Lammastekannerid

Lammastekannerid, often translated as "sheep boilers" or "sheep cookers," are a traditional type of cooking vessel historically used in rural areas, particularly in Estonia and other Baltic regions. These large, heavy pots were typically made of cast iron or thick clay and were designed for slow-cooking large quantities of food, most commonly mutton or lamb.

The primary function of a lammastekanner was to tenderize tougher cuts of meat through extended cooking times, often over an open fire or in a hearth. The heavy construction allowed for even heat distribution and retention, crucial for achieving the desired texture and flavor in dishes like stews and broths. These vessels were also used for preparing other foodstuffs, such as grains or root vegetables, in large batches for families or communal meals.

The use of lammastekannerid declined with the advent of modern kitchen appliances and more efficient cooking methods. However, they remain a symbol of traditional rural life and culinary heritage. Today, they are sometimes preserved as historical artifacts in museums or collected by enthusiasts interested in traditional crafts and cooking. Some contemporary chefs may also use similar heavy-bottomed pots for slow-cooking techniques, echoing the principles behind the lammastekanner.