[Sca-cooks] Cooking Tripods, Supports, Pompeii Brazier, fire height

[Volker Bach]

Am Montag, 11. September 2006 16:07 schrieb Sharon Gordon:

> How about metal cookware?  I have a hard time figuring out what is period
> and what isn't.  I mean some things are easy.  I know to give the iron corn
> shaped corn bread pan a pass :-).

I know of cast and hammered copper alloy, hammered copper sheets, and 
one-piece or riveted iron kettles and pans. Kettles are usually 
round-bottomed, as are the three-legged variety made of copper alloy (like 
modern Dutch Ovens or potjies, exceprt those are of iron). I've also seen 
straight-sided, flat-bottomed copper alloy kettles, but those seem to hae 
been rarer. Pans are usually flat or nearly flat and sometimes have three 
'legs' as well as a handle. I know of one remarkably deep, almost wok-like 
example from Braunschweig, though, and next time I hope they'll allow me to 
take a picture. 

> Also does anyone know of people making the Pompeii Brazier as shown here.

Deepeeka steelcraft in india makes it, but you have to hunt down a retailer. 
they only deal with businesses. 

YIS

Giano


		
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