We need two 30 litre cauldrons for our late 15th century group. now i already did some research and want to ask if a) this is correct and b) where to get them.

a) I read that cast iron cauldrons are a renaissance thing and very rare in the middleages. cast bronze would be correct, but is dangerous because you have to keep is very clean. nothing within our group stays clean. clinker built cauldrons would be authentic back to the dark ages, but arent tight. is this correct?

b) where to get them? historic provisions of GB have told me that they have none in stock. i think its best to use clinker built, because cast iron would also be heavy and more expensive.

what do you think? what do your groups use? and where to buy good authentic cauldrons in europe?

Historic Castings was the only place to get a Mary Rose reproduction. And, as you have discovered, they have not been in business for a few years now after the Rayne Foundary closed.

Probably the next best alternative for cauldrons without markings (so I'm told) is from Mel at:
http://ourworld.compuserve.com/homepages/LCVInternational/periodpr.htm

Many professional chefs use copper pots these days, which would theoretically be hazerdous, exceptoing they have the interiors tinned. Copper allows for a more even, controlled heating which professional chefs prefer.

I am exploring an option of having them produced for us here in the US, in which case they will likely be internally tinned , as Craig and I have discovered several places locally that tin and re-tin pots, that are willing to undertake the task for a price.

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if i discover a new source of authentic cauldrons, i will let you know

Another thought is to try the ethnic (Afghan, African) markets. We bought an -enormous- footed cauldron (10+gallon) there for something like $200US. Shape is OK enough to be used in camp if it's not going to be a center/display piece.

It's been some time since I looked at it, I'll see if I can drag it out and get a picture, since I really need to reevaluate it for future use anyway.

Gwen

Edited to add- We have also found several Afghan-made tinned copper pots that have a proper shape and are entirely hand made.

The cauldron I mentioned above has no foundry marks on it at all, just raised medial ridge lines going around it. It has nice tall legs, so we can get a heck of a fire going under it. I've cooked up to 10 hunks of beef in it at a time, which is pretty cool to see. You'll want a flesh hook if you do that though, trust me.

Regardless, cooking with ceramics is tricksey. I've done it & cracked one, even when I thought I was being careful. They do not react well to hot-spots or mishandling, and in the volume you're talking here, you're better off with a metal.

Regarding "clinker" pots - No personal experience, but... I've heard tell that a well-made and well seasoned one is quiet tight. Seasoning'd be important, there, as the oil could be make to build up in the crevasses and seal her up nicely. Or, perhaps a bit of tinning would solder up the joints. Using a reasonably light guage, A big one would be much lighter than a cast one, but with the thin material, she'd be more prone to hot spots, so I'd restrict such to use for boiling water unless I were skilled cook.

You're right, they do need to be cooked in "properly" or they'll crack but learning *how* to do it was one of the things I enjoyed about the process. Like the difference between driving a Toyota and a Triumph- one is foolproof and one needs just a bit of the right touch to be happy.

Oh well.

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what do you think about these?

quote:

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Originally posted by kanzlr:
www.medievaldesign.com offers copper pots.

what do you think about these?

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These seem to be the workaday copper kettles made and used in Turkiye. I'm not sure that the shape is correct for your time/plac.

is this a correct shape for such a cauldron?

does any of you have authentic pictures of such a cauldron? most stuff i have found looks cast.

[ 06-20-2005: Message edited by: Woodcrafter ]

[ 06-20-2005: Message edited by: Woodcrafter ]

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