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The History Of The Cooker

Early designs of the stove have thought to be in existence in countries such as China, Korea and Japan in pre Christian times...

As far back as BC-206 in China, clay stoves which enclosed a fire were used to cook meals and a similar stove was used in the 3rd century in Japan that was called a Kamado. The fuel used in these cookers was typically charcoal or wood, which was placed into an entrance on the front of the stove. On the top of the cooker were holes were pots and pans were either hung or placed. Later, the Japanese Kamado cookers were raised off the ground. Until the 18th century, Europeans used open wood fueled fires situated on the floor to cook their meals.

In the middle ages, the fires were lifted to enable easier access with the introduction of the high brick-and-mortar hearths and chimneys. Trivets and cauldrons were placed on or over the open fire to cook food. The cooks regulated the heat by placing the cauldrons higher or lower over the flames.

The disadvantages with open fire cooking, such as too much smoke, bad heat efficiency and danger of fire, led to the use of enclose fires. The first attempt of an enclosed fire was the fire chamber. The fire chamber covered an iron plate on three sides by brick-and-mortar walls... this cooker needed flat bottom pots instead of cauldrons!

The completely enclosed fire came into existence in Europe in 1735 with the Castrol stove or stew stove... this was designed by the French architect François de Cuvilliés!

It was a masonry construction with a couple of fire holes that were covered by perforated iron plates. Later, the heat efficiency of this stove was refined by hanging the pots in holes through the top iron plate.