Chambers oven can also be found in the home of the late Sam Rayburn.
Websites for fans of vintage Chambers products have been developed in order to provide general information about them to those on the internet. Links to service technicians, sources for parts, as well as operational literature may also be found there. Also helpful are the pictorial documentaries on the restoration of Chambers ranges by their owners. In addition to websites such as these, at least two active Internet Forums exist for those interested in older Chambers products. There, people can find recipes, repair tips, cooking techniques, and restoration advice.
The earliest Chambers ranges were small, but all were constructed of cast iron, heavy gauge steel and porcelain enamel. All models were thickly insulated using rock wool insulation, which enabled their owners to use them like an ordinary range or cook using retained heat. To help owners of their products learn the proper use of the retained heat cooking feature of their ranges, Chambers developed a large home economics department in their Shelbyville, Indiana, factory. There, recipes and cooking times using the insulated properties of their products were carefully tested and perfected. These tests resulted in charts which indicated the amount of time – and at what temperature – the gas was to be burned in the oven and the Thermodome (which was succeeded by the Thermowell), before it was to be turned off completely while the food continued to cook on retained heat. By 1927, Chambers published a cookbook for the homemaker to not only help her learn how to care for and operate the appliance, but also to assist her in menu planning, proper table setting, etc. This publication was called The Idle Hour Cookbook. The Idle Hour Cookbook was replaced in the late 1960s by Rangaire with an actual operation manual. Chambers promoted the ranges using traveling cooking shows. John Chambers’ daughter Alma Chambers traveled coast-to-coast for over twenty years conducting large cooking shows to promote the Chambers Range.
Slide-In Ranges: The model and serial numbers are located either behind the storage drawer on the right side of the oven frame or on the right side of the bottom oven frame.Pricing to restore a model A, B, BZ or C Chambers depends on the starting condition of the stove, it’s color, it’s rarity, and the level to which you’d like it restored. A full restoration may take between 5-8 weeks. Contact us for further details.
What stoves do Amish use?
To this day, the design quality of Pioneer stoves competes with that found in the cookstoves made by advanced robotic engineering, a true testament to the Amish way of life. In 2006 the Pioneer line of cookstoves was taken over by the U.S. based Pioneer Stoves, founded by the son of one of the owners of Suppertime.
There’s lots of great retro stoves out there, and we’ll restore any one you like, but we’re especially fond of Chambers: Drop-dead gorgeous, amazing features, cooks great. With all things considered, we feel they are the most fun, practical and carbon friendly.
What are the different types of chambers stoves?
The most common models of CHAMBERS ranges are “C”, “B”, and “A”, in that order. There are many more, but these are the ones you will find more of than any of the others. Note the all-black handles and labelled thumb latches, the drop-down top. Many, but not all, came without a backsplash. CachedSimilar
Retro Stove & Gas Works offers fully restored Chambers brand stoves for purchase, as well as a large variety of “rescued” Chambers, ready for restoration. We can also restore a Chambers you already own.
Canada and Montana are not unusual places to find the Amish, but it’s Pennsylvania that most associate with the culture and for good reason: Lancaster County hosts the largest population of Amish in the entire country. It’s not much of a leap to assume that such a place would also have its own take on Amish cookstoves, and they certainly do.Based in Lancaster County, Heco is owned and operated by members of the Amish community, and they produce cookstoves with the same mindset that has kept their society strong for all these years. The focus is not on the bells and whistles often offered by manufacturers of other stoves, but on the core quality of the materials and design functionality. Heco believes that the bones of a cookstove must be strong above all else, using 18 gauge plate steel for their stove bodies and harnessing the power of secondary combustion inside the firebox. These Amish cookstoves burn clean enough to be EPA Exempt and Washington State approved (Washington having some of the strictest wood burning regulations in the country), which is quite a feat for a company that eschews using all the latest manufacturing technology.
