Confit/Tian Bowls

 Originating in the Provence region of France, the Tian bowl was predominantly made and used between the 18th and 19th centuries. It was historically used for a variety of cooking purposes, most notably for slow-cooking confits and vegetable gratins. The name “Tian” itself comes from the Provençal word for an earthenware dish.
These bowls were prized for their versatility and durability, able to withstand the heat of the oven. The vibrant yellow glaze, often applied to the interior, served a practical purpose by making the bowl more resistant to stains and easier to clean.
Crafted by skilled artisans, each tian bowl was made using traditional methods passed down through generations, ensuring that every piece was unique.