Kitchen (detail)

Cookware in the colonial kitchen had to be sturdy enough to stand up to constant use. Hence, most vessels were made of iron. Cast-iron pots, which weighed between 20 and 40 pounds empty, held gallons of stews and soups for Washington's military family and guests. Washington's favorite dish, hoe cakes, were cooked on heavy wrought iron pans.

In the back of the fireplace, a small opening in the wall served as the bake oven. A fire burned inside the oven for hours, until the bricks became hot enough for cooking.

Photograph by Carol M. Highsmith
Valley Forge National Historical Park