Staub Cast Iron Petite French Oven .75 Quart Italy An impressive tray for serving

An impressive tray for serving the Thanksgiving turkey

The bottom half of the pot was left unglazed as the bottom half of the pot was half buried in the ground to keep the fermenting contents cooler and fresher

the wide surface of the ladle is a size perfect for comfortably grazing the surface of a stock or stew to remove solids

the makers mark identifies this serving platter as part of the collection produced between 1969 and 1973

The baking book

Staub Cast Iron Petite French Oven .75 Quart Italy An impressive tray for servingThe perfect pot for reducing balsamic vinegar, boiling a single egg, preparing a serving of porridge, or a stove to table vegetable vessel.