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I Forge Iron

How about forge cooking?


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The other day I got hungry while working in the smithy. And then it hit me - There is a lot of unused heat in the forge, for a long time. It can be used for cooking during the forging session. Like - with a duch oven. Or argentinian style slow roast ("Asado").

What do you say? Any good? Did I re-invent the wheel?

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Baked potato with butter, cheese and beans wrapped in h/d tinfoil works a treat. I have a dutch oven for larger meals but it would take up too much room and generally get in the way whereas a  small spud is easy to move about.  No doubt others will chip (scuse pun) in.

Tom.

 

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Some times when demonstrating I would make a big deal about making a skewer.  Taper the end, put in a twist, forge a handle and then get it all red hot, skewer a hot dog, stick it all back in the forge for 30 seconds.  "That my friends is a 30 second hot dog. Cooked all the way through."

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I keep a bag of charcoal sitting at the normally bituminous coal forge, so I can switch them out and use it to put a crusty searing on meats to be served super rare, since the forge generates a whole lot higher temp. Yes some members of my family order their steak as 10 seconds on either side...

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Coal smoke does not improve the flavour of food.  Propane works as long as the walls are totally sealed---fibrous refractories are NOT good ingested!!!!!!!!.  Charcoal forges work fine; I've cooked in a bloomery multiple times.  The intense heat and reducing atmosphere makes for an interesting cooking experience.

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