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A cast-iron pot like this was designed for use in a fireplace. The cook could hang it over the fire from a lug-pole or a crane, or could set it over coals raked forward onto the hearth that acted as a burner. The three feet raised the pot from the hearth and preventd the coals from being snuffed out while cooking was taking place. The lid prevented ash from getting into the food and kept the heat in so the food would cook more quickly. Its ability to maintain an even heat offset the inconvenience of cooking in heavy cast iron. Fireplace cookware like this pot became obsolete as cook-stoves began to replace fireplaces in the mid-19th century.