Full image caption
Copper alloy cauldron with three feet. There are two pointed handles under the rim. Most domestic cooking was done over an open fire so cauldrons and skillets had tripod-feet to raise them above the hearth. Broken pots were occasionally used to form a lid. Purpose-built ovens and hearths were largely restricted to the houses of the wealthy, whereas the poor often had scanty cooking facilities or even none at all. Only wealthy households could afford purpose-built ovens and hearths. Cooking vessels were made of pottery and, increasingly during the medieval period, of metal. Copper-alloy vessels were made in England from around the 1200s.
© Museum of London