To successfully make a stew, a simmered broth, or any other slow cooking in a cauldron, it is not enough to make flames: you must know how to control your fire.
Here is the method I recommend for achieving gentle cooking without burning your food.
1. Start the fire properly
A good fire starts with a good ignition.
- Use a ferrocerium for the spark: reliable, durable, it works everywhere, even wet
- Start with tow and small dry wood, such as twigs, bark or wood chips.
- Gradually increase the size: small branches → thin branches → kindling
The goal is not to make a huge fire, but to build a structure that can fire.
2. Create a safe and efficient home
Two simple options depending on your environment:
- Surround the fire with a large circle of stones.
- Clear the surrounding area carefully: no dry vegetation, no low-hanging branches. Safety first!
A well-installed fireplace means a better-controlled fire.
3. Build a bed of embers, then move the fire
The heart of this method: the bed of embers.
1. Let your fire grow until you get a good pile of red and lasting embers.
2. Next, push the active fire towards the periphery of the hearth.
3. In the center, leave only the embers.
This is where you will place your cauldron, either suspended or placed on a surface.
Thus, the fire burning on the periphery serves to supply the center with embers as needed.
4. Gentle heat, no flames
❌ Absolutely do not do this:
Never put your cauldron directly into the flames.
→ The temperature there is far too high for slow cooking.
→ You risk burning the food at the bottom, causing it to stick, and ruining the flavor of the dish.
( Note : for bread it's different, you need to reach a high temperature, like in an oven.)
✅ What you need:
A bed of embers evenly distributed under the cauldron
An active fire on the periphery to provide new embers
Constant control: add or remove embers as needed
The result : a slow cooking process that develops all the flavors.
All the necessary equipment is available on the website to get you started now!
