The use of the stew-pot is originated in the nomad civilization.

 

We can take two different gastronoimc parts Eurasia of the middle ages. From the Far-East to the Black Sea the cooking, in the western part of the Black Sea the baking was typical, as they made their victim foods. The nations’ foods are influenced by these two cultures. The most typical methods are cooking, distilling and roasting.

 

By the outdoor cooking the most relevant device is the kettle hung above the fire. The ancestor of the kettle, the crock-kettle came in the Carpathian Basin with the conquering Hungarians, which was the most typical crockery of the Hungarian pottery between the 10^th -13^th century. The traditions of the preparing are originated to the saltovo- majakian Khazars. The archeological finds prove that the Hungarians developed into the direction of the permanent settlement in the Don area. These are supported by our Bulgarian and Turkish loan words, too. Our “kettle” word is Ottoman-Turk of origin, bakrac means copper-kettle. The truth is that this name appears first in the 17^th century. The metal-kettle appears first only in the late Middle-Ages, when the economy, the frame of the society and settlements were changed with the norms of the European feudalism. We have written proofs that the iron-kettle belongs to the serfs.

The cast-iron kettles started to come into use from the middle of the 18^th century, replacing the copper-kettles.