Kiss Kitti: Kovácsolt és öntöttvas edények a magyar szabadtéri múzeumokban (A Szabadtéri Néprajzi Múzeum tárgykatalógusai, Skanzen könyvek. Szentendre, Szabadtéri Néprajzi Múzeum, 2012)

Melléklet

LOCAL NAMES In the material in the Hungarian Open Air Museum Szentendre 18 in the catalogue presented vessels have local name, several of them are names of vessel types expressed with local words, others refer to the way of producing or usage. In the Southern Transdanubia region 6 objects have a local word name too. As, for example number 86.68.26. a flat-bottomed pan (kaszró), or the number 83.58.66. object (nagykotla). A short-legged pan's - number 79.18.132. - name was expressed with the local word: iron vessel. Number 86.3.169. iron spider's other name was small frying-pan. The object 79.18.169. is an iron spider which was called thickening pan some places. From the Kisalföld region 82.16.30. is a low-side, round cast-iron saucepan what used to be called Strudel frying pan. A flat-bottomed, glazed pan (No. 2000.68.1 1.) from Great Plains region was named kasztron, and 2005.93.1. also flat-bottomed pan was called iron pan. Number 75.39.56. is a spider lid registered as fish pan. Western Transdanubia region's No. 93.38.1. is an iron pan named pan, 80.29.185. cast-iron pot's name (which looks like an earthenware pot) was expressed with the word fazik. The number 93.116.3. duck roasting pan was called roast pan. 77.10.216. was known as cast-iron saucepan, 93.37.3. is actually a wrought iron spider but was named spider. The local name of number 93.38.2. cast-iron spider from the North-Hungarian Village region was pan. 73.67.60. from Upper-Tisza Region is a pancake fryingpan named frying pan iron and 73.21.58. flat-bottomed pot's local name was vasfazok. Object 99.108.1. from the repository is a flat-bottomed pot what was called pot. VESSEL SHAPES There are two basic type of vessels presented in the catalogue: legged and flat-bottomed. Agricultural workers (peasants) used to cook in legged vessels on open fire, at the chimney-corner seat or at the top of the oven generally in the meadow or in the farmyards. People were using the flat-bottomed cast-iron vessels putting them on three iron legs, on open fire, or they were cooking on cooking-stoves. FLAT BOTTOMED POTS AND PANS The greatest number of vessels in the collection are flat-bottomed iron pans (92 pieces). They are usually middle-sized but we can also find some larger: 60-50 cm in diameter. There are less flat-bottomed iron pots in the collection (50 pieces). The most important vessel type in the popular pottery was always the pot. Flat-bottomed earthen pans were not produced in large number although they were countrywide current. 500 earthen pots altogether and 100 pans can be found in the museum collection. In the households earthen pots were available in larger quantities because cabbage, bean, meat-soup or mush meals required slow and constant cooking. On the other hand by cooking methods that needed stronger heat (sautéing, frying, thickening, in fat fried then poured over meals) they were using cast and wrought iron spiders as well as flat-bottomed cast iron saucepans on three iron legs. Number 236 paper entitled Cooking places in the houses of last decades of the 19th century created by Jenő Barabás was published in Atlas of Hungarian Ethnography. It demonstrated open fire cooking possibilities and found merely two points in the research where were only recalled iron plate stoves. When people stopped cooking on open fire and in oven towards the ending of the 19th century potters started making broad bottomed pots which were right for soups with high fluid content. Having more castiron saucepans in the collection can be in connection with the structure of nutrition or with the changes of nutrition because cast-iron saucepans were appropriate for one-course meals, vegetables, sauces, mushy vessels, noodles as well as for frying meat or making meat fried in breadcrumbs. According to the data flat-bottomed pans were used on laden-stoves (masonry oven), on table stoves many times also during the time of the collection. (For instance 86.68.26. on laden-stoves (masonry oven), then also on table stoves until the 1960s, number 81.16.2. until the 1980s, 2003.56.9. on cooking-stove, 88.2.10. on hotplate). Less data refers to use flat-bottomed pans on open fire or on cooking-stove. [For example number 73.80.1. in oven, in 3-legged vessel, or on hotplate.) Picture A. Museum of Ethnography 68983. Cooking in bigger cast iron and in smaller sheet iron pan. Segesd. Somogy County. Sándor Ebner. 1933. Large-sized pans (79.18.202., 83.58.66.) were in use very likely for wedding, pigsticking and gathering to fry meat or cook Hungarian stew, stuffed cabbage as well as jam. Number 2005.93.1. large-sized vessel, 39 cm in diameter, containing 13 litres comes from the collection of Ibolya Bereczki (discovered in Karcag). According to data of use they were cooking in this vessel at the chimney-corner or on a structure built of 2-3 bricks and the plate of a cast-iron stove. For cooking lamb-stew of Karcag people use the same largesized cast iron vessels nowadays too, and the firing method is also similar to the old way. In Göcsej Village Museum collection we can find 3 cast-iron saucepans, in Sóstó Museum Village 22, in Szenna Open Air Museum collection 1, in Vas County Museum Village 1, in Opsztaszer National Historical Memorial Park collection 12 pieces (39 in all). In occasions when a communal event made it necessary for instance at pigsticking to make stuffed cabbage (83.58.66.) in a largesized cast-iron pot was being cooked. In middle-sized vessels ..everything" was cooked (83.58.67.), they were in use until the 1980s (81.16.2.). Small-sized pot was used to store cooking fat (81.16.2.) or to draw water (83.65.12.). Middle and small-sized vessel was also applied for boiling water (77.20.25.). In Göcsej Village Museum collection we can find 2 flat-bottomed cast-iron pots, in Sóstó Museum Village 22, in Vas County Museum Village 2, in Opsztaszer National Historical Memorial Park collection 7 pieces (33 in all). Map 2. Place of collection of the flat bottomed pans. Map 3. Place of collection of flat bottomed pots. 39