This Pie Iron was used in the mid to late 1900's when stock, both cattle and sheep, were grazed on the Bogong High Plains. Providing meals for stockmen over open fires, even in log cabins in the Victorian Alpine region, was usually by a "camp cook" or a stockman designated "cook" from the Valley station/property. The use of "camping cooking utensils were a necessity and not a "weekend" affair. Stockmen could spend up to six weeks on the plains and all their cooking needs required had to "pack horsed" from the valley below. A scientific study started in 1947, to study the impact of grazing cattle on the natural Alpine and sub Alpine vegetation found grazing cattle had an adverse affect on the natural Alpine and sub alpine vegetation, and grazing on the plains was stopped by the Victorian Government in 2005.This item is highly significant to the Kiewa Valley as it demonstrates the kind of cooking utensils that were required for camp drafts in the Bogong High Plains environment. As the control of cattle and sheep in the High Plains was very demanding upon horse and rider, good "tucker" was a pre- requisite for a successful operation. As the time spent in this remote location was governed by the climatic condition maximum utilisation of the very good pastures in the High Plains was crucial to a successful and profitable season.This pie iron has two pie forms in horizontal configuration and both top and base rounded forms are connected at one end (Top) with pop rivet application. This application allows for the "opening" up of the two halves. The bodies are made from cast iron in a "cup" form and a metal rod and wooden handle extend to permit the opening of the two sides. The inner side of the "cups" are smooth which relates to pie requirements and not the jaffle/sandwich irons. A clasp metal "D" ring is installed at the end of one wooden handle (to keep the iron in the close/cooking position).camp fire cooking utensils, hot plate, cast iron cooking appliances, pie irons, jaffle irons, drovers kitchen