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This ceramic brazier is based upon f. 98 r and f.101v of Sinai Greek manuscipt 1186 of the early C11th. It is closely related to almost identical examples surviving from third century China1 and medieval al-Andalus.2 A more squat type is still in use in Morocco.
The terracotta frying pan glazed on the inside is copied from that found in the eleventh century Serce Limani shipwreck (off site link) along with casseroles and jugs (Off site link). Other types of cooking pot were found in the seventh century Bozburun shipwreck (Off site link).
Over the gentler heat of charcoal, where open fire cookery is best done, ceramic pots may be used. Such were the basic equipment of any medieval kitchen east or west.
The dish being cooked is whole garfish stuffed with basil and sliced black olives, fried gently in olive oil and chopped garlic. Delicious!
A wealthy household might have a brazier made of bronze (left) as shown in an eleventh century manuscript, Vatican Urb. gr. 2, f. 167v (right).
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Wealthier households might also have metal cooking pots. The prevalent material was copper, with bronze and iron occurring less often. Perforated spoons like the one shown here are the single most common cooking utensil found in antique and medieval archaeological sites.3
