Cassoulet is a rich, slow-cooked casserole, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white beans. Originating in the south of France, the dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. I was watching a cooking show when this type of cooking utensil was mentioned and I just had to learn more. The photo is taken from an inactive etsy site; these are traditional French cassole pots.
I like how the edges of these cassole have a fat outside lip and the handles jut out only slightly, but not enough to break easily. Also there is a small depression for pouring any liquid which might be left in the bottom. This shape bowl could be fashioned for breakfast cereal as well. Who doesn't like to drink any remaining cereal milk? I can see myself making some of these bowls with a pinch method and adding the lip from a flat strip of clay. Adding a section extra thick on opposing sides for the handles. I'd use my finger to depress outwards slightly to make the pouring part.
I seem to have developed a bit of a cold and I'm lacking in energy. But I can plan in my mind what to make next in the studio. Thanks for reading and for all your comment.