stainless steel?

ok so i recall reading one day that someone used or had someone make a stainless steel griddle for them.. how ever i cant recall who wrote that. so if your that person can you tell me how that worked out for you?
thanks.

Hello, it was me who is having the stainless steel griddle made, and you reminded me, I need to call the welder and see how it's doing, I got distracted with other stove projects.

Currently the stove is in about 36 Ziploc baggies - and all apart. WHEN I get it back together, I will let you know how the griddle works...keep my email - [email protected] and send me an email in about a month, and see if I have it up and running yet.

Take care,
~~~Joslyn

thank you Joslyn ill keep that email. dont worry cuz mine sits in the garge until my basement is done.. that maybe a while.. i hope by fall.
thank you again
joe

Hello, Clutter Bug-

I just bought a house that has a Chambers Model B range. The griddle is really warped, and I had had the same idea that you've had, to replace it with a stainless steel custom-made. I'd be curious to hear how that goes for you.

Did you simply have a welder cut you a flat piece? Or are you going to have it "shaped" like the original griddle?

Thanks for any info.

Mark in Austin

Hey Clutter-bug! My chambers is in about 1000 ziplock bags too! I didn't want you to feel alone!

Annie in Illinois

Hey I unwarped my griddle nicely with a rubber mallet and braced with some wood blocks.

I think a stainless griddle might look cool, but I doubt it would perform well. Most quality stainless cookware is made by sandwiching aluminum and stainless in layers. This combines the best qualities of each. Stainless by itself does not evenly distribute heat.

Again, I agree with Maryopal. Stainless may be easier to clean, but it will not be good to cook on. Look at the commercial griddles, they are all thick cast iron. I think that if someone wants to remake the griddle, a 3/16" steel plate might be a choice and have it chrome plated. That's what other range manufacters did during that era.

And check out the Chambers Literature here:
http://stores.ebay.com/The-Uncertain...an?refid=store

Hello ALL, I called the welder yesterday, but he's been very busy with some larger projects, so I am still waiting to get back to all of you with results.

He is going to basically take a flat plate and flare up the edges so I have a tiny lip to keep the grease contained.

I figured if worse comes to worse, I will put the stainless griddle right on top of the aluminum one - maybe it will take a little longer to heat up, but I will enjoy the piece of mind that comes from not cooking on aluminum...there I said it, and please, all you who don't believe in the danger of cooking on aluminum, don't attack me.
Uncertain Stoveman...I would like nothing more than to use cast iron, but do you think that spring thingey arm can hold the weight of a cast iron griddle (which I own and used on my other 1933 Magic Chef vintage stove.

Take care, I will keep you all posted.
~~~Joslyn
PS Thanks for all of you who posted to tell me your stove is in baggies too. I don't feel quite so overwhelmed about getting it back together!

<font color="#FFFFFF" size="1">[ June 16, 2006 09:46 AM: Message edited by: clutter-bug ]</font>

You'd be better off finding a Griswold #8 griddle and using that when griddling, leaving the aluminium one in place the rest of the time, especially when broiling.

Cast iron is MUCH easier to clean, IMHO, than stainless steel, and it's heat distribution ability is better than aluminium or and an stainless/aluminium hybrid griddle.