Fireplace and Wood Stove Cooking

Fireplace cooking was hard work.  Frequent bending and stooping were necessary, and cast iron cookware was heavy.  It was also dangerous work.  Most long skirts had a burned place at the bottom, and hot coals popped onto wooden floors daily.

Metal stoves were adopted quicker than any invention before radio and television.  A stove was also more efficient than a fireplace; it saved a lot of wood cutting. Throw a small pinch of flour into the oven of a wood stove.  If it is just starting to brown after 30 sec, the temperature is right for baking bread and cakes.