Sieve

The tinplate sieve comes from the early 20th century, from the Potocki collection. It is a small conical sieve with a handle. The cone is perforated, with a rounded top, and a sheet metal joint visible from the side. The base of cone is made of smooth sheet metal with the bottom edge rolled up on the outside. The handle is not very long, flat, with rounded edges, attached to the sieve with two rivets and widening at the end, with a round hole for hanging. Traces of tinplating are visible on both sides of the strainer. The kitchen is not just a place where food is prepared, but the “heart of the home” where everyone meets, exchanges comments, and ideas. In rich houses, manors and palaces kitchens were comprehensively equipped not only with various kinds of hearths, ovens (oven for bread, cakes, meat, spit) but also accessories such as pots, pans, and saucepans. In wealthy homes, there were several kitchens with specialised functions and often a separate room for making coffee. Kitchen equipment included various (often richly decorated) vessels for preparing various dishes such as fish tubs, saucepans, cauldrons, kettles, and richly decorated moulds for puddings, cakes (cake moulds) and jellies, as well as cleavers for separating meat, e.g. decorated with silhouettes of animals or their heads. The kitchen also needed a variety of smaller utensils such as strainers, colanders, and skimmers, which are still used today and have lost none of their popularity. The sieve in question is exhibited in the East Corridor on the second floor, among other vessels – remnants of the castle kitchens, which have not been preserved.