This is my version of a French cassoulet dish. I really enjoy making this style of vessel, its simple, elegant, and performs a variety of duties in the kitchen very well. Baking a multitude of dishes from Coq au Vin, to lasagna, and New Mexico green chile enchiladas. And yet the best ragu bolognese I've ever had has been made in one of these wavy rim bowls.
This one was reduced in a raku style reduction after being removed from the pit firing while it was red hot. It turned out great and also has a couple small fireclouds that came through the reduction.
This piece was carefully hand-crafted at my studio using hand-rolled coils made from hand-dug micaceous clay.