Creme Confit Pot

Long before refrigeration, a Provençal farmhouse got through the winter on what it had sealed away in pots like this one. Made in France in the early 20th century and found in the farmhouses of Provence, this confit pot is glazed stoneware in a soft cream, round in the belly with a rolled rim and a small handle on each side. Its name comes from the French confire, to preserve, and it held meat cooked slowly and sealed under its own fat, kept cool in the cellar and dipped into all winter long. Sylvie stands it beside the stove with wooden spoons and a whisk. Available in five sizes.

 

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