Details Due to their functional nature these wheel thrown cooking pots were produced in large numbers and distributed throughout Roman Britain. They are sometimes termed BB2 wares to differentiate them from similar pots known as BB1, which were hand formed rather than wheel thrown.
The term Black Burnished Ware comes from their distinctive polished and blackened surface often decorated with an incised lattice pattern. The black colouration is caused by the firing technique, which involves starving the kiln of oxygen during the final stages of firing.
Archaeologically these vessels have great significance as they have provided us with valuable information about the foods eaten during the Roman era. Residue of burnt food has been discovered on the inside of Black burnish ware from Dorset and Silchester, allowing chemical analysis to identify what the Romans had been cooking. Balanced on a metal trivet over a charcoal fire they would have been used to cook foods such as stewed meats, fruits and porridge.
Approx. 210 mm tall, 150 mm diameter
This replica Roman pot has been hand made in Northumberland by Potted History, inspired by original artefacts. It has been wood fired in an authentic replica of a Roman Pottery Kiln at Vindolanda Museum, to a temperature of between 800°C & 1000°C, using the same techniques that the original potters would have employed nearly two thousand years ago. This process often results in variations of the surface colour and texture, emulating original Roman Pottery and giving each pot it's unique character.
Health and Safety
This is a Museum Quality Replica made using the tools and techniques that would have been used during the Roman era. As this is an unglazed pot with a porous surface it will absorb some of the flavours during the cooking process, which does add to the flavour of future dishes. However, it does also mean that this pot does not meet modern Health and Safety standards and therefore we do not advise that it is used for cooking with. When the Romans cooked in these pots they would rely on applying sufficient heat to the pot and contents to ensure that all bacteria was killed. Heating to over 70°C for at least 10 minutes would have killed most disease causing bacteria and temperatures of 100°C would do even more.
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