Medieval cauldrons, pots and pans
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Whether it’s a bubbling stew over a campfire, a steaming cauldron in a Viking camp, or a heavy frying pan at a re-enactment market – medieval cookware is more than just decoration: it’s at the heart of an authentic camp kitchen. Here you’ll find hand-forged cauldrons, camp pots and frying pans made from wrought iron, steel and stainless steel – from compact folding pans to riveted plate cauldrons with a 20-litre capacity.
Cookware in the Middle Ages: What really hung over the fire
Metal cooking vessels can be traced archaeologically back to the early Middle Ages. Iron and bronze cauldrons were used in castle kitchens, field camps and on merchant ships alike – finds from Scandinavia, Anglo-Saxon England and the Frankish Empire provide impressive evidence of this. Whilst ordinary households generally made do with ceramic pots in everyday life, the metal cauldron was the preferred tool of the mobile kitchen: robust, stackable, fire-resistant and far more practical in camp than fragile earthenware.
A key design feature is the so-called plate cauldron: riveted together from individual iron plates, these created large vessels that could not have been formed from a single sheet of metal alone. This technique is typical of the High and Late Middle Ages and explains the characteristic rows of rivets still visible today on historically inspired replicas. The cauldrons were supplemented by hanging devices – fire chains, cauldron hooks and pot brackets – which held the cauldron over an open flame or allowed its height to be adjusted continuously. The tripod cauldron was another common solution: three legs support the cauldron directly over the fire, without the need for a fixed suspension.
Tripod cauldrons and suspension: the right setup for the fire pit
Anyone wishing to use a hanging pan or hanging cauldron needs the right accessories. A sturdy tripod supports the weight of the filled cauldron – the rule here is: the greater the volume, the greater the load. A 10-litre flat-bottomed kettle can easily weigh over 12 kg when full; the tripod should be appropriately sized and made of sturdy wrought iron or steel.
As an alternative to the tripod solution, a kettle can be suspended from a crossbar or A-frame using a fire chain or kettle hook. This method allows for continuous height adjustment and is well documented historically. You’ll find the right accessories – fire chains, pot brackets and hooks – in our sister category, forged accessories for cooking stations. Handy: The hanging pan for tripods in our range comes complete with screws and nuts and can be fitted straight away without the need for any additional parts.
Kettles, pots and pans: An overview of the main product types
Flat-bottomed kettles (riveted)
Assembled from individual iron plates and riveted – the most elaborate item in the range. Volume 9 to 20 litres, ideal for large military camps and communal catering. The rows of rivets are historically authentic and a real eye-catcher at the market stall.
Camp pots & cauldrons
Versatile hand-forged pots for individual or small-group catering. Capacity from 2.5 to 7.5 litres, with twisted loop handles or riveted handle mounts. Suitable for stews, soups and historical dyeing techniques.
Frying Pans & Folding Pans
Frying pans with long hook handles (up to 76 cm) for use over an open fire, hanging pans for tripods or chains, and space-saving folding pans (19–23 cm) for market trips and camping. Ladles and other accessories complete the set.
For re-enactment, camps or real-life cooking: which piece is best suited to what?
- Polished steel cauldrons with rows of decorative rivets
- Riveted plate kettles as eye-catchers at market stalls
- Ideal for stage, film and decorative camp set-ups
- Perfect for Viking camps, High Medieval re-enactments and LARP events
- Stainless steel cauldrons: easier to clean, hygienically safe
- Seasoned iron pans: authentic and functional
- Carbon steel camp pots for authentic campfire cooking
- Also suitable for regular use at multi-day events
Materials compared: wrought iron, steel or stainless steel?
| Material | Suitability | Care instructions |
|---|---|---|
| Wrought iron | Historical | Season before first use; dry and oil after use – do not use washing-up liquid |
| Carbon steel | Historical | Develops a patina, requires regular care; very robust and suitable for use over a fire |
| Steel (blackened) | LARP & Market | Prone to rust, but can be maintained; moderate maintenance, good value for money |
| Stainless steel | Cooking insert | Stainless, dishwasher-safe; less historically accurate in appearance |
Weight and wall thickness are reliable indicators of quality in hand-forged items: thin-walled industrial products feel immediately different in comparison. Most items in our range come from Battle Merchant and Lord of Battles – two manufacturers specialising in historically inspired cookware. We also stock items under our own brand, Vehi Mercatus. Those wishing to fully equip their camp will find the right medieval cutlery, wooden spoons, ladles and cooking spoons, as well as cutlery sets, in the relevant categories.
