During our recent excavation we uncovered large, curved pieces of cast iron.

They were likely fragments of a cooking pot or cauldron discarded from the kitchen’s dump site and once a fixture of 19th-century campus life. We found the cast-iron pieces in a deposit, intermixed with animal bone, ceramic fragments, glass, and other debris, typical of a 19th-century dump associated with institutional dining. Its placement outside the dining hall foundation fits the pattern seen across comparable sites, where refuse from kitchens was disposed of in designated midden areas.
By the 1800s, cast iron cookware had become a staple of both domestic and institutional kitchens. Following the innovations of Abraham Darby in the early 18th century, iron goods became increasingly affordable and widely available. Cauldrons and Dutch ovens were valued for their durability and versatility; they could be suspended above a hearth, set directly into coals, or later, placed atop the flat surfaces of cast-iron stoves that began appearing in American homes and institutions by the mid-19th century.
In settings like Kenyon, a cauldron such as this would have been indispensable. Large iron pots often served multiple functions in institutional contexts where labor, time, and equipment were shared among many.
As described in period accounts and preserved examples from museums like the Job Carr Cabin Museum, cast iron cookware of this era could easily last a lifetime, passed down or repurposed until the metal itself gave out. Its longevity, combined with its ability to withstand repeated heating and cooling, made it a cornerstone of 19th-century kitchens across North America. Though the 19th-century cauldron served a utilitarian role, its form echoes a lineage stretching back thousands of years.
Archaeologists studying Iron Age and Roman cauldrons in Britain and Ireland have noted their dual role as both functional cooking vessels and powerful social symbols. In those contexts, cauldrons were often associated with communal feasting and social hierarchy.
While our 19th-century example lacks the ritual associations of its ancient predecessors, it occupies a similar social space. In the dining hall of a college campus, the cauldron may have been the centerpiece of shared meals, its contents served to students and faculty alike.
The layer where the possible cauldron was found expands on what we can learn. Alongside the vessel were fragments of ceramic ware and glass bottles. Together, these materials paint a picture of a bustling kitchen and dining space. The decision to discard the cauldron may have been practical; it could have cracked, warped, or simply been replaced by newer, more efficient cooking equipment as technology advanced.
By the late 19th century, the rise of enclosed stoves and industrial kitchen ranges had largely displaced the old open-hearth cauldron. Yet the recovery of this one, buried just beyond the dining hall, allows us to glimpse that moment of transition. As we continue excavations at the former dining hall site, this discovery invites reflection on how shared spaces of eating and gathering shape the rhythms of community life.
Works Referenced
Liebeknecht, W., Burrow, I., Harshbarger, P., & Haley, A. (2014). Farmer’s Delight: An 18th-century plantation in southern Delaware. Phase III archaeological data recovery, the Cedar Creek Road Site (7S-C-100), Cedar Creek Hundred, Sussex County, Delaware. Hunter Research, Inc., prepared for the Delaware Department of Transportation.
Joy, J. (2014). “Fire burn and cauldron bubble”: Iron Age and early Roman cauldrons of Britain and Ireland. Proceedings of the Prehistoric Society, 80, 327–362. https://doi.org/10.1017/ppr.2014.7
Teddy, M. (with contributions by B. Beltran, & edited by H. Stewart). (n.d.). Log Cabin Living: Cast iron cookware. Job Carr Cabin Museum. Retrieved from https://www.jobcarrmuseum.org/blog/log-cabin-living-cast-iron-cookware






