[Sca-cooks] Period dutch ovens

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Dec 9 14:30:04 PST 2009

On Dec 9, 2009, at 5:14 PM, Judith Epstein wrote:

> On 9 Dec 2009, at 2:54 PM, Michael Gunter wrote:
>> Cooking pots similar to our Dutch ovens are ancient. The reason modern Dutch ovens
>> aren't correct is because they are cast iron, which wasn't really perfected until the
>> very late 1600's. Earlier cooking pots were usually made from clay, tin, steel, bronze,
>> etc....
> And pig-iron as well, no? Which... is ancient? The reason our modern Dutch ovens aren't period correct is because they say Lodge on the lid.

I'm not aware of the technology being available in Europe to cast an iron pot of any significant size. I'd think that if the ability to cast large iron pots of any depth and structural integrity existed in period Europe, it'd have been a LOT easier to build cannons than it apparently was. Iron pots made in panels have survived from both our period and antiquity, but, again, I'm not aware of any cast iron pots that have survived, or even text references to them (versus lots of text references and actual pieces for pots of earthenware of various sorts, brass, bronze, copper, tin, pewter and even lead).

I haven't made an in-depth study of this; perhaps you can point me to something more concrete...


"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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