DUTCH OVEN. This utensil was in general use in American colonial days for baking before the open fire, which was the only means of cooking except the brick oven (q.v.). It was round, square or oblong, with the front open. The round variety was often fitted with a spit, turned by a handle on the outside, for roasting meat. Otherwise, the oven was used for baking only. The open side was set close to the fire, to receive the full heat of flames or coals. Usually of tin, it was often called "tin kitchen" or "Dutch kitchen." The bake kettle—a covered receptacle on high legs to set over the fire—was sometimes called a Dutch oven.