Cauldron

cooking · history · medieval

Perfect for fires. Cauldrons were built to sit directly over open flames or hot coals, with thick metal bottoms and sides that could handle extreme heat without cracking or melting.

Hanging and handling. Most cauldrons had an arc-shaped handle across the top so people could hang them on chains or tripods over fires, and some had feet on the bottom so they could stand on their own.

Cook for crowds. Because cauldrons were huge, they could boil enough food to feed an entire village or army, making them perfect for feasts, stews, and communal cooking in medieval times.

Metal and sturdy. Cauldrons were usually made from iron or copper, metals that stay strong and don't break when heated up or bumped around in a busy kitchen.

Ancient invention. People have used cauldrons for thousands of years across Europe, Asia, and beyond, and they became so common that cooking in them is featured in stories, movies, and fairy tales today.