Aga cooking...

**Alice** · 15-12-2009, 09:06 PM

Enjoy your stove Nicos.
I can't be of too much help to you but I was brought up in a house with a Raeburn type stove - wood fired.
Everything was cooked on there and as far as I can remember apple tarts were cooked in the lids of pyrex bowls.
I think you will be safe in your pyrex - I mean, how hot do you need the oven for your veggies.

**Rhona** · 15-12-2009, 09:29 PM

Soz, don't know, but lucky you, and enjoy getting to know your new stove!

At a guess, I agree with Alice. My MiL has an Aga and I've used that loads of times - Pyrex should be fine.

**pipscariad** · 16-12-2009, 11:04 AM

I was brought up in a home with a Rayburn (I aspire to one myself, I'll get there one day...!), and my Mum used Pyrex dishes in it, you'll be fine. Enjoy! (Envy...)

**Hilary B** · 16-12-2009, 02:03 PM

I assume we are talking solid fuel?
The only real difference is that with a gas or electric cooker you set the temp for what you want to cook, and with a solid fuel one, you cook what the oven is the right temp for.
I have used Rayburn Regent, and Esse Doric (which was very similar), and never had a problem over use of pyrex.
The only POSSIBLE risk (and I wouldn't worry about it) is from contact with a more solid shelf, and if that is a problem, put a wire rack on the shelf and place the pyrex on that.

**Nicos** · 16-12-2009, 02:08 PM

Thanks!...relief- all was fine- and much much better than my bottled gas oven!!!
Going to try and find some pudding rice now

YEY!

**Jardiniere** · 16-12-2009, 07:49 PM

i cook on my godin chatelaine wood burner all winter and stil have difficulty in managing the oven temperatures....depends on what size log i've put on and how big the ventilation hole is!

**Hilary B** · 17-12-2009, 01:52 PM

I will be cooking Christmas dinner on an open, log-fueled fire. We have a bottled-gas cooker, but it isn't very good, and it has become a tradition (in about 6 years of going out to Spain for Christmas) to use the fire as much as possible, especially on Christmas Day.

**moola** · 17-12-2009, 07:25 PM

Nicos - you'll find that the lower in the oven the lower the temp basically. These types of oven are brill for roasting as you get some whopping temps.

Bit of a tip - We found some drying racks for our aga - they go on top and are ace for drying off all our washing during winter. They costs us about �90 on ebay but they put all the heat generated by the oven to really good use

**minskey** · 18-12-2009, 12:02 AM

Green with envy

.......
Best thing ever to cook with, no probs with pyrex. We bought an oil fired rayburn just before christmas, as we had christmas day off my OH decided he would give it a test run before we moved it into the kitchen [not finished] so he did. me not wanting to waste the heat cooked sauseges on it a 7am

they were so good we plonked the turkey and all the trimmings inside for christmas lunch, georgeous.

By the way we had the rayburn rigged up in the back of our rice trailer to do the above, It was clean and new I hasten to add

**Nicos** · 18-12-2009, 11:34 AM

Got a lamb rib stew and braised salmon in as we speak

As we're snowed in and have 2 jerry cans of fuel oil left for the central heating

..and the roads blocked, I think we'll be kipping infront of the very same stove tonight!!!

The fantastic news is that my OH has had to stay at home from work.....could get used to this!

moola- what sort of drying rack ?...sounds interesting ( the ceiling is too low for one of those racks my granny had hanging from pulleys on the ceiling)

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