The Amish in Montana are far from the only ones to get into the cookstove business. In fact, they’re relatively new to it compared to the folks behind the Pioneer Maid Wood Cookstove. In 1979 in Ontario, Canada, two Amish brothers decided it was absurd that they were using two stoves in their home: One for heating, one for cooking. When you’re trying to endure the harsh Canadian winter you don’t want to have to find enough firewood to support more than one stove, and they had had enough of it, so they got to work on making a unit that could cook and heat efficiently. Eventually the Pioneer Maid was born, as was Suppertime Stoves, Ltd.The 2000 Wood Cookstove includes all of the things we love about Amish cookstoves and throws out all of the stuff that we have seen holding them back over the years. A massive firebox that offers up to sixteen hours of burn time so you don’t have to constantly manage your fire, a full featured oven with porcelain lining, and there’s even a front-facing cleanout, making it one of the easiest stoves on the market to maintain. We also made sure the 2000 offers glass doors, because whether you’re Amish or not, everyone enjoys watching a hot crackling fire.Key to Amish communities is the rejection of pride and arrogance (“Hochmut”), and the devotion to a lack of self-centeredness while letting things be (“Gelassenheit”). There is strength in these traits, in putting community first while maintaining calmness in the face of an ever changing and increasingly chaotic world. You can feel that character in Amish cookstoves, forged into their robust bones and emanating from the heat of their fireboxes. Cookstoves, after all, are about bringing people together through warmth and family cuisine. Obadiah’s is proud to be a part of that tradition.
It was with Heco that Obadiah’s saw an opportunity. After two decades of involvement with the Amish community and dealing wood cookstoves ourselves, we wanted to put into practice what we’ve learned and hopefully re-capture some of what made the Energy Queen so special all those years ago. We reached out to Heco with our ideas, and after a lot of hard work from everyone, we came up with Obadiah’s 2000 Wood Cookstove.
We totally understand! There is a lot to learn when it comes to cook stoves and the best stove for you depends on your needs, the space you have available, and your budget. The best thing you can do is contact Obadiah’s sales team ([email protected]) and let them know that you’re looking for an Amish cook stove with the option for hot water heating, but you’re unsure what is best for you. They will guide you through the process and make sure you land on something that you’re comfortable with and that works for your home. You can also give them a call at 1-800-968-8604 anytime between 8 am – 5 pm (MST).In 2006 the Pioneer line of cookstoves was taken over by the U.S. based Pioneer Stoves, founded by the son of one of the owners of Suppertime. While Suppertime Stoves still operates in Canada today, the two companies are built around two separate Amish communities, each with their own way of doing things. The result has been a fair bit of confusion for consumers as parts from one company are not always interchangeable with the other; so if you happen to own a Pioneer and need parts, make sure to check whether your stove was manufactured by Suppertime or Pioneer Stoves to save yourself a lot of hassle.
That craftsmanship is especially apparent in the Heco 420 and 520 models, two cookstoves that can best be described as workhorse cookers. These two stoves can make use of either wood or coal as fuel, and offer an optional water reservoir for creating your own hot water. That amount of flexibility in a unit makes Heco stand out amongst other Amish manufacturers, and the construction quality tells us that Heco cookstoves are here to stay.
