Using an Aga or Rayburn

orlwaysbroke

We're moving into a cottage with a Rayburn in 6 weeks time. First time with a range, so we're excited and worried at the same time.

The range heats the cottage and the hot water, so it'll need to be kept going, so we might as well cook with it too!

Some questions have sprung to mind:
Do we need different pots for the hob plates - or can we use the same ones we use for the electric hob we have now?
Can we use pyrex/glass dishes in the ovens? Or do we need earthenware?


Any help gratefully received...

born_blonde

I used to have an Esse which is very similar to a Rayburn. Yes you can use all your normal pots and pans.
The only challenge I had and bear in mind mine was old, was getting the temperature in the oven consistent by regulating the coal and wood I put on and the amount of draw I had open. If anything it used to generate to much heat with the water tanks boiling overhead and family members and guests being instructed to have a bath now please.
You will need a cooker for summer when it will be to warm to have the Rayburn on and an immersion heater for the same reason.
Enjoy it I really miss mine.

artichoke

hi

as you tend to do most of the cooking in the ovens rather than on the hob you need pots and pans with all metal handles rather than platic handles.. i use stainless steel pans (ikea 365 range) that have two handles ie one on each side of pan, and these work on hob and in the ovens..

You need to make sure all your pans have completely flat bottoms to cook on the hob - i found that some pans (older and cheaper ones) had warped and were not flat ... the same with roasting tins...

you need one that has a flat bottom so you can make gravy on the hob from the roast juices..

i use very old pyrex dishes in mine and they work fine..

enjoy..

i cant imagine going back to a 'normal" cooker now... it completely changes the way you cook - and made me cook much, much more..

i always have something in the simmering oven, soup, stew, curry..

i often slow roast things overnight..

it makes cooking so easy..

art

art

Penelope_Penguin

I love my Rayburn I use cast iron on mine, but there's no reason why you need to buy new, as long as your pans have flat bottoms (or they won't heat up).

I mainly use cast iron in the oven, but you can use Pyrex.

We switch the range off in the summer, but the Rayburn continues to give us hot water.

I currently have HM soup warming on top, a loaf from the freezer warming in the oven, and sourdough and yeast dough proving on top of one of the covers

jcr16

My mum has an aga ( was solid fuel, but got converted about 10yrs ago , sad times) mum got the aga about 24 yrs ago and at the time dad bought her a huge set of cast iron saucepans. Mum wasn't able to lift them empty let alone in use.

So she used all her saucepans she had from when first married ( copper bottom ones) and they have been brillent.Mum uses all sorts of bakeware in oven, from morrinson cheap range, to enamel ones, tin ones, pyrex and stoneware. Never had a prob with any.

She has one of those tennis rackets thingys for the toast.

Mum and dad tried the first yr keeping it going all summer but was so hot. she they used their electric cooker in summer and emersion heater for water. but as mum has now got a slow cooker and combi microwave, she no longer has need for the electric cooker. she has one of those small worktop cookers with a couple of boilng rings on the top. she find this brill and can even cook a full roast .

orlwaysbroke

Thank you!
You have put my mind at rest!

Pink.

Hi orlwaysbroke,

Lucky you! I would love to have a Rayburn.

These previous threads have some advice that may help:

Using an Aga or Rayburn

Rayburn Recipes Anyone?

Anyone running a gas Rayburn?

I'll add your thread to the first link later to keep the replies together.

Pink

gratefulforhelp_2

Hiya, I cook on an aga, that also does hot water.

Top tips...use the same cookware, if you buy any new pans, then get ones with lids with recessed handles so you can stack them in the ovens when cooking. Try to cook everything in the ovens, it minimises heat loss, e.g. when boiling spuds, bring them to the boil, drain most of the water off then stick them in the top oven to cook...yes really!

The top oven is hotter and the left hand plate. Tennis bat thingys are good for toast, but you can cook toast straight on the hot plate without.

You will find it becomes instinctive...but get a kitchen pinger at first, as you don't get the smell of burning to warn you that something is about to become charcoal!

Try not to let fat get down the hotplates, plays havoc, and have it serviced once a year. If you use a kettle on the hotplate, point the spout at the lid, and the steam will keep it clean.

Get a sheila's maid if you can, and then it can dry your clothes too. Enjoy!

kazmeister

Hi orlways

You are so lucky, will yours be solid fuel, oil or gas.

Mum and dad have had a rayburn since I was little so at least 35 years and still going strong. As far as I know the only things that have been replaced are the fire bricks. They are difficult to regulate the temperature until you get to know how. In very basic terms you open the wheelie bit on the bottom door where the ash pan is and the top to the chimney and this will draw air through making the fire go hotter to increase the temperature, to cool it down you can add more coal and then shut it down (and open the oven door if necessary) until it goes to the temperature you need then just open the top a little bit to keep it going.

gratefulforhelp wrote: »

The top oven is hotter and the left hand plate.

This does depend on which side your fire/oven is. Mum and dads hottest side is the RHS, they are not as popular but they had to have that to fit where the chimney is in their bungalow.

Oh and if it is solid fuel you have to have a special type of fuel, and dont put foil on the fire as it melts down and forms 'klinkers' that clog up the mechanism in the bottom (well thats what Dad always called them)

Good luck and enjoy

gratefulforhelp_2

Sorry kaz should have said the hottest plate is the one above the burner/fuel source.