Dear Hist Arch,
I am researching Native cooking practices in colonial New England and have
had trouble finding any references relating to the use of iron kettles on
both Native and non-Native sites and the types of meals they may have been
used to prepare.

My interest is specifically in examining if the use of iron kettles in the
preparation of slow-cooked dishes (such as stews made with tough cuts of
meat, etc) leaves behind certain indicators such as burned residues on the
insides of kettles and/or a characteristic splitting of the kettles due to
prolonged exposure to heat as a result of such cooking practices.

Any help on this (or any related info on Native colonial cooking practices
in the NE) is much appreciated.

Thanks in advance and please feel free to contact me offlist at:
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-guido

-- 
Guido Pezzarossi
PhD Student
Stanford University Archaeology Center &  Department of Anthropology,
Stanford Archaeology Center
P.O. Box 20446
Stanford, CA 94309
USA

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