The Pioneer Maid wasn’t born in a lab after years of testing, it was the result of practical Amish thinking. Pioneer stoves were among the earliest to be airtight and to feature downdraft ventilation, due to their top-loading nature. To this day, the design quality of Pioneer stoves competes with that found in the cookstoves made by advanced robotic engineering, a true testament to the Amish way of life. We have this beautiful Chambers stove that we thought was a model a, but it has a handle on the side.(we haven’t seen any other chambers with a handle on the side) We aren’t sure what model this stove is………….any suggestions?? All features except Silverlite back. White or ivory with black cooking top and hardware. 37 1/4″ wide, 29 1/2″ deep, 46″ high (top cover up). With balustrade replacing folding top cover, comes Model No. 10-BA Chambers is a fantastic stove, as we know, but now what makes it even more useful and lovable is that the “In A Top” Griddle and Broiler is a fantastic spot to place a deep fryer, should anything go wrong.If I ever do need more oven space, there is a solution already built in: the Thermowell. Often called “the original slow cooker,” the Thermowell is a small, heavily insulated well at the back of the stove that can serve as a fast-heating oven or warming closet. Chambers used to manufacture sets of kettles that fit perfectly in the Thermowell. With a triple kettle set, you could cook three different dishes at the same time! I own a Thermobaker, which is a device that holds a casserole dish, pie pan, cake tin, or a couple of foil-wrapped baked potatoes. The Thermowell truly becomes a second small oven when combined with a vintage Thermobaker.Our family shares ownership of a farm near Dodgeville, Wisconsin. The farm is in what’s called the “driftless” region of Wisconsin, a very hilly area that the last few glaciers didn’t plow through and render flat, like most of my Illinois homeland. Us flatlanders are easily impressed, and particularly enamored with this part of Wisconsin: the contour plowing, classic farm buildings, and winding blacktops provide a beautiful quilt of color and textures. The farm’s former owners nurtured Sugar Maples and apple trees near the farmhouse, and we strive to keep up their tradition of bringing in the harvest. So this recent weekend we and our farm partners spent our post Labor Day “vacation” as we often do: working like dogs processing our crop of apples into cider. I feel a bit sorry for the Airbnb hosts who purchased that brand-new, gee-whiz electric stove. I imagine that they were lured in by the range’s sleek digital presence, and by the idea that a new stove must be so much better than an old one. Scenario C (free-floating timer): scrape meatloaf mix off both hands, wash thoroughly, search for and hopefully find the timer, then forget what the heck it was I wanted it for in the first place. Until we are at the table an hour later and my wife sits and ruins a perfectly cooked meatloaf dinner by asking if she can pick up her car at the mechanic’s.
I recently stayed at an Airbnb with a slick, modern, and likely expensive electric stove. It was the first time in a long time that I had tried cooking a meal on any stove other than Babs. The pans slid all over the surface. I had to press a button to get the burner started. I couldn’t tell when the surface had escalated from barely warm to screaming hot – or when it was cool enough to touch. The oven was comically large for the dishes I cooked inside – a total waste of energy. During that stay, I realized just how much I missed my Chambers’ gorgeous chrome handles and the satisfying sensation of turning them to light a burner. I missed the sound of the burner coming to life. And I really missed how consistent and visible the heat was, and how quickly it would be ready to use.
Are old stoves worth money?
Old stoves can be worth a great deal of money, especially in uncertain times. It’s common to see antique stoves selling for several hundred dollars. However, condition is a major factor. If your stove is cracked, seriously rusted, or has other significant damage, it will be worth considerably less.
For the perfect rise, I removed the griddle from the stove and gently propped it up to create a nice flat surface before placing my muffins. When it was time to cook, I simply lit the broiler and replaced the griddle. The whole process couldn’t have been easier, and my muffins were done in half the time they would have taken if I had cooked them on a modern stove.It’s Saturday, 5:15 pm. Meatloaf’s for dinner so my hands are full of raw eggy, raw meaty, soggy bread-crumby meatloaf schmutz. I suddenly remember that I MUST call my car mechanic before they close in 15 minutes to make sure that they have put my wife’s car outside the shop for her to pick up tonight, so she’ll have it for work for Monday morning. But first I gotta get this mess o’ meat into a pan and in the oven. Here are my choices:
I would also argue that the sound of a Chambers timer does offer practical advantages. It is, after all, attached to a 475 pound, 2’ deep by 3’ wide by 4’ tall hollow metal sound box. The reverberations from that timer have lots of surface areas and interior spaces to resonate within and project from. Its sound is way louder and more far reaching than any dinky, plastic, free floating timer.
