The handle, forged out of 3/4 inch round stock. The directions for this task were, quite simply: now go forge a handle. How, we have never done this before! Cut off a length of rod, and form the corners over the edge of the anvil; we have plenty of rod, should you mess up. This is the first and only attempt, so things went well. The ends are forged down to about half thickness, to increase stock breadth, and provide flats for mounting the handle to the lid. We do not have shots of this, but the rivet holes were hot-punched, not drilled.

Photo by Rick Brigger