Hand-forged cooking pot: Tripod pan

The main difference lies in the design: A Grapen stands on three fixed legs directly in the embers, while a Dutch oven usually has a flat bottom or shorter legs and is often heated with embers on the lid. This particular replica is hand-forged from iron.

After cleaning, the hand-forged tripod pan should be thoroughly dried and then lightly rubbed with a nourishing oil, such as linseed oil, sunflower oil, or a special seasoning oil. This oil film protects the steel from moisture and thus prevents rust from forming.

This replica is particularly well suited for the authentic representation of the High and Late Middle Ages as well as the Early Modern period, since the Grapen was a widely used cooking vessel from the 12th to the 18th century.

The bulbous shape of a traditional Dutch oven ensures optimal heat circulation and more even heat distribution when cooking over an open fire compared to modern, often cylindrical Dutch ovens. The rounded shape allows the heat from the flames to more efficiently surround the food from all sides, which is particularly advantageous when cooking in embers or directly over the fire. Furthermore, the shape promotes the rising and condensing of steam, keeping food moist.