Viewing a single comment thread. View all comments

HettySwollocks t1_jbp0xbm wrote

Reply to comment by fatherofhenry in I got this pot from my ( now passed) aunt, she got it when she married in early 50's ! by duck-and-quack

I've never had much luck cooking on a fireplace, surprised OP was able to get the temperature high and sustained enough to cook that stew?

I find either the fire is too hot, or just goes through fuel far too quickly.

1

duck-and-quack OP t1_jbp7vbr wrote

for this kind of cooking you don't really need high temperatures, you just need a pot with a tick bottom for spreading the heat around and time.

​

the sauce need to stay very close to the boiling point but doesn't need to boil.

​

when i cook on the fireplace i just use ember from buring Olive three wood, it's very hot and last for hours .

2