We were approached by Paul 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 hold the whole 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 7 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 and click on the archives on the right for January 2008 when we posted our New Year's Cassoulet experience! You'll need to scroll to the end and work forward. Here are a couple of good links about cassoulets:http://www.foodandwine.com/recipes/toulouse-style-cassoulet    

http://www.sbigar.com/articles/dp_cassoulet.html