Romano-Egyptian strainer
And Jona missed one; the reason for my translation of the tiny gridiron article in Daremberg was that it was cited in a journal article I put up, Roman Cooking Utensils in the Royal Ontario Museum of Archaeology. Why one should care about pots and pans in Toronto in 1921 is — well, the editors of the American Journal of Archaeology felt as I do: the paper’s descriptions and good drawings of them are worth having to put up with the rather obtrusive shill for the young Museum. Among the items salvaged from these Roman cooks in Egypt, a ladle with an extension handle; I’m a fair cook myself and have never seen one, ancient or modern.
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Ah, but you know there is nothing new under the sun. Thanks to a devoted English caterer friend, I found this Casting Ladle with ‘sliding sleeve handles’. So that the handles remain cool: Rowell #7.
Whatever the boiling liquid was, it must have been in a tall container with a narrow opening.
Warm (or hot) regards,
Judith
And now, to paraphrase Gelett Burgess, I’ve seen one. At least by proxy — although this is intended for smelting or some such metallurgical use: I hope soup at your house isn’t quite that hot. Do you actually have and use one of these in the kitchen? What for?
Dear Judith: “Whatever the boiling liquid was, it must have been in a tall container with a narrow opening.” Not necessarily boiling, and I think they call those “amphorae.” :>) Seriously, though—I think this may well have been the intended use; amphorae seem to have been used for storage or any number of things in domestic kitchens. For context, it’s worth noting that a number of the “frying pans” have collapsible handles as well; these utensils been found in military contexts across the empire. Our collapsible dipper may have been designed for ease of packing as well. Or so it seems to me. VALE