I use a simmer plate when brewing coffee on my 111 T-nice and slow I have used one on other stoves also for the same reason.
MEC sold the Outback Oven that came with a Scorchbuster plate.they were also available separately. I have used 1 for years Jan
Greetings, All, Here is a link to a thread I posted some years back, when I tried a new simmering plate with my MSR X-GK EX. Give it a squint, and see how you think it worked. https://classiccampstoves.com/threads/msr-x-gk-ex-a-truly-multicultural-test.5303/#post-46697 I'm a big believer in using simmering plates, when necessary, and especially when using a stove that is not renown for it's simmering abilities. I have a fairly large selection of simmering plates from which to choose, some store-bought, some home-made, and some made by experimenters like Wayne Gregory, of Gregory Mountaineering. Gifted to me by Wayne's younger brother, Matt, many years ago, this unique simmering plate will never be used by me. Why? Because Wayne signed and dated it!! Just nice to own, for it's historical value, IMHO. But, simmering plates: YES indeed! Thanks for checking out the link, and God Bless! Every Good Wish, Doc
My thoughts on this is.Their needs to be a "diffuser" type plate between the flame and the pot. I have cobbled together a trangia skillet with flattened copper tubing strips bolted to it completely covering the bottom of the pan. Then I flip it over and place it on my stove so the cook pan now sets on the copper tubing plate, defusing the intense heat down to a more even heat with no hot spot. I have not used it enough to speak much over all. But it sure makes for even heat. And yes its heavy, but it works for me. The thin light nature of many types of the new camping cook pots transfers the heat much to quickly through this type cook ware. Keep the "SON" in your eye's!!! Happy New Year Mike G
This thread is still worth viewing too: www.classiccampstoves.com/threads/need-a-simmer-plate-for-your-classic.30508 I found that these ones worked well on Beatrice boiling stoves too But at the time Coopers wouldn't publish a customer review extolling their efficacy for use on Primus stoves (health & safety again?)
might be splitting hairs, but is there a difference between a simmer plate and a diffuser? beats me, but then you have the type of device intended for domestic burners which tend to be adjustable in terms of heat output - but you might want to spread the heat out a bit on a low setting. and then there is the thingy you put on a big dumb burner to avoid scorching stuff same thing or different?
- well there's one to stimulate the grey matter Trying to think your conundrum through I think the answer is that a simmer plate is a form of heat diffuser. Essentially, in both of the scenarios that you pose, the plate is deployed to achieve exactly the same result i.e. to avoid hot spots on the cooking vessel base. The problem in both cases is actually the same, even though the scale is different; in both cases the area affected by the flame is too small. In one case the heat needs to be diffused in order to achieve adequate and even cooking, in the other it needs to be diffused in order to achieve adequate and even cooking The simmer plates required to achieve those results will be different designs, sizes and thicknesses depending on the stove and cooking task in hand. Now which one was which Ian
That is a good question, if they were the same they would be called the same. Or, is a simmer ring/plate also a heat diffuser?
What ever you want to call them is probably acceptable, although I'd say "Heat Diffuser Reducer Flame Guard Simmer Plate" (seen on Amazon) is overkill.
Asbestos pads are lightweight and work well. Like classic camp stoves they're getting harder to find but they do come up for sale on eBay from time to time. Ben
@Carl170 WELCOME and thanks for posting this. Rik, I'll split hairs and say there are at least 3 differences below but not sure what to call each. The last example below I'd guess would be a stove top diffuser? (maybe all diffusers are aka simmer plates but not the other way round?). I'm hearing MSR calls theirs a simmer plate, what does Coleman parts catalog for the pocket stoves call theirs I wonder? 3 as I see it are: > Just a single layer metal plate as flame spreader, if the only need is to avoid the hot spot, a burner may already have a spreader but a plate can spread flame further while heat is still under the pot. May or may not have hole(s) near center. > A metal assembly, to block heat (a blocker, not spreader nor diffuser, imo anyway). These are sold for domestic stove top, if need is for heat that is less than lowest flame. Top surface w/o holes (heat to center is blocked), heat is vented directly out the sides, not to the pot, flame trol was a popular example of this. > A metal assembly, a buffer between bottom of pot and flame. Flame is diffused and spread out (solves hot spot+), a diffuser, most all the heat is retained below the pot. Many of this type have 2 layers with many small holes over entire surface (heat spread/diffused, center is heated). Thermal mass / cast iron / thick plate can be used similarly, may or may not have holes, heat also be trapped below somewhat but not vented to sides. if it is a thick plate it may be most often referred to as a simmer plate but if it retains the heat and spreads it out evenly it is a diffuser, no? thx omc PS @Rickybob i'm impressed with your content above, re your "extensive use of a simmer ring represents wasted fuel" . Not sure I agree if all heat is delivered to bottom of pot, heat loss should be negligible. I draw on silent vs roarer as example. What happens between the jet and bottom of pot differs greatly (silent is diffused) but minus wind both burners deliver near identical performance / efficiency. I may be wrong but my impression is that applies to your scenario too?
“Go to the Source, Grasshopper...”. This 1954 Primus catalogue has a cast plate, 8 1/4 inches in diameter, Part No. 1656, the purpose of which is to “...distribute the heat evenly to the bottom of the pan”.: https://classiccampstoves.com/threads/1951-primus-cooking-apparatus-catalog-no-8169-english.31162/ Cheers Tony
Tony, As we often find... more questions! Ok you say "cast plate" and my impression is you're referencing "Primus Cooking Plate"? Not the almost as interesting "Heat Distribution Plate" also shown. We can't exactly make out from illustration. I don't grasp the full function of either. RE: Cooking Plate with heat collecting studs includes “...distribute the heat evenly to the bottom of the pan” also looks like grill top btw, if so that could also be all about the even distribution (vs grilling?). So for Itchy, we add Burner Pad, Cooking Plate, Heat Distribution Plate, Flame Trol (add to Heat Diffuser Reducer Flame Guard Simmer Plate ) thx omc.
Tried metal - tricky unless it's well machined and fairly complex. A small pizza stone works wonders, so long as weight and the brittle nature doesn't bother you. That being said, a terra cotta or slate floor tile also works well, and the clay ones have a smooth side and a ridged side, which gives two options for heat transfer. If you really want to have fun, get a chunk of granite slab. You can put the coal to 'er, and grill on same off the stove for about 20 minutes removed from the heat. Not very practical for camping, but it makes a pretty showpiece.
