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Made by a blacksmith and stamped with the name "GRAVES," this gridiron was used in hearth cooking in the 18th and early 19th centuries before the advent of the cookstove. Dragging hot coals from the firebed to a place on the brick hearth, and placing the gridiron directly over the coals, the cook then placed the food to be broiled or toasted on the rack. This implement is fitted with a drip pan to catch the grease, perhaps from meats like bacon.

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