{"id":893,"date":"2017-04-04T17:43:00","date_gmt":"2017-04-04T21:43:00","guid":{"rendered":"http:\/\/www.theadkx.org\/?p=893"},"modified":"2021-04-08T15:37:50","modified_gmt":"2021-04-08T19:37:50","slug":"an-adirondack-cast-feron-cookstove","status":"publish","type":"post","link":"https:\/\/www.theadkx.org\/fr\/an-adirondack-cast-iron-cookstove\/","title":{"rendered":"Un fourneau en fonte des Adirondacks"},"content":{"rendered":"
\"\"<\/figure><\/div>\n\n\n\n

A ma vieille cuisini\u00e8re<\/strong><\/em><\/p>\n\n\n\n

Oh ! Mon vieux fourneau de cuisine, au temps maintenant abandonn\u00e9,<\/em>
Comme je me souviens bien du jour o\u00f9 tu \u00e9tais nouveau.<\/em>
Comme si fi\u00e8re dans ta nouveaut\u00e9, tu te tenais dans ma cuisine<\/em>
Si noire et si brillante, et juste \u00e0 ma vue.<\/em>
Combien de fois, \u00e0 tes c\u00f4t\u00e9s, au cours des ann\u00e9es qui ont pass\u00e9<\/em>
J'ai tenu mon premier-n\u00e9 \u00e0 ta chaleur g\u00e9niale.<\/em>
Et les ann\u00e9es qui passent en ont ajout\u00e9 d'autres encore.<\/em>
Jusqu'\u00e0 ce que votre foyer soit entour\u00e9 de chers petits pieds...<\/em><\/p>\n\n\n\n

Lucelia Mills Clark, une fermi\u00e8re de Cranberry Lake, a \u00e9crit cette ode \u00e0 sa cuisini\u00e8re en fonte en 1899. Ses vers refl\u00e8tent le statut embl\u00e9matique de la cuisini\u00e8re du 19e si\u00e8cle dans l'imaginaire am\u00e9ricain, comme \u00e9tant le c\u0153ur de la maison, un endroit o\u00f9 les familles se r\u00e9unissaient et o\u00f9 les g\u00e9n\u00e9rations passaient du temps ensemble lorsque la vie \u00e9tait plus simple.<\/p>\n\n\n\n

Bien que nous (et Lucelia) fassions l'\u00e9loge des cuisini\u00e8res en fer en tant que point de mire des r\u00e9unions de famille, tout le monde n'\u00e9tait pas aussi enthousiaste lorsqu'elles ont \u00e9t\u00e9 introduites. \u00c0 partir des ann\u00e9es 1840, les critiques les qualifient de mauvais substituts du foyer familial. La beaut\u00e9 d'une b\u00fbche sur le feu \u00e9tait perdue, cach\u00e9e dans une bo\u00eete \u00e0 feu en fer, et le plaisir de se rassembler pour passer du temps en famille \u00e9tait diminu\u00e9. On pensait \u00e9galement que les po\u00eales en fer d\u00e9gageaient des gaz dangereux dans l'air et dans les aliments. La chaleur qu'ils g\u00e9n\u00e9raient pouvait \u00eatre \u00e9crasante, source de maux de t\u00eate et de stupeur. Grands et lourds, ils pouvaient aussi \u00eatre instables, s'effondrer sur le sol pendant leur utilisation et projeter des cendres chaudes, du feu et des liquides bouillants sur les sols, les murs et les passants malchanceux.<\/p>\n\n\n\n

Malgr\u00e9 ces r\u00e9serves et ces limites, les premiers fourneaux en fer sont devenus d'usage courant aux \u00c9tats-Unis au d\u00e9but du XIXe si\u00e8cle. Ils utilisaient moins de combustible et g\u00e9n\u00e9raient moins de fum\u00e9e que la cuisson sur le feu. Cependant, pour attirer les acheteurs potentiels, beaucoup des premiers mod\u00e8les imitaient la cuisson sur le feu. Ils \u00e9taient bas par rapport au sol et con\u00e7us de mani\u00e8re \u00e0 ce que le feu \u00e0 l'int\u00e9rieur soit visible, imitant ainsi un foyer traditionnel.<\/p>\n\n\n\n

Au fur et \u00e0 mesure que les po\u00eales gagnaient en popularit\u00e9, les fabricants ont d\u00e9velopp\u00e9 de nouveaux mod\u00e8les pour r\u00e9pondre aux besoins des consommateurs. La faible hauteur \u00e9vite de s'\u00e9puiser \u00e0 soulever de lourdes casseroles en fer. Les cuisini\u00e8res \u00e0 deux niveaux permettent aux cuisiniers de faire bouillir les aliments \u00e0 un niveau inf\u00e9rieur et d'utiliser le four \u00e0 hauteur des yeux pour \u00e9viter de se baisser inutilement. Les compartiments de cuisson sont devenus plus grands et de nombreux mod\u00e8les comprenaient un r\u00e9servoir d'eau, qui permettait de garder de l'eau chaude \u00e0 port\u00e9e de main pour le nettoyage et le bain. Les po\u00eales permettent \u00e9galement aux cuisiniers de pr\u00e9parer plusieurs types d'aliments \u00e0 la fois, ce qui \u00e9tait presque impossible sur un feu ouvert.<\/p>\n\n\n\n

