A barn find: remnants of Russian army stock from the eastern federal states. Cast iron cannon stoves, manufactured in the mid-20th century. Their wall thickness of 7 to 10 mm and their weight of approx. 65 kg command respect. We only have a few copies left in stock, which we have bundled with two woks to form a package. Once sold out, the stove will be out of stock.
They really come into their own when a wood fire roars inside, warming first the stove and its cooking surface and then the surrounding area. The fuel should be wood, but coal can also be used. We had the solid body sandblasted, which does not provide permanent protection but removes rust. Slight traces of rust due to storage are possible but can be removed.
The stove has no place indoors, but in the pleasant conditions of a cool early spring evening or the less pleasant conditions of a powerless, freezing cold winter day, it works well on the terrace, in the garden, or on the balcony as a source of heat and as an outdoor stove: with a wide range of uses for making tea and mulled wine, as well as for cooking with our cast iron woks from Kazakhstan.
Sandblasted, not yet impregnated stove in operation with 120 mm stove pipe.
Solid 7-10 mm wall thickness.
Kanonenofen with wok adapter and wok.
Fire grate, cover plate, ash shovel, and fire hook.
Pleasant heat source. Variable outdoor kitchen.
Stoves for cooking, frying, and grilling.
The package consists of a potbelly stove with removable base plate for the firebox, fire grate, cover plate with stove pipe connection, ash shovel, and fire hook. Also included are two cast iron woks, one with a 12-liter capacity (with aluminum lid) and one with a 22-liter capacity.
If you use the stove with the cover plate, there is space for a pot or teapot or kettle with a diameter of 23 cm. The cover plate can be removed and replaced with the fire grate.
With the help of our wok adapter, which allows the smoke to escape from the side, you can use our cast iron woks at a comfortable working height. The woks are suitable for cooking, frying, braising, deep-frying, steaming, and baking. Thanks to its weight, the thick-walled kettle regulates heat and allows for even cooking.
The oven can be impregnated with heat-resistant paint or rubbed with any oil and baked to protect it from rust. Rust stains can be easily removed using standard methods.
Valentin TV shows you how to season your wok here.
Pascha TV shows you a more elaborate method for washing out your new wok, seasoning it with salt, and seasoning it with oil here.
Last copies now at a special price: Iron stoves. Russian design.