Blurb:

Low-fired clay cooking pots have porous walls that absorb minute food particles. To minimize food residue, ethnoarchaeological studies provide details of temporary and more permanent methods to season, pre-treat, or line pots to reduce porosity. The reapplication of organic linings was necessary each time cooking pots were used. Jars with solid linings, such as resin, bitumen or tannin were retreated annually, due to the acids that caused deterioration of seemingly solid surface treatments. Traditional cookware and water containers were well-suited to meet the needs of villagers and townspeople. Other pots, especially water containers, were valued for their ability to sweat. Medieval-era recipes acknowledge the usefulness of old pots with walls saturated with oil proved useful for storing cheese and other foodstuffs.