Cassole

{{Short description|Conical earthenware container}} thumb|French cassole A '''cassole''' ({{langx|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.<ref name=":0">{{Cite book|last=Mah|first=Ann|url=https://books.google.com/books?id=l2ub2BfD1DAC&dq=%22Cassole%22+earthenware&pg=PT172|title=Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love|date=2013-09-26|publisher=Penguin|isbn=978-1-101-63815-6|language=en}}</ref>

Cassole originated from the French form of the Occitan word ''cassolo''.<ref name=":0" /><ref name=":1">{{Cite book|last=Magazine|first=The Editors of Saveur|url=https://books.google.com/books?id=iO_kDwAAQBAJ&dq=%22Cassole%22+earthenware&pg=PT397|title=SAVEUR: The New Classics Cookbook: 1,000 Recipes + Expert Advice, Tips, and Tales|date=2014-10-28|publisher=Weldon Owen International|isbn=978-1-61628-910-2|language=en}}</ref> The earthenware was first made at Issel, near Castelnaudary, France. It is constructed as a deep bowl with a wide mouth and narrow bottom.<ref name=":0" /> A cassole often features a unique design etched into its body.<ref>{{Cite book|last=Osbaldeston|first=Peter|title=The Palm Springs Diner's Bible: A Restaurant Guide for Palm Springs, Cathedral City, Rancho Mirage, Palm Desert, Indian Wells, la Quinta, Bermuda Dunes, Indio, and Desert Hot Springs|publisher=Pelican Publishing|year=2009|isbn=978-1-58980-750-1|location=Gretna, CA|pages=130}}</ref> The famous French casserole dish called cassoulet derived its name from the bowl.<ref name=":1" />

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.<ref name=":1" />

==See also== *Beanpot *French tian *Güveç *Tangia

==References== {{Reflist}}

Category:Cooking vessels