View Exhibit

Steam Cooker

Display: Hearth to Cookstove
Culinary Technique: fuel conservation

Date: c. 1900

Dimensions: 10" h x 8" w x 8" d

Steaming vegetables preserved food value and flavor. This dual chamber, copper-bottomed steel cooker was common stovetop equipment for wood-fueled cookstoves or gas ranges. The lower vessel has a steam vent hole near the bottom to release steam from the square spout. Inside, water vapor rose into the upper chamber by way of a chimney tube.