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Choice Of Two Reflector Ovens (Read 14497 times)

thinblueline Inukshuk Offline Posts: 33 Location: wisconsin Joined: Nov 25^th, 2009	Choice Of Two Reflector Ovens Apr 27^th, 2012 at 3:24am	Quote Print Post
	There seems to be two popular commercially available reflector ovens, the Svante Freden Swedish made one, and the Old Scout model. For those familiar with both of these, is one any better than the other? The Svante Freden seems to run about 75 to 80 bucks, while the Old Scout seems to be about 65 bucks and includes a canvas bag to pack it in. For those that would suggest I build my own, you wouldn't make that suggestion if you knew me...LOL.


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Puckster Inukshuk Offline Posts: 1208 Location: St. Paul, Minnesota Joined: Feb 10^th, 2009	Re: Choice Of Two Reflector Ovens Reply #1 - Apr 30^th, 2012 at 9:19pm	Quote Print Post
	The Old Scout has served me well. I don't know about the other one. I am going to add a thermostat in the back of it to get a better sense of the temp, but I've baked brownies and casseroles in it. Easy to assemble and lightweight. No negatives. prouboy


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Kerry Inukshuk Offline Posts: 427 Location: Toronto Joined: May 13^th, 2010	Re: Choice Of Two Reflector Ovens Reply #2 - Apr 30^th, 2012 at 9:40pm	Quote Print Post
	Just to confuse you I'll say the same thing about the Svante Freden that Prouboy said about the Old Scout. I love the Sven, works perfectly and it really is well designed - lightweight and easily folds away (I made a simple case to carry mine in.) In either case, if you've never used a reflector oven you'll be delighted, lots of fun and good eatin'.
	« Last Edit: May 1^st, 2012 at 2:17am by Kerry »

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Puckster Inukshuk Offline Posts: 1208 Location: St. Paul, Minnesota Joined: Feb 10^th, 2009	Re: Choice Of Two Reflector Ovens Reply #3 - May 1^st, 2012 at 3:36am	Quote Print Post
	Thinblueline -- Here's the solution: buy 'em both. Support the economy. Then sell the one you don't like as much here on the "gear" thread, thus extending the underground economy as well. prouboy


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Oldfingers57 Subscriber Offline Posts: 9 Location: Quad Cities, Illinois Joined: Apr 17^th, 2014	Re: Choice Of Two Reflector Ovens Reply #4 - Apr 20^th, 2014 at 11:55pm	Quote Print Post
	The Svante Freidan stove is smaller than the Old Scout oven. Also the Old Scout comes apart into more pieces than the Svante. I Svante also sits lower then the Old Scout so you need to have some fire down low or prop it up on a log to get heat to the bottom part of the oven. Otherwise you'll end up with stuff not cooked inside but the top will be done.


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nctry_Ben Inukshuk Offline Posts: 401 Location: Northern Minnesota Joined: Jan 12^th, 2010	Re: Choice Of Two Reflector Ovens Reply #5 - Jun 19^th, 2014 at 5:14pm	Quote Print Post
	Well I got the Old Scout model and it worked well for me so far. I just don't appreciate my new title in camp of Benny Crocker. I sort of got a homemade one from a nice guy on another forum as sort of a raffle winning. It worked ok but was to much to portage in. The Old Scout one stashes in the pack quite nicely. I'll be bringing it in a lot for pizzas and muffins and such. It'll give me something to do on layover or wind bound days. So far I did pizzas using pizza crust mixes, lemon poppy seed muffin mix and brownies. Kind of burnt the brownies not believing they were done. but everything else turned out perfect... r close to it.


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Puckster Inukshuk Offline Posts: 1208 Location: St. Paul, Minnesota Joined: Feb 10^th, 2009	Re: Choice Of Two Reflector Ovens Reply #6 - Jun 20^th, 2014 at 9:09pm	Quote Print Post
	nctry -- I have an old scout too. Use if mostly for brownies and muffins. (And one failed breakfast casserole.) I'm curious, what do you put on your pizza, and what kind of pan do you use? We make "camp pizza" which is like a quesadilla with tortillas fried in a frying pan. But real pizza intrigues me. puckster


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Oldfingers57 Subscriber Offline Posts: 9 Location: Quad Cities, Illinois Joined: Apr 17^th, 2014	Re: Choice Of Two Reflector Ovens Reply #7 - Jul 4^th, 2014 at 2:04pm	Quote Print Post
	I've just used the same pan that I do for biscuits which is a small rectangle pan with low sides to it. I have also used an 8x8 brownie pan too.


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nctry_Ben Inukshuk Offline Posts: 401 Location: Northern Minnesota Joined: Jan 12^th, 2010	Re: Choice Of Two Reflector Ovens Reply #8 - Jul 4^th, 2014 at 6:53pm	Quote Print Post
	Puckster wrote on Jun 20^th, 2014 at 9:09pm: nctry -- I have an old scout too. Use if mostly for brownies and muffins. (And one failed breakfast casserole.) I'm curious, what do you put on your pizza, and what kind of pan do you use? We make "camp pizza" which is like a quesadilla with tortillas fried in a frying pan. But real pizza intrigues me. puckster Hey Puckster, I've done the tortilla thing with Suncatcher. It works well, but I thought the pizza dough worked pretty well too... Just one more pan to clean, but worth it I thought. I found my GSI 8" fry pan worked good, but not befor buying a couple SS MSR plates from Piragis. They all work well... I dehydrate plain spaghetti sauce for the sauce and I got some freeze dried cheese from Honeyville that worked good even though a little expensive. Peperoni... mushrooms ... black olives and I did put some dehydrated Venison hamburger in the sauce. Oh geez, now my mouth is watering...


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Snow_Dog Moderator Inukshuk Offline Posts: 1858 Location: Twin Cities Joined: Jul 11^th, 2003	Re: Choice Of Two Reflector Ovens Reply #9 - Jul 5^th, 2014 at 11:38am	Quote Print Post
	nctry_Ben wrote on Jul 4^th, 2014 at 6:53pm: Puckster wrote on Jun 20^th, 2014 at 9:09pm: nctry -- I have an old scout too. Use if mostly for brownies and muffins. (And one failed breakfast casserole.) I'm curious, what do you put on your pizza, and what kind of pan do you use? We make "camp pizza" which is like a quesadilla with tortillas fried in a frying pan. But real pizza intrigues me. puckster Hey Puckster, I've done the tortilla thing with Suncatcher. It works well, but I thought the pizza dough worked pretty well too... Just one more pan to clean, but worth it I thought. I found my GSI 8" fry pan worked good, but not befor buying a couple SS MSR plates from Piragis. They all work well... I dehydrate plain spaghetti sauce for the sauce and I got some freeze dried cheese from Honeyville that worked good even though a little expensive. Peperoni... mushrooms ... black olives and I did put some dehydrated Venison hamburger in the sauce. Oh geez, now my mouth is watering... Why freeze-dried cheese? Wouldn't real cheese be much better?


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