Sandra, that's very interesting. I know little about Russian silver (except the '84' mark) & I never considered the actual fineness as an alternative stamp but it is something I'll definitely research. Honestly can't say if I know what Russian style looks like but it's certainly a strong possibility. Briefly, I scanned Tardy's & anything I came up with seemed to be the wrong era, but I'm going to look again under Russia. This is exciting! Linda, the small knob flips back the wick cover & the larger knob raises & lowers the wick; I think the wick has to be round & fitted to work, but I'm not sure. It doesn't work the same as other warmers I have so I have little to compare it to - & the piece is a lot more substantial in size & weight. Definitely, it's made to fit in a ring because it tips over too easily on a flat surface. The pan it heated must have been large.

Mayfirst: I just came across your question re your chafing dish, (controlled by a small "handle" that controls the flame height and is ignited by a rope wick). I have the same type chafing dish and have tried all of the local hdware and cooking stores w/no luck. I could not get it to light aft waiting for rope wick to absorb the denatured alcohol. (It does NOT use a sterno can). I even trimmed the wick so it was "fresh" at both ends and left the part of the rope in the den. alcohol frayed, as it was when I last used it!). What did u finally do to get the wick to light? Thx so much! Teach2005@bellsouth.net Do u suggest I buy more rope wicking? If so, what thickness did u use?

I've tried it. It is almost exactly the same as the DHC Velvet Skin Coat to me. I found a Becca primer for oily skin that works better for me than the silicone-based products. But on the rare day when my skin feels dry, I use the Monistat anti-chafe.

cotswolds, I have a 6 quart Nesco, an 18 quart, and access to two more 18 quart versions that belong to my daughters. (Well, one is a GE and one is something else, but they all work fine). We use them all at family functions, mostly to keep food warm. I do use my small one for roasting chicken, baking potatoes, cooking pork for pulled pork, lots of things. The big one might get a ham or turkey if my double ovens are full, but mostly they keep things warm. Au gratin potatoes, sloppy joes, macaroni and cheese, ziti with tomato sauce, meatballs, soup, chili, taco filling, baked beans, pulled pork, chai tea, hot chocolate, mulled cider, all get kept warm in the Nesco without drying out noticeably. I've also used my Nesco as an oven when my old oven quit, baking brownies, muffins and pineapple upside down cake in there, placing the baking pans on the rack. Mine also heats from the side and it's more than 5 years old by.....a lot of years, LOL. None of the roasters I've seen from any of the makers have inserts that require water, and all are electric. I don't care for chafing dishes for larger amounts, they don't seem to stay warm all the way to the edges and I've burned my foot TWICE by trying to remove pans of hot water from chafing dishes. So, for small amounts they work fine, but for big ones, I'll take the Nesco. Annie