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Description
This could be pushed into the embers so as to keep pots simmering. Three legs allowed for more even balance on an uneven floor. The baking pots, with straight sides, was used as an oven. Bread, pies etc were placed on a bake stone or griddle (a large flat iron disc) and the pot placed upside-down over them. Burning peat was placed over the pot to provide all round heat.
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