A great variety of cooking pots are found in the archaeological record across geographical areas and time periods. Significant distinctions exist in vessel morphologies, fabrics, sizes and manufacturing techniques. To offer one explanation as to why these design differences exist, I have utilized an experimental approach to building and testing pottery to illuminate the probable pathways ancient people took to prepare cooked food on the Aegean Island of Crete during the Bronze Age. As a case study, I have applied a specific approach to domestic cooking assemblages that have been unearthed at the East Cretan coastal sites of Mochlos and at Papadiokambos, where evidence for Late Minoan I (LM I) cooking technology is preserved. This presentation defines the LM I cooking wares from these sites and outlines the experimental exercises that helped provide a greater insight into the individual ways individuals might have used them to prepare food.