In the late 1800s, salt and pepper shakers evolved from their predecessors; salt pots, salt cellars, and pepper casters. Each of these had a specific form. Salt pots (were short wide bowls with open tops) Salt cellars (were wide bowls with open tops and small spoons – some had lids) Pepper Casters (were upright cylinders with closed pieced tops) Before the shaker’s development, salt was placed on a table in front of each dinner guest. Diners would grab a pinch of the salt to add to their food according to their taste. Salt pots were very basic, but cellars came in a variety of styles, ranging from simple, footless, flat-bottomed bowls to footed cellars with carvings, glass inserts, and small handles. Casters, on the other hand, did not remain stationary on a table like a pot or cellar; instead, they allowed diners to season their food by casting various spices, especially pepper. Casters contained pierced, domed tops which permitted a diner to lift and shake them, achieving an evener distribution of the seasoning than sprinkling a pinch of seasoning could provide. Over time, casters edged out the use of cellars for both salt and pepper, resulting in the style of shakers that are commonly found today.