Price ranges and quality levels: From entry-level to hand-forged cauldrons
Hand-forged iron folding pans in various sizes (19–23 cm) and small iron pans with twisted handles. Ideal for occasional use, as starter camp equipment, or as a compact travel pan for medieval market weekends.
Camping pots from 2.5 to 7.5 litres, hand-forged 26 cm pans, 3–5 litre cauldrons made from blackened steel. The all-rounders in the range – equally suitable for regular events and practical cooking.
Riveted plate cauldrons (9–20 litres), polished steel cauldrons 7–8 litres, stainless steel cauldrons 4–5 litres and the solid hanging pan for a tripod. For regular use in the army camp or as the centrepiece of a lavishly equipped camp kitchen.
Care and seasoning of iron cookware
Before you place a new iron pan or a new forged cauldron over the fire for the first time, it must be seasoned. To do this, heat the vessel while empty, rub in a thin layer of high-heat-resistant oil (e.g. linseed oil or coconut oil) and heat it again until the oil burns in and forms a dark protective layer. Repeat this process two or three times. This creates a natural non-stick layer and prevents rust.
After cooking, never leave cast iron cookware in the sink and do not use washing-up liquid – this dissolves the seasoned protective layer. Instead: rinse whilst hot or wipe with a cloth, dry thoroughly (if necessary, place briefly on the hob) and then rub with a lightly oiled cloth. Store it this way and you’ll enjoy the piece for years to come.
Stainless steel kettles do not require seasoning and are significantly easier to care for. They are easy to clean after use, rust-free and hygienically safe – ideal for markets with food regulations. Their appearance is more modern and less ‘weathered’ than that of wrought iron, which is no disadvantage for cooking alone.
For stubborn residues, a stainless steel chain ring scrubber (diameter approx. 17.5 cm) is recommended. It reliably scrapes off burnt-on residues without destroying the protective layer – provided it is used with care. Not a substitute for steel wool, but a gentler alternative for regular cleaning.
From the compact folding pan for your next medieval market to the riveted plate cauldron for the large army camp – choose the piece that suits your camp and bring your fire pit to life. Take a look at our range of medieval camp supplies or get advice over the phone.
Frequently asked questions
A plate cauldron is assembled from several individual iron plates and riveted together – hence the characteristic rows of rivets. This technique allows for larger volumes (9–20 litres), which could not be formed from a single piece of sheet metal. Historically, this construction method was widespread in the High and Late Middle Ages and is found in archaeological finds from across Europe. Modern replicas are based on these originals.
In everyday medieval life, clay pots dominated, whilst metal cookware was mainly found in castle kitchens, military camps and wealthier households. Iron and bronze cauldrons hung from fire chains above the hearth, supplemented by frying pans with long hooked handles, ladles and wooden spoons. Tripods held the cauldron directly over the flame. Knives and simple cutlery made of iron or bone completed the kitchen equipment.
Yes, seasoning is recommended for new iron pans and forged kettles. To do this, heat the pan whilst empty, rub it with a thin layer of heat-resistant oil (e.g. linseed oil) and heat it again. This process is repeated two or three times and forms a natural protective and non-stick coating. Without seasoning, cast iron rusts quickly, especially if the item is stored in damp conditions.
For a single person or a small camp, camp pots with a capacity of 2.5 to 5 litres are sufficient. For groups of 5–10 people, pots with a capacity of 7–10 litres are suitable; for larger army camps and communal catering, riveted sheet metal pots with a capacity of 9–20 litres are recommended. Always bear the weight in mind: a 10-litre pot with contents can weigh over 12 kg – the tripod and suspension must be able to bear this load.
Most of the wrought iron and steel cauldrons in our range are functional and suitable for cooking – provided they are seasoned before first use and maintained afterwards. For regular use at markets with food safety regulations, stainless steel versions are recommended, as they are more hygienic and easier to clean. Polished decorative cauldrons are primarily intended for visual effect at market stalls.