All items are hand forged from modern mild steel sheet or bars, with close attention to traditional details like hot punched holes. The rune like maker's mark of the Wareham Forge is on all pieces - but is the smaller 1 cm version. No modern paint or coatings has been applied, in use soot and grease from use will offer some protection, but bear in mind that these items will rust. 'Dish' Cook Iron
This replica Dish Iron is the fry pan of the Viking Age. The dish is cut and hammered from 1.5 mm (18 ga.) sheet and is 20 cm (about 8") in diameter. The handle is forged with a simple hanging loop from 12 x 3 mm (1/8 x 1/2") flat stock. A single rivet joins the two pieces, with an overall length about 65 cm (26") These flat Dish Irons would have been used to cook more liquid foods like eggs or batter for flat breads. The size of period samples range from about 20 - 25 cm diameter, all have the edges slightly turned up. Most artifacts have a single rivet to join dish to handle. These pans are described in 'The Mastermyr Find' by Berg as "...rotates on end of handle.". I disagree with this interpretation, as some samples (see detail) are equipped with TWO mounting rivets making this impossible. The size and practical experience in gained cooking with these pans makes the idea of a 'rotating end' impractical.
The replica Spiral Iron is a cooking tool ideal for grilling meats. It is formed of a single long length of 19 x 4 mm (3/4 x 3/16") flat stock. The terminal spiral is about 12 cm (4 1/2') in diameter. The total length is about 55 cm (22") and ends in a simple hanging loom. This reconstruction is based on a very few artifact samples, all are fragmentary. Most of the actual spiral diameters are quite small, ranging from 6 to 17 cm. The conclusion that this object was originally used for cooking is based on the fact that one of the artifacts was found with other cooking tools.
This reproductionMeat Fork is used to roast a larger piece of meat, in place of a spit. The reconstruction is about 30 cm long (12") overall, with two prongs like the original each about 10 cm (4") long. It has a welded socket fitted for a tapered 2.5 cm (1 inch) wooden shaft (not included - about 80 cm / 36" recommended). In use, the fork would be elevated by using a forked stick planted next to the fire. The free end of the shaft would rest on the ground, anchored by a rock.
This reconstructed Hook Trammel's based on the artifact shown, with some details changed. The long rectangular links are formed of 6 mm round stock, each about 15 cm long ( 1/4 x 6") and butt joined. There are now three hooks, respectively 10 / 20 / 30 cm long. Used with a simple 'S' Hook (included) this mechanism provides for great versatility in height (thus cooking heats). The total length is This piece can be used directly over a metal tripod as is. In the Viking Age, a length of rope would be fixed to one end to tie the trammel to a house beam or wooden pole tripod when camping.
This reconstructed Chain Trammel is based on the artifact shown, but with some details changed. The terminal hook has one spiral hook for the pot and one pointed end to fit through the links of reforged chain. The two rings are made from 6 mm round stock bent to 8 cm diameter ( 1/4 x 3") and butt joined.The total length is about 70 cm (27"), This piece can be used directly over a metal tripod as is. In the Viking Age, a length of rope would be fixed to one end to tie the trammel to a house beam or wooden pole tripod when camping.
This medium sized reproduction 'Iron' Pot is made of a wide dished bowl topped with a slightly conical body made of two pieces, all of 1.5 mm (18 ga.) mild steel sheet. The pieces are joined with rivets. The body of the pot is about 25 cm wide and about 15 cm deep (10 x 6 inches) with a volume is about 4 litres (about one gallon). There are two suspension loops that attach the curved handle, itself made from 18 x 3 mm (1/8 x 3/4") flat stock. Note that this pot will require 'sealing' - either by cooking porridge or fruit and allowing this to ooze through any gaps and burn to the outer surface. At that point only the INSIDE of the pot needs to be cleaned. (This is how iron pots would be sealed in the Viking Age).
This smaller reconstructed Porridge Pot is formed of a single piece of of 1.5 mm (18 ga.) sheet. The bowl is dished and raised to about 20 cm wide and 10 cm (10 x 4 inches), with a volume of about 1 litre (1 quart). The resulting shape heats water quickly - or is ideal for cooking morning porridge. There are two suspension loops that attach the curved handle, itself made from 6 mm square stock (1/4").
This replica of the Mastermyr Pot is made of brass and somewhat simplified from the original artifact, having the body made of one piece (the original is five pieces). The cylindrical body is stitched and soldered using tin (lead free) to the shallow dished base. Like the original, the top edge is folded over for strength. The bail handle is forged from 12 x 3 mm (1/8 x 1/2") flat stock. This is attached with two 'key hole' punched mounts, in turn fixed with brass rivets. Overall the pot is about 25 cm diameter and 15 cm tall (10 x 6") and holds about 4 litres (one gallon). The original pot is made of 'copper alloy' - something between bronze and brass. There is some discussion about the use in the Viking Age. Some researchers consider these copper alloy pots to be 'status symbols' used for heating wine or mead. Berg states of this sample : "...one of them contained...traces of food....they definitely were used for cooking, at least at a late stage of their useful life..." * Arwidsson & Berg date the find to the Late Viking Age, but do state that the types continue into the Early Medieval period. Later experts have re-dated the find to circa 1150 - but concede that many of the objects are likely much older, or represent types in common use in the Viking Age. Cost for MASTERMYR POT - $300
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