Another type of traditional stove that is also often used by the Javanese people until now is Keren. The shape of this type of furnace is similar to a brazier at first glance, but if you look closely, it turns out that there are differences. The material is the same made of clay. The shape and size are almost the same. The difference is that there is no nest in this cool type of furnace.
Maybe, this cool combination of dhingkel and brazier. The cool type of stove uses fuel in the form of wood, coconut fiber, “blarak” (dried coconut leaves), bamboo slats, and the like. This kind of fuel is also used in dhingkel type furnaces. The difference is, if the dhingkel is made of red bricks in the shape of a U, it’s cool that it is made of clay. Cool is more practical to move compared to dhingkel.
Same with the brazier, there are also small and large cool ones. Small cools are often used for everyday cooking, big cools are usually only for cooking in large quantities, for example when there are celebrations, weddings, and others.
Although the existence of the cool type of stove is starting to be pushed by the gas stove, some Javanese people, especially those living in villages, still use cool as an alternative for cooking. One of the reasons they use cool is because they (the middle-aged women in the village) when using a gas stove are afraid of exploding. In addition, the equipment is expensive and the components are difficult to assemble.
Apart from the various reasons above, this cool stove is one of the creations of the Javanese people in the past that still survives, even though the cloth is dim.
Cooking with cool equipment is a simple choice for Javanese people, both those who live in the mountains and lowlands, such as beaches and valleys. For the lower class, cooking utensils like this are easy to obtain because they are often found in traditional markets and stalls near their homes. The price is also cheap, only IDR 5,000 (for small sizes) to IDR 10,000 (for large sizes).
For fuel needs, there is no need to bother thinking about it, because many are found around the house without having to buy. Many fuels can be used ranging from “blarak” (dried coconut leaves), coconut fiber, bamboo branches, bamboo splits, tree branches, dry leaves, sawdust, “kawul” (pasahan wood), coconut shells , bamboo stump, and so on.
The main characteristic of the cool shape is like a brazier without a nest. The top has a large hole for the fire to come out, the side mouth is also large where the fuel is inserted. On the right and left side of the cool mouth there are small holes, each of which has three functions for air circulation. On the top lip of the cool there are three small bumps that serve to put cooking utensils that are placed in the cool, such as pots, pans, kwali, and others. Thus, in addition to air passing through the small holes, it can also pass between the lumps.
How to light a fire is also quite simple. Some of the dry fuel is fed into the coolant through the coolant mouth on the side. Then the fire is ignited on a piece of paper or dry leaf, then inserted between the fuel that is already in the cool. A moment later the fire will ignite and burn other fuel that is in the cool.
The fuel should be alternated with fuel that does not burn out quickly, for example, hump, bamboo “dhongklak” or wood/bamboo slats. Its function is not to repeatedly put fuel into the cool. If the fire is stable, then the cooking utensils can be placed on the cool, for example, you want to cook rice, then the kwali is immediately placed on the cool. It can also be used to provoke a flame using a little kerosene.
If the flame is too large, then the fuel in the coolant can be reduced, and vice versa if it is not enough, the fuel can be added. Cool fire settings serve to maintain the stability of the fire as desired. Because if it is not stable, meaning that it is too big or too small, the food can be “scorched” or not cooked right away.
If the fire goes out, it can be blown with the mouth or with the help of a fan or a “spray” (bamboo with holes). This can be done if there is already “mawa” or embers in the cool. If it is not there, then the ignition or “cethik geni” can be re-done. If there is a lot of ash in the cool, then it is better to remove the ashes first. This ash can be used to fertilize plants or be used to “sharpen” (wash) dirty cooking utensils. Usually now it has been replaced with other dishwashing detergents.
That’s a bit of understanding about traditional cooking tools called cool. Of course, this tool will eventually be abandoned and will only add to the museum’s collection, because it is no longer considered practical. Moreover, the supporters of the wearer, namely the cool maker, are no longer there, whether it may be a decade or a century to come.