David Woof woofpots at hotmail.com
Sun Aug 1 18:44:39 UTC 2021

I think Vince mentioned this; but it bears repeating, that in the initial forming without aid of the potter's wheel the hand formed vessel's round bottom was hand turned in a corresponding depression in the dirt, or as in Native American Southwest pottery the beginning hand-built form nested its round bottom in a "puki" fabricated of grasses, reeds. or hides.
This is not a theory, as in because "we weren't there" but because many modern folks are still following the ancient ways of the ancestors.

Mel did make a "we weren't there" observation that has far back in time implications regarding Theories that many now attempt to present as scientific fact.                                                                                                                                                                                                  Folks what's wrong with a bit of Mystery to add value to our Mastery.
Must we "know" everything ancient as a certainty to revel in our existence in this time and place.!!!

As usual Snail gives concise information and reasoning on the merits of round bottoms in the presence of uneven heating....see below.

My Muse wants me to fabricate a "puki" for her delightfully small but round Bottom........Oh My!!!!!!...what will she think of next????? This could take a while!!!!

David Woof.........Knowledge of lasting value must be preceded by Awe...............................
From: Clayart <clayart-bounces at lists.clayartworld.com> on behalf of Snail Scott <claywork at flying-snail.com>
Sent: Sunday, August 1, 2021 7:32 AM
To: Clayart international pottery discussion forum <clayart at lists.clayartworld.com>
Subject: Re: [Clayart] CLAY LINED BASKETS

> On Jul 31, 2021, at 2:39 PM, paul gerhold <gerholdclay at gmail.com> wrote:
> The question that arises in my mind is if the earliest clay vessels were not made in baskets why are the bottoms so often round?  Round bottoms make very little practical sense for cooking vessels. See any in your collection of pots and pans?

Actually, round bottoms were ubiquitous for historical clay cooking vessels in all pot-making cultures, because the stresses of unequal heating are better accommodated by a curved form. Flat-bottomed pots are subject to greater stresses, as there is no inbuilt curve. Some cultures add three legs to that round-bottomed form to permit standing even when not nestled in coals or dirt, but round is a more resilient and stress-distributing shape. (Flat-bottomed clay cooking pots are usually ovenware, heated evenly from all sides.)

Metal cooking vessels have higher tensile strength, so flat bottoms are no issue, and modern cooktops - gas or electric - are flat to match. A flat-bottomed metal pot is easier to stamp or form than a round one with attached feet, and can sit on a flat trivet.

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