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Boiling Pot

Large iron stewpans in which hams, joints of meat, and soups can be cooked are generally called boiling pots. They are made of wrought-iron or cast-iron. The former are the more expensive of the two, but are at the same time more durable, as they are better able to withstand the heat of the fire. These vessels should be washed out and dried as soon as they are done with, and when not in use should be kept without cover in a dry place. Probable cost of a pot to hold five and a half gallons, wrought-iron, pound 1; cast-iron, 7s.