A French earthenware roasting pot for use on a stove top, or directly in a fire. Used for the roasting of vegetables - potatoes, beets, and roots - chestnuts, and coffee beans without the use of oil, fats, or water; baking them in their own trapped juices for an exceptional taste. Unlike many other Digoin pots these should not be soaked before use, and should be heated, and cooled slowly to avoid thermal shock and potentially cracking. Hand made since 1875 by Poterie Digoin, in the northern Loire valley, an area rich in clay and silt mineral deposits, but as importantly at a major junction in the French canal network, whose distribution allowed the nascent pottery to quickly establish itself at the heart of the French kitchen. About 33cm x 16cm x 20cm.