Our old house in upstate NY came with a large wood-fired cast iron cook stove in the kitchen (Andes Climax, Phillips and Clark, Geneva, NY, ca. 1880-90). The chimney sweeps pronounced it good to go. There is a closed area above and to the back of the stove with rounded door that slides up and back. It's been a perfect place for dough to rise. No drafts, not too hot, but plenty warm. The downside is now I have to cur two different sizes of firewood.

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