Tinned Reflector Oven

Here’s an exact reproduction of an 18th century reflector oven or “tin kitchen,” which is ideal for roasting meat or fowl. The curved design and brightly tinned surface reflect the fire’s heat around the food. Entrees prepared with this oven will give you the true flavor of authentic roasting!

Comes complete with a hand-forged spit and 3 skewers which allow for timely rotation of the roast for even cooking. The oven’s rounded bottom acts as a drip pan and the door on the back provides for basting and testing as cooking progresses.
20” H x 20” W x 12” D.

Gridiron

Using a peel or shovel, create a bed of hot coals on your hearth. Place the gridiron over the coals and you can broil meat, chicken, fish or vegetables, much as you would on an outdoor barbecue.
13” W x 10 1/2” L x 3 1/2” H
with 7 1/2“ L. handle.

Spider

A “spider” is a long handled frying pan with 3 legs. It was used extensively around the fire to catch drippings from roasting meats and to sauté vegetables. The long handle provided some space between the fire and cook.
7” H x 9” Dia x 15” L. handle.