Most of these have two small ears; this one has a handle and a spout, made for pouring. Found in Avignon and dating to the 19th century, this stoneware pot is glazed a soft, speckled cream with a tan rim, round-bodied and heavy, its single handle and lip made to lift and pour. The confit pot was the French larder’s workhorse, glazed stoneware that kept food cool down in a cellar, most often meat sealed under its own fat, and this spouted, one-handled version was made instead for cream, to keep it cold and pour it out by the ladleful. Sylvie fills it with a loose bunch of flowers, or stands it on the counter with wooden spoons and whisks close to hand.
