Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.

Sounds great keeping thisone..STacy

Sounds good. I makes me think I can do my pot-loaf in the slo-cooker. I usually do it in the oven, but got lazy one day and mixed up a meat loaf, put it in a roaster, put potatoes, carrots and onions around it. Poured cr of mush soup over all, covered with foil and baked a little over an hour. I think I'll try it in my slo-cooker.Dottie

This is easy and yummy. Leftovers freeze well. * Exported from MasterCook * Crockpot Italian Beef Recipe By :Linda in MO, RecipeCircus Serving Size : 0 Preparation Time :0:00 Categories : Beef Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb. chuck or rump roast -- trimmed of fat (3 to 4) 1 package dry Good Seasons Italian salad dressing -- zesty or the regular 2 teaspoons Italian seasoning 1/2 a 16 oz. jar pepperoncini peppers -- including juice (or more to taste) 1 can beef broth fresh ground pepper, garlic powder, etc. -- optional favorite cheese (cheddar, colby/jack,mozzarella, provolone, etc.) kaiser rolls Mix all ingredients together in a slow cooker or crockpot. Cook all day on low (or #3 in a slow cooker). When meat is done, shred it and put back in its juices. Serve on warm kaiser buns (toast if desired). Top with favorite cheese--cheddar, colby/jack, mozzarella/cheddar, etc. Warm in the microwave if cheese needs to be melted. Can also top with sauteed onions, green peppers, and mushrooms if desired. NOTES : This is a very forgiving recipe. If roast is large add another pkg. of Italian salad dressing mix and more beef broth. I usually use about a 3 lb. roast. Using more broth will leave you with more juices to dip your sandwich in. You can use less peppers, too. - - - - - - - - - - - - - - - - - - -