Boiling and Stewing Utensils

Descriptions and Uses

1. Chaffern or Chafing Dish: A vessel for heating water.
2. Flesh-fork: An iron prong to lift meat from the pot.
3. Pot: "A vessel in which meat is boiled on the fire; also, a vessel to hold liquid." (Johnson)
4. Sauce-pan: "A small skillet with a long handle in which sauce or small things are boiled." (Johnson)

Pictures

1. For Images of Footed Iron Kettles, Please See Colonial Kitchens, Their Furnishings, and Their Gardens p260

Source: Colonial Kitchens, Their Furnishings, and Their Gardens p249-282 (See Bibliography)