Detachable Cauldron Tripod, 12 mm Steel Rod

This detachable tripod is for suspending a cauldron or camp pot over an open fire. Three supports leave access to the fire area, while a central chain and hook hold the vessel above the heat. The suspension position is selected by choosing a chain link, changing the distance between the cauldron and the fire. The legs separate for transport and reassemble at the cooking site.

Construction

The supports are made from 12 mm steel rod. The legs consist of detachable sections: they are joined before use and separated after cooling and cleaning for compact packing with other equipment. At the top, the supports meet at a shared metal plate, with the suspension attached underneath.

The chain allows the cauldron to be raised or lowered by selecting a different link at the attachment point. Cookware closer to the coals and flame receives stronger heat; increasing the distance produces gentler heating. A hot chain or hook must not be repositioned with bare hands. For a stable setup, use cookware with a strong bail and moderate filled weight, positioned centrally between the supports.

Cookware selection and checks before lighting

• The cauldron or camp pot needs a strong bail handle that enters the hook and cannot readily slip off.
• Suspended cookware should hang centrally, without touching a leg or pulling the structure to one side.
• Every detachable leg joint should be fully seated, and the chain, hook and upper connection inspected before lighting.
• Set the tripod on a cleared, firm area and spread the supports evenly, leaving open access around them.

Assembly, use and care

Join the sections of each leg first, then spread the three supports and check stability without cookware. Hang the cauldron by its bail and select the chain link in advance. Set the initial distance from the fuel before lighting because the metal structure heats up. If the ground settles, the vessel hangs at an angle, or a leg joint is not fully engaged, do not use the tripod until the cause has been corrected.

After cooking, allow the structure to cool naturally. Remove soot, ash and other residue from the metal, then wipe every part dry. Before storage, check the hook shape, the condition of the links and the points where the leg sections join. Keep the detached parts in a dry place, positioned so that heavier equipment does not press on the chain, hook or connecting areas.