[Sca-cooks] Dutch ovens was history of cast iron cookware

[Volker Bach]

The little round-bottomed, three-leggged metal pot (Middle Low German Grapen) has been in use in Northwestern Europe for a very long time, so I wonder what the difference between a Dutch oven and a lidded Grapen would be. Grapen were traditionally made from copper alloys. Would it be enough to shift from cast copper alloy to cast iron to make it a Dutch oven? In that case I doubt contemporaries would have noticed the transition. 

YIS

Giano

--- Johnna Holloway <johnnae at mac.com> schrieb am Sa, 18.6.2011:

> Von: Johnna Holloway <johnnae at mac.com>
> Betreff: [Sca-cooks] Dutch ovens was  history of cast iron cookware
> An: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Datum: Samstag, 18. Juni, 2011 10:26 Uhr
> Of course an alternative history can
> be found in the reference volume
> 
> Encyclopedia of kitchen history - Page 330
> 
> Mary Ellen Snodgrass - 2004 - 684 pages - Google eBook
> The Dutch oven combined the convenience of pot oven and
> hang-over oven. Standing on stout legs, the enclosed ... The
> Mayflower Pilgrims introduced the Dutch oven to the New
> World in 1620. They chose it over other cookware for its
> many uses  during a long voyage where space was
> limited.
> 
> Johnnae
> 
> Begin forwarded message:
> 
> > From: H Westerlund-Davis <yaini0625 at yahoo.com>
> > To answer the question about cast iron cookware.
> > 
> > The Dutch ovens with the little feets we see in many
> camps is actually an 18th
> > century product brought to the U.S by Dutch pioneers.
> It was easy to carry and
> > compact and became a popular cooking items on the
> Chuckwagons.
> > http://www.socaldos.org/
> > By the 18th century cast iron production had become
> industrialized and much more
> > refined. Dutch Ovens now are a cast item.
> > 
> > v/r
> > Aelina
> > 
> > 
> > 
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