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 are a treasure trove of information as they have provided us with valuable information about the foods eaten during the Roman era. The 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. 180 mm (Sizes do vary slightly)
This replica Roman pot has been wood-fired to authentically replica the original Roman firing to a temperature of between 800°C & 1000°C, using similar 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. When ordering, you may not get the exact pot photographed, and the shape and colouring may vary slightly.
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, adding to the flavour of future dishes. However, it also means that this pot does not meet modern Health and Safety standards, and therefore we do not advise that it is used for cooking. When the Romans cooked in these pots, they relied on applying sufficient heat to the pot and contents to ensure that all bacteria were 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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