Many people who get to my web site from search engines are searching on the world “crane.” On this page I describe what a fireplace crane is, and how to use one. I would like to emphasize, however, that a crane is not essential for fireplace cooking. In fact, except for the specific purpose of quickly boiling large volumes of liquid it is generally not the best tool to use for baking or cooking on the hearth. In my book, The Magic of Fire, the crane is not a required piece of equipment.

A crane is an iron bracket on a pivot attached to one side of the fireplace, the crane was common in England, which meant it was common in colonial America. A fireplace with a crane to one side is the iconic American image of the open hearth. The height of the cooking pot from the fire is determined by using the crane in conjunction with pot hooks or adjustable trammels. Cooking temperature is then regulated by swinging the crane so the cooking vessel is closer to, directly over, or farther away from the fire. Temperature is also regulated by controlling the heat of the fire itself. Many European fireplaces were equipped with a pot chain, a stationary chain that hung within the chimney over the fire, rather than with a crane.

If your fireplace is equipped with a crane, this is how to use it. Swing the crane out from the fireplace so that it is pointing into the room. Bring your pot or griddle to the hearth. Decide how low you want the bottom of the pot or griddle to hang inside the firebox, and either hang the utensil directly from the crane or adjust the height by hanging it from a hook or adjustable trammel. Now, swing the crane toward the fire. Whether you swing the pot or griddle over the flames, or keep it to the side, depends on the amount of heat required.

When using a crane, you can cook directly over flame, but you don’t have to. You can also cook to the side of the flames in the fire’s radiant heat. If your fireplace is large enough, it is possible to have two fires, one managed for the pot that hangs from the crane, and the other managed for other cooking purposes. If your hearth is small, then the single fire will be the fire over which the pot is swung. A log fire can produce a huge amount of heat. For most uses of the crane to produce food for a modern family and a few guests swing the crane so the pot simmers or lightly boils on the side nearest the flames, but unless a rolling boil is required, don’t cook the pot over the center of the flames — you are liable to burn the food