A French earthenware roaster for use in the embers of a fire or barbecue, or in an oven. For the roasting and baking of vegetables, chestnuts, and coffee beans without the use of additional oil or water, bringing out their natural flavours. Never use water, butter or oil, and after use the inside should be cleaned with a dry brush and without water. Invented in 1890 by French lawyer Gustave Rousset, and hand-made ever since 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.
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