Credit: Marco Giglio
Credit: Marco Giglio
Looks like a shiny red glaze on the pottery pieces. I can see it being smooth and non-porous but not non-stick — similar to modern enameled cookware, which is definitely not non-stick. The Romans did have cast iron cookware, though, which naturally and inevitably develops an excellent non-stick surface as it’s cooked with. So they would have had eggs that slid out of the pan but it was more likely to have been on cast iron than this red ceramic material. I would guess that the real virtue of the red pottery was a high degree of uniformity and non-porosity, which would have been ideal for long slow simmering since none of the liquid would have been wicked away through imperfections in the surface.
“Only 19 sesterces for the pair! Send a messenger now, and we’ll double your order! Just pay separate handling. But wait, there’s more!...”
But, but, but — Cumae was a Greek colony! You would have known that naturally, if you’d seen “My Big Fat Greek Wedding” 1 and 2! The Neapolitans destroyed the colony.
LOL!
Ping to Jamestown1630 of the cooking thread!
The research on it was performed at the New York State College of Ceramics at Alfred University back in the '70s, I think.
The history: http://www.tuftyceramics.com/history.html
Non stick pan.....
Would a Clinton joke be out of place ?..... :)
