Chambers A cast iron oven bottom

[TexasYeti]

Hi!
The cast iron removable bottom on my stove. (Chambers A) had all of it's 70 years of crud on it. When I got it all off saw that the surface is badly pitted. I estimate it's lost 5-10% of its weight. I suspect this might result in a change in cooking times but no big deal.
I'm more concerned with cleaning after use. As is, it's very rough. If anyone has a clean one I'm interested. If not I would appreciate suggestions. Thanks...Dan

[fatfutures]

The only thing, that I know, that you can do to save it is to have it reporcelained. They cannot remove the existing pits but, it will stop further deterioration.

[brasscupcakes]

up to about 500 degrees -- which should be okay, as heat rises -- you should be able to use plain old epoxy-steel plumber's putty, which usually looks like a long light grey tube with a core that is darker grey, or black, to fill in pits and once it's hard, it can be sanded, enameled, reporcelained, whatever you like. (and just before it does harden, you can wet your hands and rub where you've filled to smooth the surface, thus minimizing sanding)

There is also a similar putty used in commercial applications that I believe can withstand heat up to 2500 degrees but it would be expensive to use over a large area -- if you need to find it online and can't I can probably find it again for you

But I have had great success with the regular kind, which I use constantly, molding it into missing car parts, etc. My husband's a builder and in the beginning he'd laugh at my fixes but now also uses it quite often, as it can save clients on a budget from having to replace what's already there, sometimes.

The mend I made years ago to a nice clay baking pan is still just fine, after regular high-temp use, dishwasher, etc.

Even used it to attach a car mirror that wasn't intended for the model of car I had at the time, and it was good for several years till I knocked it off again backing out of the garage.

If you have a choice between two brands and one is less expensive, go with the costlier one. In my experience, the better brand is more malleable and needs less kneading and pressure to make a proper bond.

[Todd W. White]

You must be CAREFUL that anything that is used doesn't give off toxic fumes when heated - it gets REALLY hot inside a CHAMBERS oven - especially near the burner, which is immediately below the oven floor (bottom), and I would be concerned that this could happen.

There are some paints that are rated for the inside of ovens for food preparation, as are porcelain finishes, but, as has been said, that doens't take care of the pits (by the way - an aluminum foil liner placed on top of the Oven Floor will prevent foods from spilling over and causing such problems long term).

I'd try to find someone with a "B" and have them measure their Oven Floor. If the measurements match, you can start hunting for one from a "B", which should be much easier to find.

If, of course, you really feel like it needs to be replaced...

[jsrose]

Hey, for what it's worth, I started a list of interchangeable parts between my B and my C.

The oven liner will swap out with the only difference being that the match hole is larger on the C, and the B's liner is cast heavier by a good 30%. But the fit is interchangeable.

So, if the B liner would fit your A then so should a C. But I defer to those who are more knowledgeable regarding other compatibility issues.

Jack

[jsrose]

Here's one listed on eBay. It looks more like the one from my B than my C, based on the size of the match hole: [url="http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=140017892767&ssPageName=ADME:B:SS:US:1"]http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=140017892767&ssPageName=ADME:B:SS:US:1[/url]

Jack

[TexasYeti]

Yeah...It's a B bottom. I've noticed the B bottoms (and probably the C too) have molded in hooks which fit over4 the bottom most oven rack holder. My A is totally different...sigh...Dan