Blurb:

Red, often ribbed “Brittle Ware” was mass-produced in Roman and Byzantine-era workshops and factories in Lebanon, Cyprus, and the southern Levant. During Byzantine times, Italian influence introduced flat and shallow cookware, such as casseroles and frying pans. Thin-walled, hard, brownish-red or gray, and smooth coarse cookware was made in multiple production locations in the Galilee or the Golan. One-handled cooking jugs with various rims were made of cookware fabrics that varied regionally. Open, shallow baking and frying pans (with handles) never out-numbered deep cookware. An accidental glaze on cookware south of the Dead Sea was a fleeting occurrence.