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A cassole () is a
A cassole () is a conical
In geometry, a cone is a three-dimensional figure that tapers smoothly from a flat base (typically a circle) to a point not contained in the base, called the ''apex'' or '' vertex''.
A cone is formed by a set of line segments, half-lines, ...
earthenware
Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids ...
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 (; ) 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 capital, and of which it ...
, 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 ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and h ...
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 evapo ...
*Güveç
Güveç () 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, and the dish ...
*Tangia
Tangia () 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.
It is prepared with lamb shank or any other meat of choice, one or more preserved lemons, fresh whole c ...
*French tian
A tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven.
Tian comes from the ancient Provençal word designating a terracotta cooking dish, and is also us ...
References
Cooking vessels {{cooking-tool-stub