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A cassole ( oc, cassolo) is a conical earthenware container, glazed inside. The bowl is made from red clay and is noted for its capacity to retain heat.
Cassole originated from the French form of the
A cassole ( oc, cassolo) is a conical earthenware container, glazed inside. The bowl is made from red clay and is noted for its capacity to retain heat.
Cassole originated from the French form of the Occitan Occitan may refer to:
* Something of, from, or related to the Occitania territory in parts of France, Italy, Monaco and Spain.
* Something of, from, or related to the Occitania administrative region of France.
* Occitan language, spoken in parts o ...
word ''cassolo''. The earthenware was first made at Issel, near Castelnaudary
Castelnaudary (; oc, Castèlnòu d'Arri) is a commune in the Aude department in the Occitanie region of southern France. It is located in the former province of the Lauragais and famous for cassoulet of which it claims to be the world cap ...
, France. It is constructed as a deep bowl with a wide mouth and narrow bottom. A cassole often features a unique design etched into its body. The famous French casserole dish called cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans () ...
derived its name from the bowl.
Cassoles are still made in the traditional way at Issel. Particularly, Poterie Not Freres is identified as the single enterprise that continues to produce the bowls, which are crafted by hand.
See also
*Beanpot
A beanpot is a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though some are made of other materials, such as cast iron. The relatively narrow mouth of the beanpot minimizes evap ...
*Güveç
Güveç ( IPA: gy'vetʃ ) is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can be glazed or unglazed, a ...
*Tangia
Tangia ( ar, طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco.
basically, it is prepared with lamb shank, one or more candied lemons, a few spices, ga ...
* French tian
References
Cooking vessels {{cooking-tool-stub