Thanks to excavations, it was revealed that pottery art in ancient times had wide development and distribution. Clay vessels were often used for cooking, as they were the most durable and durable dishes.
In addition, dried fruits were stored in utensils made of fired clay, they carried water for both drinking and washing. Depending on the shape of the product, each vessel had its purpose. In jars, dough was kneaded, drinks were served to the table in kriks, cabbage soup was cooked, and kvass, honey and mash were stored in valuable (glazed) vessels.
Creating vessels
The more ancient production of containers by hand molding later grew into molding products using a potter’s wheel and kilns.
The bottom of the vessel was made of a long crude clay strip wound onto a tabletop of a foot device in the form of a spiral. Then, the body and the neck of the product were formed from the same tape. After creating the initial shape of the vessel, its walls were smoothed, fastening the tape coils and making the surface smooth.
In another method, the vessel was formed from one piece of clay by pulling the raw material up on a rotating circle, while the master gave the product the right shape.
There was also a third method in which molds were used. The raw and not quite ready vessel was taken out and dried.
Clay vessel shapes
The first clay pots had an uneven, rough surface with a cone-shaped bottom and a wide neck. Later, the bottom of the products became flatter and more stable.
The most common clay vessel was a low, rounded, pot without handles. It was stable, had a wide neck and was used in the kitchen for various purposes.
The pot with handles was called a brother and was used to serve food to the table.
The vessel for the liquid was smaller, had a handle and a drain spout. Such dishware was called endova. The jug belongs to the variety of this capacity.
In the 19th century, clay vessels were replaced with metal cast-iron, pots, ladles and various modern utensils.