Solid Fuel Cookers
And Heat Storage Cookers
Make pastry a success with these
rules
This article deals with the types of cookers that are generally known as “solid fuel”, although,
the same basic cookers are now also available with an oil or gas-fired heat storage system.
Why people like solid fuel cookers
Derived from the old-fashioned form of cooking by fire on an open range, this method means that
the food is cooked in the most natural way possible, resulting in very little shrinkage. Users of these cookers
claim that their food tastes better, that this method of cooking becomes a way of life, and they would not change
willingly to other cookers.

Heat storage cookers are always fully insulated, whereas solid fuel cookers are either fully or
semi-insulated. Fully insulated models are at a constant heat for immediate use while semi-insulated ones are kept
at a lower temperature with the heat easily and quickly increased when needed. Manufacturers give a handbook with
full instructions for use.
Heat conservation
Solid fuel and heat storage cookers, whether at a constant heat or semi-insulated, all work on
the same principle of heat conservation. In each cooker there is a firebox, or a source of heat. This heat
surrounds the oven, which is cast iron and can reach such a great temperature that the floor of the oven can be
used for simmering. The heat also runs under the hotplates, which when not in use must be covered by their hinged,
insulated lids in order to conserve the heat.
Heat generators
The heat given out by solid fuel
cookers fluctuates more than with the oil or gas-fired heat storage cookers because change of wind and certain
types of mild or muggy weather can cause a solid fuel cooker to go “dead”. But if this happens the cooker can be
boosted by altering the indicator or the air-control on the ashpit door, depending on which model you have.
Constantly alight
As these cookers are designed to be constantly alight, if they are allowed to go out it takes
some time to reheat them to the necessary temperature for cooking. Semi-insulated cookers do not take so long to
relight as fully insulated ones, which can take up to 24 hours to be completely ready for use again. However, if a
cooker is looked after with care and understanding there is no need for it ever to go out.
Page 2 of this Italian Traditional Food article can be found on the
next page.
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