Roman Samian Ware Hip Flask

Details 

This replica hip flask has been made using the same hand and wheel forming techniques that would have been employed by the original Roman potter, nearly one thousand nine hundred years ago. 

As with all such decorated Samian Ware pieces, the process of recreating them began with the making of a set of punches carved from fine terracotta clay.  Once fired these were used to create the design within a two-part flask mould. This mould was in turn fired to a temperature of 1000°C, and the final flask was formed within it.

After drying for some hours the flask, having now shrunk by a few millimetres could be removed from the mould and the handles and spout were added. After a further period of drying the pot was dipped into the colloidal terra sigillata slip (liquid clay), which when fired, gives the pot its characteristic colour and shine.

Finally, after drying for another week the bowl was fired to nearly 1100°C.  All of these processes are based on those used by Samian Ware workshops in Gaul during the first, second and third centuries.

Materials

Terracotta, red slip finish

Dimensions

Approx 195 mm diameter 160 mm tall

As with all my Museum Quality Replicas, we have made this pot, as the original would have been, entirely by hand from natural clay and using replicas of the types of tool that the ancient makers would have used. As each pot varies, you may not receive the same cup in the image, but you can be sure that your pot will be one of a kind due to the variations caused by the firing process. 

Health & Safety

This pot is a Museum Quality Replica made using the tools and techniques that ancient potters would have used during this era. As this is an unglazed pot with a porous surface, it will absorb some of the flavours during the cooking process or when used as food storage, which does add to the taste 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 you use it for cooking or storing foodstuffs. When ancient cooks used these pots, they relied on applying sufficient heat to the pot and contents to ensure that the heat killed all bacteria. 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.  

Postage

All items are sent using a second class postal service; if you wish to have an item sent first class, please contact me for a quote. Many Thanks