These early 20th-century French confit pots, sourced from farmhouses in Provence, were once used to store and preserve foods before refrigeration. Made of sandstone ceramic with a creamy glaze, they often held duck, goose, or even vinegar, sealed with a layer of fat or wax to keep contents fresh through the season. Their sturdy forms and twin handles were designed for daily use, which makes finding them intact today a small victory. Sylvie likes to give them a new life in the kitchen - stuffed with wooden spoons, brimming with herbs, or filled with foraged flowers on the table.
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