cast iron "gypsy" or three legged pots, new and older ones
Feb 18, 2019 13:54:53 GMT -7
paranger, artificer, and 1 more like this
Post by straekat on Feb 18, 2019 13:54:53 GMT -7
Cast iron cooking ware is far too heavy for foot travel over any long distances for a trek or scout, but for any stay in one spot for several days, can be a nice item to have in camp. The terms "pot" and "cauldron" are often used interchangeably, however they are different. A pot has a bulbous profile, while a cauldron is straight sided and may be slightly wider at the top than towards the bottom.
Prior to the early 18th century, three legged pots were usually cast bronze (sometimes brass) and during the 18th century, were typically made of cast iron. They could be hung from a fireplace crane, or placed over hot coals or the edge of a fire. The three legs made it possible for the pot to be kept out of the actual fire. Three legged pots and similar items with legs were common until the later part of the 19th century.
I've attached photos of four cast iron three legged pots in my collection. I forget I had others until I took these photos. Determining the age of cast iron utensils can be roughly estimated based on how the item was cast, and some of the stylistic features that may be present. Where molten iron enters the mold (usually cast in sand forms), a scar is present on older pieces. This is called a "gate mark." The earliest cast iron cookware usually have the remains of a circular "sprue" similar to cast round lead bullets. Round sprues tend to indicate pieces made before circa 1775. After the later part of the 18th century, casting methods changed to using multipiece molds that left a casting line across the bottom of pots, cauldrons, skillets, etc. After circa 1875, casting methods changed again, and the presence of gate marks on the bottom were replaced over the next quarter century by the use of high quality iron being forced into the molds along the sides of the pieces, and often near the rims. After removal from the mold, the casting marks were ground or machined off leaving smooth metal surfaces.
The four in the attached photo are (1), upper left a 1860-1875 (or slightly later) pot. The ears or lugs where the bail is attached are round, and there is only one re-enforcement ring around the middle of the pot. The legs are closer to the center of the bottom, a later stylistic development of this general style. The quantity it holds is cast into the pot. (2) The pot to the upper right is larger and holds about 1.5 gallons. The shape of the ears resemble a figure "7", and the triangular shaped legs close to the outer edges suggest this pot was made around 1800, or earlier. There is no visible casting mark, however the pitted bottom shows no sign of a linear casting mark, although a circular sprue may have been present at some time. (3) The lower right hand pot has all of the early features and would have been made circa 1775 or earlier. The volume is roughly 1/2 gallon or two quarts. (4) The lower right hand pot looks early, however, there are grind marks on the bottom where the place of manufacture may have been ground off. The "V2" suggests a volume measurement, and the pot holds roughly 1.5 quarts depending if about 2/3rds full. The round ears suggest it was made after the mid 19th century, and it may be a cast iron pot made for trade to 3rd world countries. In South Africa, these are still used in rural villages, and are called "potjies."
The small one to the lower right is about 3 or 4 pounds and useful for extended camping. It has been cleaned to bare metal and is going to be cured using oil and heat before taking it out for camp use. I normally use a much smaller and lighter "tin soldiers' cup." These pots are great for making a wide variety of meals and with a metal lid, can also be used as Dutch ovens. They are definitely not something that fosters the light travel mode of thinking.
Prior to the early 18th century, three legged pots were usually cast bronze (sometimes brass) and during the 18th century, were typically made of cast iron. They could be hung from a fireplace crane, or placed over hot coals or the edge of a fire. The three legs made it possible for the pot to be kept out of the actual fire. Three legged pots and similar items with legs were common until the later part of the 19th century.
I've attached photos of four cast iron three legged pots in my collection. I forget I had others until I took these photos. Determining the age of cast iron utensils can be roughly estimated based on how the item was cast, and some of the stylistic features that may be present. Where molten iron enters the mold (usually cast in sand forms), a scar is present on older pieces. This is called a "gate mark." The earliest cast iron cookware usually have the remains of a circular "sprue" similar to cast round lead bullets. Round sprues tend to indicate pieces made before circa 1775. After the later part of the 18th century, casting methods changed to using multipiece molds that left a casting line across the bottom of pots, cauldrons, skillets, etc. After circa 1875, casting methods changed again, and the presence of gate marks on the bottom were replaced over the next quarter century by the use of high quality iron being forced into the molds along the sides of the pieces, and often near the rims. After removal from the mold, the casting marks were ground or machined off leaving smooth metal surfaces.
The four in the attached photo are (1), upper left a 1860-1875 (or slightly later) pot. The ears or lugs where the bail is attached are round, and there is only one re-enforcement ring around the middle of the pot. The legs are closer to the center of the bottom, a later stylistic development of this general style. The quantity it holds is cast into the pot. (2) The pot to the upper right is larger and holds about 1.5 gallons. The shape of the ears resemble a figure "7", and the triangular shaped legs close to the outer edges suggest this pot was made around 1800, or earlier. There is no visible casting mark, however the pitted bottom shows no sign of a linear casting mark, although a circular sprue may have been present at some time. (3) The lower right hand pot has all of the early features and would have been made circa 1775 or earlier. The volume is roughly 1/2 gallon or two quarts. (4) The lower right hand pot looks early, however, there are grind marks on the bottom where the place of manufacture may have been ground off. The "V2" suggests a volume measurement, and the pot holds roughly 1.5 quarts depending if about 2/3rds full. The round ears suggest it was made after the mid 19th century, and it may be a cast iron pot made for trade to 3rd world countries. In South Africa, these are still used in rural villages, and are called "potjies."
The small one to the lower right is about 3 or 4 pounds and useful for extended camping. It has been cleaned to bare metal and is going to be cured using oil and heat before taking it out for camp use. I normally use a much smaller and lighter "tin soldiers' cup." These pots are great for making a wide variety of meals and with a metal lid, can also be used as Dutch ovens. They are definitely not something that fosters the light travel mode of thinking.