Cooking pot

The pot, which is cast in its entirety, has a casting seam in the middle between the handles. The body is round, but somewhat flat on the bottom. The transition from body to neck is smooth. The rim has a relatively sharp edge at the top and is vertical and somewhat bulging outwards. The pot stands on three legs, which are triangular in cross-section, and which end in feet. The two sharp-cornered handles, not lying in line with each other, are cast onto the body and rim.