rockwood wrote: coal berner wrote:
Don't they get a nasty taste ?
Maybe put a lid on the pot.
Guess you never grew up in a house with a coal fired Kitchen stove No coal taste transfer to the food but then again a coal fired Kitchen stove has removable stove top heating plates where the pots & pans sat on and the oven is a separate box next to the firebox the warming box self is above the stove top attached to the back of stove some came with hot water tank on the back or side of stove
The food wasn't ever cooked directly over the open fire where combustion gases would come in direct contact with the food though
I guess if you had the right sized pot or pot big enough you could remove a lid and set a pot in it's place but I've never seen that....?
Yes I know the lids would stay in place when cooking I grew up with one I should of made it clearer but I figured people would understand what I was saying the reason why the lids could be moved or cracked to the side a little was to control the fire under it buy introducing over the top air it would damped the fire down or lower the heat so you could control the
heat output of the stove or that area where you were cooking on being it was a coal fired stove there where no control knobs to control the heat /flame like with gas or electric