Dear Cooks,

Being a Peace Corps volunteer changed my understanding of what it means to be an architect, and though I didn't know it at the time, would play an important part in the formation of the new cookware company, Cook’s Kettle. As a volunteer in rural Ghana, with no electricity or running water, I was responsible for developing organic farm and reforestation activities to protect biodiversity, soil fertility, and the health of free-range livestock. To cook, we used a traditional West African cast-metal cooking vessel over a hearth-fire. Cooking was central to morning, afternoon, and evening gatherings with neighboring farmers, teachers, and their families. Food was our common language.

Shortly after returning to the US, I unpacked the well-worn Ghanaian pot. It was a balancing act getting the rounded bottom stabilized on the flat electric coil of the stove, yet that very same rounded bottom was ideal for making popcorn. The curved cooking surface cupped the oil and kernels over the center of the heat, and as the kernels popped, the popcorn stacked up and away from the bottom, preventing burning. Although it popped popcorn very well, there were a couple of problem areas such as the wobbly base and a pinch-point at the top where the popcorn would get stuck, limiting the quantity that could be made.

Fast-forward several years, married and expecting a child, I was making popcorn in the Ghanaian pot and suddenly realized there was no way of knowing about the purity of the metal. Concerned about possible toxins, I went to the drawing board and started making a new design in cast iron. I added a stabilized bottom for modern stovetops, a wide opening at the top, and domed lid. Several refinements ultimately led to the now patented cast-iron Signature Kettle, the first product for sale by Cook’s Kettle. The Signature Kettle performs multiple functions beyond making popcorn, including roasting, steaming, baking, making soups and stews, and as a mold for cakes and breads. And we are pleased to report that the Kettle has received strong interest from leading members of the culinary community such as Melissa Clark, columnist for the New York Times Cooking.

Taking a step back to view the larger picture, a holistic ethos drives two main objectives: 1) to provide chemical-free performance-driven cookware and 2) to foster development of globally inspired recipes. As we grow, we are planning for our web-based recipe portal to be a go-to for original creations from the global food community of chefs, food writers, historians, and everyday cooks. Building upon this global view with respect to our formative beginnings, Cook’s Kettle will donate one percent of its profits to the global nonprofit, Pure Earth, supporting its mission to eliminate contaminants from metallic cookware in the most vulnerable communities in order to protect the developmental health and well-being of children in Africa and beyond. Pure Earth's Africa desk is located in Ghana, not far from where I was stationed in Peace Corps. In an effort to grow the capacity for contribution, I have founded the nonprofit Cook x Cook for engaging with the larger forum of industrialized companies who may wish to contribute to the global clean cookware effort.

At the core of Cook's Kettle is belief in a shared humanity, synonymous with the South African term ubuntu, meaning “I am as we are.” Food is an essential part of that shared humanity and I believe that in founding Cook x Cook we have identified an important link in the chain of healthy meal preparation, providing a sustainable path for the farm to table ethos by building a vision for making clean cookware accessible to all. (Photo: Peace Corps, Community Tree Harvest, Ghana, 2003.)

With gratitude,

Jennifer
Founder
Philadelphia 2026