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  Cassole ( Cassoulet Pot )-current shipment for this piece is January, 2015.
Clay Coyote Pottery Cassole


 
Alternative Views:


Midnight Garden, Old Black Magic,Yellow Salt
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Available glazes for this product:


Midnight Garden

Old Black Magic

Yellow Salt

Click below to select the glaze for your piece.

Our Price: $110.00

Availability:: Will ship in approximately 4 weeks
Product Code: CASSOLE

Choose Your Glaze

  

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Description Recipes
 

ORDER NOW FOR JAN-FEB DELIVERY


We’re doing the best we can. But this time of year we run short of some items and your cassole is,unfortunately, one of them. We’re already making the pieces, but the process takes 3-4 weeks start to finish. So here’s what we can do. We have a certificate that says “we’re making it just for you” and indicates the piece and glaze. You give your favorite person the certificate, and we ship it as soon as it’s ready. That way you are a hero, they have something to open and you stand out from the crowd when it arrives!

We were approached by Paula Wolfert (she has used several of our pots in the past) to see if we could make a cassole similar to one she had bought in France years ago. She was updating her famous book, "The Cooking of Southwest France" and needed a pot large enough to easily hold the whole 22 cup cassoulet recipe (over 5 quarts) and shaped to properly bake this wonderful dish. So here it is...about 13 inches across the rim, 2 handles and about 8 inches tall. It's a big pot! And it just about matches the original from France that Paula has pictured on the front of her cookbook.
Like a traditional cassole, the bottom outside of the piece is left unglazed, regardless of your glaze choice. Use this pot for more than cassoulet, try any baked dish for entertaining company. Think stew, chili, or any other type of casserole. To see the whole process of making Paula's cassoulet, visit the Clay Coyote Blog where we posted one of our New Year's Cassoulet experiences! Here are a couple of good links about cassoulets:http://www.foodandwine.com/recipes/toulouse-style-cassoulet

Other interesting stories on cassoulet are by Sylvie Bigar at: http://www.sbigar.com/articles/dp_cassoulet.html and by Clifford Wright at: http://www.cliffordawright.com/caw/recipes/display/recipe_id/893/ While you're there, wander around Clifford's site for other magnificent recipes.

This winter, 2014, we have had way more orders on cassoles than we ever expected, (and due to losses in making them), there is a several week delay in our ability to get them made and shipped, so please order early.
Tom's making them as quickly as possible. It takes at least 4 weeks to dry them because of their size, and Betsy can only fit 4 per firing in the kiln. Your patience is really appreciated.

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