Edwin Pawlowski wrote:
"George E. Cawthon" wrote in message

I run my stove at 400 on a regular basis. At least once a day, I crank
it up to 600+ for about 15 minutes to clear out the creosote. Been doing
that for 24 years now on a cast iron Vermont Castings. While I don't
run it there for long, it can easily reach those temperatures and you
have to allow for it.

What exact surface is your thermometer measuring?


The top cast iron surface. Actually, it is a griddle if I choose to cook on
it, machined smooth, right over the fire. Great for making pot roast or
stews.
Ed..


ok. but hopefully the rear surface (vertical)
doesn't get that hot. Damn typing with one hand
is hard, smacked myleft thumb with a hammer. gonna
be a blue thumbnail.