Taylor''s Paraffin Stove

[davidk]

Much against my preference our new boat was built ''gas free'' and the old fashioned paraffin stove was installed. Having sorted out the instructions and the early difficulties in getting it lighted and operational I have become a convert.

It might seem a hassle to have to use methylated spirits for two/three minutes before the burners are hot enough to vaporise the pressurised paraffin, but once you get the hang of it, it is really easy. The great thing is the thing works under all (and we''ve already had some bad ones) conditions. It is in fact very quick to heat up water/whatever, and heats up the cabin in an amazing way!

My question is... what recipes do you have for the good old Taylor''s Paraffin Stove? It is obviously a specialist item ... I''ve tried bread which was OK, but not perfect. Can anyone add their specific suggestions? Thanks.

[adieu]

Sorry David, I''m a horrible cook, so my reply is completely off topic. I have an old Taylor stove, which needs new kero burners (Primus).

I am in Thailand and can''t find what I need. Any suggestions on where I can find mailorder supplier, online or not? I posted a query in the gear forum, but thought you might know.

Regards,
Jim

[svdragonseeker]

I found on the web the company that makes the stove and it is Blakes Lavak
Taylors in England.
Tel: 01489 580580
e-mail: info@blakes-lavak-taylors.co.uk.
But the parts are available through Defender.

[ianhlnd]

I have the model 30 cooker, and am perfectly happy with it except for the high maintenance and high cost of spares.

Defender has two kits currently, one being a closeout with only one in stock. My problem is the burner outer cap which I keep burning out every year or so. They're brass which does not stand up well to the heat. The "extended" cruising kit has only two outer caps for a 3 burner cooker. and you get copper tubing which you never need and can get about anywhere if you do need it.

The Blakes & Taylor website is just about usless when searching for spares, but they are helpful and usually speedy when inquiring about parts, although, I did have to send them a photo of a part I needed cause it's not listed in their spares kit. They can direct you to an appropriate dealer in the UK (I think it's an in-house dealer).

I keep thinking I want to chuck this stove over the side every time it breaks down, then I jury rig a part and it's OK for a while. And at about $2,000 US, it's not cheap.

[HRomberg]

I have a 30L that I bought to replace a deathtrap propane system. I love it!

If you want to heat the burners fast and safely, get a piezo-electric gas torch and keep it topsides. You can play the flame over the large tubes between the burner cup and the upper assembly for a minute or so and it fires right up. Don't direct the flame directly into the cup though, or you'll eventually burn out one of the gaskets and wind up with a leak. Once I fix it I'll tell which one it is. :-D

[hellosailor]

Noting the age of this thread and the original remark about "no good for bread"...

Each different stove fuel undergoes a different combustion process, and as part of that process the flame releases widely varying amounts of moisture. From electrics--where there is no moisture released--to alcohol, which is a "wet" flame producing gobs of moisture.

The baking process, bread, cake, whatever, is VERY sensitive to the amount of moisture in the "dry" flour (abosrbed from the air), the amount added to the dough, AND THE MOISTURE IN THE OVEN.

I have no idea how kerosene (as parafin oil is called in the States) fits into the moisture scale, but would suggest that anytime you are baking in a "different" fueled stove, you may expect baked things won't work out quite right the first few times. Some adjustment for the moisture produced by the fuel--and the stove--will be needed.