Historical information

Modern iron cooking ‘ranges’ were being introduced from the late 18th century, however a vast number of people cooked in open fireplaces, well into the 1800s. Generally they were fitted with iron rods suspended above the fire or ‘cranes’ that could be swung in and out for easier and safer access to the pots that hung from them. These cooking systems may seem rudimentary, but a skilled cook knew how to manage pots, pans, cauldrons and pokers and expose them to the right type of heat by positioning them in various parts of the fireplace. They were also very versatile, enabling multiple cooking techniques – boiling, stewing, frying, roasting, toasting – all at the same time, using different types of vessels and utensils.
https://blogs.sydneylivingmuseums.com.au/cook/hearth-fire-cookery/

Significance

This type of item was used extensively over the centuries over open fires. It is still used in camping.

Physical description

Metal cooking pot with handle designed to hang the pot over an open fire.

Inscriptions & markings

None.