Robert Dickinson wrote:My can't help but shake the feeling this house might end up being too hot. Even in winter. If the RMH is as good as is touted, the solar gain/thermal mass ratio is right combined with the mechanical ventilation heat recovery and air tightness this house might be an oven.
Jennifer Richardson wrote:Rufus,
The cast iron does take a bit longer to heat up, but in my book that’s a good thing—the extra thermal mass of the thick pan holds heat, which means your bread cooks evenly and forms a nice crust all over, and things don’t stick as easily to the heated pan.