Well, when I was planning my kitchen remodel, I could have gone that way. I could have spent far more on a brand-new stove. I could have prioritized shiny newness over vintage charm. And I could have made do with just four burners and a huge oven, the way most people do these days, and I likely never would have known that I was missing out on so many other cooking possibilities. But I’m so glad I didn’t. In my mind, you just can’t improve upon the infinitely repairable, simply built, versatile, and gorgeous Chambers stove.Four months ago I removed our timer to fix it and, well, you know the old saw about a cobbler and his kid’s shoes: we’ve been without the thing ever since. Its absence has been conspicuous, and very enlightening about the role it plays not only for cooking on the stove, but for our family dynamic. The effect has been so noticeable that my perspective about the timer and the stove has totally flipped. Now I tell people that a Chambers is a fantastic timer, which just happens to have a great stove attached. Here’s what that new perspective is about.
As I plugged in the Fri-Well and looked at it sitting on the countertop next to the Chambers, some instinct told me that it just seemed a little risky. Could it have been Chef Dormeyer’s demonic red eyes? Whatever it was, that same “something” told me that putting it within the broiler space of the Chambers might just be a safer alternative.
You get the point: rather than the convenience they are meant to provide, those free-floating little buggers are so easy to misplace that they become a stress generating nuisance!Of course, Babs also has three regular burners, all of which are more powerful than those of any gas stove I’ve used before. The burners are perfectly sized for my most prized vintage kitchen tools, such as my 1910 cast iron Wagner waffle iron.
Where is the model number on a Chambers stove?
Model ‘C’ tag will be under the right front burner.
It’s ideal for melting butter, keeping hollandaise sauce or gravy warm, or softening cream cheese for a baking recipe. I have a set of 3.5” stoneware ramekins that happen to fit perfectly over the pilot, and they retain heat quite well. Between the In-A-Top and the pilot light, I haven’t had any need for a microwave since I got this stove.From my days as a grip in the film production business, I have a saying: We’ll find out later why this seemingly brilliant idea is really a rather horrible one.
With the temperature of the grease at 450, it was time to cook. Immediately after our son dropped the basket into the fryer, all hell broke loose. Imagine your vinegar and baking soda volcano experiment from grade school and, you’ve got a pretty accurate idea of just what happened, only ours was a foaming fountain of super-heated grease! As much as our instincts wanted to contain it, thank God we attempted nothing of the sort. AND, thank God again, the molten Crisco flowed down the sides of the deep fryer and harmlessly – magically – into the enameled box of the Chambers broiler (instead of onto the countertop, and splashing onto the floor and most likely onto our feet). Finally, thinking clearly, I lifted the basket from the fryer and the eruption ceased.
Scenario B (free-floating timer): Scan the kitchen countertops. Well, scan the chaos on our kitchen countertops. Scooch the piles of school papers, bills, magazines, toys, glasses, gloves, cat toys, photographs, etc. around with my elbows. No good. Rummage with either hand for the timer through the Miracle drawer, spreading gobs of weapons-grade salmonella throughout. Spy the timer. Pick it up with one hand, set dial with the other, schmearing it thoroughly with death slime. On digging out the Fri-Well, we were thrilled that we actually had the owners manual, because of course, without it we’d be clueless about what to do. Yet speaking of clueless, for some insane reason I immediately began discounting what it was saying. One can of Crisco? When melted, the fryer was only one third full. The manual also said to cover the bottom of the basket with only a single layer of potatoes. What the heck? We were getting hungry and excited about this whole idea. With so few spuds and so little oil, it seemed it would take forever to cook enough fries for the three of us. That would never do, so I made the executive decision to add another can of Crisco. While the white lumps turned to hot clear liquid inside the fryer, we covered the bottom of the basket with a layer of potatoes alright, only this layer was three deep. My vintage Wagner waffle iron looks like it was made for this burner. In the center of the range is the pilot light. The Thermowell is directly behind the waffle iron.
Besides not having an oven, the basic difference between “In-A-Counter” cooktops and stoves is that cooktops do not have a ThermoWell. Some Chambers purists argue that the lack of such makes a cooktop less than a “real” Chambers. Everyone’s entitled to their opinions: I absolutely prefer the aesthetics of Chambers stoves, and love the unique fact and function of a ThermoWell. To my eye, cooktops come across as visually cold, even stern, compared to their more colorful and curvy companions. But two nifty things I’m admiring about the cooktops are its four surface burners, and the extra space around each of them.
