The waist high stoves elevated
cooking from the more conventional floor level hearth. While used for centuries
in many countries, most colonial and federal homes in America did not have a stew
stove, and even fewer exist today.
Several terms are used for the stove, with "stew stoves" often used in America, and "stewing stoves" in the UK. Even more names were used historically and in other countries and areas of America.
There were many stew stove styles - configurations of where the fire was and the ash pits; various materials in making the base and covering the top; height, and location.
Fortunately, you can see a few reconstructed stew stoves being used: Hampton Palace, Kew Palace, Colonial Williamsburg, Hermann-Grima House in New Orleans and others.
Several terms are used for the stove, with "stew stoves" often used in America, and "stewing stoves" in the UK. Even more names were used historically and in other countries and areas of America.
There were many stew stove styles - configurations of where the fire was and the ash pits; various materials in making the base and covering the top; height, and location.
Fortunately, you can see a few reconstructed stew stoves being used: Hampton Palace, Kew Palace, Colonial Williamsburg, Hermann-Grima House in New Orleans and others.
At the two Hamptons an iron grate fits into each hole and was held in place several inches below the
surface. Charcoal or coal was burned on the round grates (square at Hampton Court), with the ash falling
into the ash box with door (HCourt has arch areas below), where it could be easily removed and allow air to the fire. Trivets with short
legs held pots and pans over the heat and allowed the smoke to escape.
Hampton NHS
Hampton Court
Hampton Court
©2018 Patricia Bixler Reber
Researching Food History HOME
Although the rising carbon monoxide
fumes could cause headaches, illness and even death, these negatives were
outweighed by the benefits: a comfortable height, less fuel needed in the
contained area which produced a more concentrated heat for cooking, making the
kitchen less hot.
Hampton Court
An article I wrote about Hampton in Maryland - “A Federal-era Kitchen: Hampton’s Stew Stove, Iron Oven, and Hearth” in
Food and Material Culture : proceedings of the Oxford Symposium on Food and
Cookery 2013 HERE
Demos in museums on working repro stew stoves HERE
©2018 Patricia Bixler Reber
Researching Food History HOME
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