The biggest pots in a French kitchen were the ones that held the winter, packed with preserved meat and sealed under fat to last the household until spring. Found in Villeneuve-lès-Avignon, this monumental cream-glazed stoneware pot dates to the 19th century, thrown with two heavy handles, a banded shoulder, and its original domed lid. A pot this size was thrown by hand in a single piece on the wheel, and the taller the wall the more likely it was to slump or crack in the firing, which is why the large ones survive in far smaller numbers than the everyday sizes. Sylvie stands it on the floor and fills it with tall branches, or leaves it in a corner of the kitchen exactly as it is, earning its place on scale alone.
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