I had no idea about that ten years ago when my wife and I first installed our Chambers. As we lived with it, we of course loved it, but until the timer’s recent absence we really didn’t fathom the specific elements of our appreciation. But boy, we sure did use that timer a lot: thirty minutes for piano practice, son. Having a tantrum about it? 20 minutes time out, mister! Okay, gotta rustle up some grub: Rice will be done in the ThermoWell when the timer dings in ten minutes. Just the right amount of time for pre-heating the broiler. Pop in the chops and for another 8 minutes and it’ll be time for dinner. Please set the table! 30 minutes until the Bull’s game starts.
For many years, anybody who’d listen has heard me spout on about how great a stove a Chambers is: Retained heat cooking, the Thermo-Well, the cooktop griddle and broiler. Oh yeah, and that great little dial timer too.
There’s a lot to love about owning a vintage stove, but one of the most satisfying things is discovering a great recipe that takes full advantage of a retro stove’s unique features. I recently made my first-ever batch of King Arthur Flour’s English Muffins and was delighted to find that my Chambers stove’s griddle streamlined the cooking process considerably.Babs is beautiful in a way that few modern stoves are. Just like the stunning cars from her heyday, she’s all rounded edges, curved handles, and lots of chrome. That authentic vintage style is a truly gorgeous alternative to the ho-hum stainless steel, white, or black boxes that can be found in appliance stores today. And in my 1915 bungalow kitchen, Babs looks right at home.
Who made Chambers stoves?
John Chambers John Chambers began the Chambers company in 1912 in Indiana, two years after he developed a new kind of gas stove. The company released a cookbook called The Idle Hour Cook Book that contained recipes specifically to go along with its products.
We’re still not done. Did I mention acoustics? Give me a classic mechanical egg timer any day over a digital version. I like their sound, enjoy their action, and value the fact that they do not require or consume batteries. However, stand in a kitchen and listen to a free floater, then a Chambers timer. The difference is significant. Some may say that it is more a matter of esthetics rather than practicality. Well, sure, but, between a toy violin and a Stradavarius, what would you prefer? Doesn’t the phrase “Quality of Life” apply here?
Underneath the griddle is a broiler and sizzle platter, which has completely replaced my toaster oven for toast, bagels, leftover pizza, and anything else that benefits from a broiling flame. I once broiled a Christmas Eve leg of lamb on the sizzle platter; it’s also great for burgers and steaks, especially when it’s too cold to grill. If you cook bacon under the broiler, you’ll be rewarded with a delicious little pool of grease in the sizzle platter’s gravy well. That grease is absolutely perfect for slowly cooking a couple of eggs.
Free-floating Lux timers, or kitchen timers (some people call them egg timers) aren’t anything new or rare: they are absolutely ubiquitous, have been around forever, and as far as I know Lux still makes most of them. But just where is yours at the moment? Mine? Well, I do have one somewhere around here. Uh, let’s see, where’d I put it last? Hmmm, not on the countertop, where it’s supposed to be. Maybe the “miracle” drawer. Nope, at least not in the top layer. Maybe behind the toaster. Nah. Well, my son used it for his science homework… Oh, right, he’s not home. No way I’m gonna go in his room: a water buffalo would be hard to find in there by sight or smell. Let’s see… did I leave it in the basement workshop?
Whenever boiling hot oil is involved, hungry male operators of any age are not to be trusted. Any post-pubescent female must be consulted for the final say.There you have it. The real perspective on why owning a Chambers timer with attached stove is the timely thing to do. I better take a few minutes to get that thing fixed and back in place.
What model is my stove?
The side of the unit or on the back near the vent. For gas and electric ovens you can often find the model number label. Behind the door in the door jamb or in the jamb behind the bottom drawer.