\u00c0 la fin du XIXe si\u00e8cle, les cuisini\u00e8res commencent \u00e0 se ressembler de plus en plus du point de vue de leurs caract\u00e9ristiques utilitaires. Bien que la facilit\u00e9 d'utilisation et l'\u00e9conomie de combustible soient toujours des consid\u00e9rations majeures pour les consommateurs, la valeur d\u00e9corative du fourneau devient un argument de vente important.<\/p>\n\n\n\n

Le mod\u00e8le \"Grand Gold Coin\" du Mus\u00e9e des Adirondacks, fabriqu\u00e9 par Bussey and McLeod \u00e0 Troy, New York, apr\u00e8s le d\u00e9but du 20e si\u00e8cle, pr\u00e9sente un d\u00e9cor de volutes \u00e9labor\u00e9 avec des feuilles et des motifs en vannerie accentu\u00e9s par des plaques de nickel. Outre l'ornementation, ses six br\u00fbleurs, son four chauffant sur\u00e9lev\u00e9 et ses grilles chauffantes rotatives sont typiques de la plupart des mod\u00e8les de l'\u00e9poque.<\/p>\n\n\n\n

Cuisiner avec un tel po\u00eale demandait de la pratique. La temp\u00e9rature \u00e9tait r\u00e9gul\u00e9e en partie en fonction de la quantit\u00e9 et du type de bois br\u00fbl\u00e9. Les diff\u00e9rents types de bois br\u00fblent \u00e0 des temp\u00e9ratures diff\u00e9rentes, et certains br\u00fblent plus longtemps que d'autres. Le bouleau donnait un feu rapide et chaud, l'\u00e9rable et le h\u00eatre donnaient un feu plus durable, et le ch\u00eane \u00e9tait utilis\u00e9 pour un feu lent et chaud. La nuit, le feu \u00e9tait empil\u00e9 avec les cendres et les charbons \u00e9taient utilis\u00e9s pour allumer une flamme le matin.<\/p>\n\n\n\n

Trois ou quatre registres et grilles sur les c\u00f4t\u00e9s et \u00e0 l'arri\u00e8re du po\u00eale permettaient \u00e9galement aux cuisiniers de contr\u00f4ler le flux d'air dans la chambre de combustion pour ajuster la temp\u00e9rature. Le br\u00fbleur le plus chaud se trouvait g\u00e9n\u00e9ralement au centre arri\u00e8re. On d\u00e9pla\u00e7ait les casseroles sur la surface du fourneau pour les faire bouillir ou frire \u00e0 la bonne temp\u00e9rature. Bien que les cuisini\u00e8res aient \u00e9t\u00e9 con\u00e7ues pour une production de masse, il n'y en a pas deux qui fonctionnent exactement de la m\u00eame fa\u00e7on. Les fourneaux idiosyncrasiques signifiaient que chaque cuisini\u00e8re devait apprendre \u00e0 utiliser son four particulier.<\/p>\n\n\n\n

Garder le po\u00eale propre et sans rouille prenait beaucoup de temps et \u00e9tait d\u00e9sagr\u00e9able. Les cuisiniers grattaient r\u00e9guli\u00e8rement les d\u00e9bris dans la chambre de combustion et appliquaient chaque jour de l'encaustique, une substance noire et cireuse, une t\u00e2che particuli\u00e8rement p\u00e9nible.<\/p>\n\n\n\n

En hiver, le fourneau servait \u00e9galement \u00e0 chauffer la maison, et la cuisine \u00e9tait souvent le lieu o\u00f9 la famille se r\u00e9unissait pendant les froides journ\u00e9es d'hiver. Les grands po\u00eales en fer pouvaient \u00eatre beaucoup moins agr\u00e9ables en \u00e9t\u00e9, lorsque la chaleur rayonnant de la fonte pouvait \u00eatre \u00e9crasante. De nombreuses familles d\u00e9pla\u00e7aient leurs po\u00eales au printemps pour les sortir de la maison, ce qui repr\u00e9sentait un travail consid\u00e9rable car les po\u00eales en fer \u00e9taient assez lourds.<\/p>\n\n\n\n

Dans les ann\u00e9es 1930 et 1940, de nombreuses familles des Adirondacks ont remplac\u00e9 le vieux fourneau \u00e0 bois ou \u00e0 charbon par un mod\u00e8le \u00e0 gaz ou \u00e9lectrique. Plus facile \u00e0 nettoyer et \u00e0 utiliser, et n'\u00e9tant plus n\u00e9cessaire pour chauffer la maison, la cuisini\u00e8re en fer est devenue une chose du pass\u00e9.<\/p>","protected":false},"excerpt":{"rendered":"

To My Old Cookstove Oh! My old kitchen cookstove, to time now surrendered,How well I remember the day you were new.As so proud in your newness, you stood in my […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-893","post","type-post","status-publish","format-standard","hentry","category-adirondack-journal"],"acf":[],"yoast_head":"\nAn Adirondack Cast Iron Cookstove | Adirondack Experience<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.theadkx.org\/fr\/an-adirondack-cast-feron-cookstove\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"An Adirondack Cast Iron Cookstove\" \/>\n<meta property=\"og:description\" content=\"To My Old Cookstove Oh! 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