historichousefitters - Screw Mount Catch Hand-forged Iron
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HEARTH
COOKING
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H A N D - F O R G E D I R O N • H A N D C R A F T E D I
N U . S . A . |
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The
hearth and fireplace were the center of family life for most early
American homes. A carefully tended wood fire created heat to warm
the house and prepare meals. The practice of cooking on a hearth
was basic to 18th and early 19th century America. Family members
could gather and
assist as the food was prepared with ingenious techniques utilizing
fireplace tools and hearth cooking utensils of the period.
We at Historic
Housefitters, are pleased to make available replicas of some of these
appliances and utensils and invite you to give hearth cooking a
try. Preparing your food in this way requires “active participation”
and, while not for the faint of heart, the techniques and fresh
herbs produce flavors which are superb.
Tinned
Reflector Oven
Here’s an exact reproduction of an 18th century reflector
oven or “tin kitchen,” which is ideal for roasting meat
or fowl. The curved design and brightly tinned surface reflect the
fire’s heat around the food. Entrees prepared with this oven
will give you the true flavor of authentic roasting!
Comes complete with a hand-forged spit and 3 skewers which
allow for timely rotation of the roast for even cooking. The oven’s
rounded bottom acts as a drip pan and the door on the back provides
for basting and testing as cooking progresses. 20” H x 20”
W x 12” D.
A) 1601-5
Reflector Oven
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Cast
Iron Cookery
In practicing the art of hearth cooking, cast
iron dutch ovens play a major role. Dutch
ovens are extremely versatile and much
quicker to use than a brick beehive oven for
baking rolls, bread, pies, meats and vegetables. These are placed on a bed
of coals and with
their flanged lids securely in place, can be
covered with
more coals as needed. Cooking
times are much the same as for modern ovens.
F) Dutch Oven-Round Lid
1655-5
5
Qt: 10 1/4” dia. x 4” deep.
1655-7
7
Qt: 12” dia. x 4 3/4” deep.
1655-9
9
Qt: 13 1/4” dia. x 4 3/4” deep.
G) Dutch Oven-Flat
Lid & Legs
1656-6
6
Qt: 12” dia. x 3 3/4” deep.
1656-8
8
Qt:
12” dia. x 5” deep.
Cooking
Trivet
The actual uses for cooking trivets appear to
have been twofold. Some were designed to
create a resting place to insulate hot cookery
from wooden surfaces. Those with shorter
legs were likely used over coals for cooking.
4” H x 8” dia.
H)
1654-1
Cooking
Trivet
Lid
Hook
Here we have a period solution for safely
lifting the lid off your Dutch oven. This
combines a hand-forged iron hook with a
wooden handle. Handle: 6” L. Hook: 4” L.
I)
1658-1
Lid Hook |
Skewers
& Holder
Another example of a very common utensil used in open fire cooking, skewers were used to position meat or fowl on a spit. The holder was typically hung near
the fireplace keeping the skewers in easy reach. The set comes with 6 skewers;
6” to 8” in length. Holder: 5” H x 5 1/2” W.
J)
1653-1
Holder
with 6 Skewers
Long
Handle Peel
The broad, flat blade and long handle of an 18th century peel was perfectly
suited to the task of
cooking in a beehive oven. Coals were moved from the hearth to pre-heat
the oven for baking. The peel can also serve to manage a bed of coals on
the hearth for use with Dutch ovens or cooking trivets.
48” L x 7 1/2”
W.
K)
1651-1
Long
Handle Peel
Long
Handle Poker
Collectors of period iron know that original examples of these once common
implements are very rare. Pokers were most likely re-forged into something
more useful in the mid 19th century as iron cook stoves became popular.
We offer a faithful recreation of this useful tool. 48” L.
L)
1652-1
Long
Handle Poker |
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