Now, that same timer, attached to a Chambers… It makes all the difference in the world, an incredibly ingenious convenience. But to those who don’t own a Chambers, that timer dial is sorta like George Smiley, of Tinker, Tailor, Soldier, Spy: so common looking, so mundane, so invisible. But so very, very affective.
Beauty is important, but functionality is paramount. And Babs can do things that no other stove can. The In-A-Top broiler and griddle has been a game-changer for meals at my house. The griddle surface is ideal for anything that you flip to cook – fried eggs, pancakes, pork chops, grilled cheese – or huge amounts of food, like a double batch of Julia Child’s ratatouille recipe, which I make and freeze every summer. The griddle’s generous size is much larger than even my biggest pan, making quick work of any large recipe.
Everything turned out fine in the end: no one got hurt, the cleanup was rather minimal, and the fries – they turned out dang tasty. We did try again just a few weeks later, and I gotta say, they weren’t nearly as good as that first night. Might have something to do with a saying I’ve heard about how the spice of danger gives extra flavor to life. That’s fine: we’re sticking to reading (and obeying) the deep fryer’s instructions from now on, and getting our excitement like most normal people do nowadays, from Netflix.According to this excellent recipe, the best way to prepare English muffins for their final rise is to place them on a cold griddle and then simply turn on the heat underneath them when it’s time to cook. King Arthur estimates that a 16-muffin batch requires two modern griddles, noting that “since you probably don’t have two griddles, you’ll need to cook the muffins in shifts.” Well, I’m happy to report that the Chambers griddle is perfectly sized to cook a full batch all at once!
What model stove do I have?
You will find the model number on a sticker or rating plate. For cookers and ovens this can usually be found around the frame, behind the door of the appliance. For hobs this can usually be found on the underside, side or back of the appliance.
If you have a Chambers griddle and haven’t made your own English muffins, I highly recommend trying this recipe. The muffins are simple to make, freeze beautifully, thaw quickly, taste far better than store-bought, and are incredibly versatile. With a frozen stash, you’re halfway to making mini pizzas, eggs Benedict, breakfast sandwiches, and a divine-in-its-simplicity toasted and buttered muffin. Our client Morgan is a certified e-n-t-h-u-s-i-a-s-t. We loved her energy so much that we asked her to sign on as our web designer. When she and her husband Phil remodeled their kitchen, their purchase of a Chambers was just one element of their desire to use as many reclaimed products as possible, both for the aesthetics and for the environmental benefits. Morgan never imagined that an old appliance would become the star of their kitchen. After just a couple of years with their white 90C Chambers stove, Morgan knew that she would never go back to a modern range. Here’s her tale of falling in love with “Babs”: The pandemic lockdown had been going on for months and my wife, son and I had been fairly adventurous in cooking. I forget what exactly inspired us to make our own French fries, except that we were fixing on making cheeseburgers, with some talk of French fries that caused me to remember the vintage Dormeyer Fri-Well deep fryer I had picked up not so long ago and never used. Well, here was the perfect opportunity to try it out. Our 19 year old who’d been home from college since spring break was into it, and it was a plus that we’ve had a nifty little vintage French fry cutter we hadn’t used for a decade. The only potatoes we had were Yukon golds, which seemed perfectly sized for the cutter.
Before Babs came into my life, my biggest concern about living with a vintage stove was the size of the oven. It just looked so much smaller than a modern stove’s. But I’ve never once wished the oven was bigger. My years-old cookie sheets fit perfectly. Last year’s 12-pound Thanksgiving turkey had plenty of space (and tasted incredible). And since the oven is heavily insulated, you can actually cook with the gas turned off. I haven’t converted my recipes to cook this way yet, but it’s very handy for keeping a meal warm when dinner guests are running late.When you place an order online, you’ll see an amount on your credit card account that is an authorization only (like in a restaurant before the tip). You won’t be charged until you agree to any shipping charges and your order is finalized.
How much is my Chambers stove worth?
An as average chambers stove is worth between $100-$400. If it has all of the pieces that came with it? If the stove is just mint? (Be honest) Mint would mean that it has not been used. It has no chips or scratches.
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