The manufacture of ceramic vessels in the circum-Alpine region began around 6000 BC. The clay was extracted from the surrounding area and then mixed with grus (crushed stone), grog (ground fireclay), straw, dung, seashells or ground bone. These tempering agents reduced shrinking of the clay during drying and increased its resistance to cracking.

Small vessels were made by flattening lumps of clay to shape the vessel walls. More elaborate and larger containers were created using coils of clay. Vessel surfaces could be compacted and polished to a shine using a smooth stone. Patterns were impressed or incised, using either one's fingers or a tool made of wood or bone. Different vessel shapes, types of decoration and styles are often characteristic of a particular period or region.

The vessels were fired either in an open fire or in a pit. The latter method allowed a potter to better control the oxygen supply and temperature during the firing process.

Besides the conventional use of cooking, storing cereal or serving food and drink, some were later used as grave goods and possibly had religious intent. Many pieces show traces of a white paste, known as encrustation, which created an artistic contrast to the dark fired clay.

Many smaller and simpler pieces have been preserved, probably the works of beginners or children, which could perhaps also be used as oil lamps. Many vessels carry geometric patterns.

Sources: docs.google.com/document/d/1mnK9tpEvz9UgeVWuUh8fPF…

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