On Oct 19, 6:05*am, "Dimitri" > wrote:
> "john royce" > wrote in message
>
> ...
>
> > Years ago I went to a students flat and there was a chap there who had a
> > large crock pot that he kept permently in the oven.
>
> > His evening meal was to heat the whole thing up; *adding meat and
> > vegetables to the top. Then to eat from the existing meat and vegetables
> > already in the bottom of the pot which had been cooked for the previous
> > meal.
>
> > Apparently he kept the pot going in this fashion for months on end. He
> > never suffered from food poisoning.
>
> > But was there any chance of food poisoning happening seeing as he was
> > regularly rotating the food in the pot at oven temperatures (more or less
> > rotating I guess that is)?
>
> Ever hear of a stock pot?

Ever hear of a wood stove? There was usually a fire in the firebox
throughout the waking hours, with the fire carefully banked at night.
Combined with the huge thermal mass of the old cast-iron stoves, the
chance of the stockpot's temp dropping into the danger zone sounds
much less than a pot heated only a few hours a day.