Fireplace cooking is cumbersome. And heats the kitchen (sometimes the whole house) as much in summer as in winter. What felt good in January can drive a person from the room in July.
The cast iron cook stove solved some of these problems. And the companion piece — the parlor or heating stove — solved others. A stove uses less fuel. The flat cooking service accommodated any cast iron or metal pan with a flat bottom. Gone was the hook to hang the kettle. Thanks to a small, but well placed, oven, baking became easier. And what farmer or worker doesn’t appreciate some fresh bread after a day’s labor?
A great step forward for 1850’s cooks.
The kitchen is the farm house I lived in until I was 8 was big enough to have five doors, a large window, vast cupboards and room for a huge wood cooking stove and an electric store. Grandma mostly cooked with the wood stove, using to surface for pancakes, lefse and other foods. Cooking on the surface added to the flavor, I am convinced.