Your CartIf you love everything French Country, then you have most likely fallen in love with confit pots. Glazed in luminous golden yellow or rarer green, they are the essence of Provencal style. Let’s look at the history of French Country Confit Pots today.
The darling of decorators and collectors, these terra cotta pots of long ago are stunning. But there is a lot more to love about the confit pots than their colorful glazes and striking statement making shapes.
When you are a Francophile, or perhaps a decorator or chef, you most likely know what a confit pot is.
Below are a few {not great!} quick snaps I took with my cellphone from books and magazines I have here at home to show just how decorative the confit jars and pots are, along with their cousins the jugs or cruche.
There’s so much more to love about confit pots than their beautiful appearance and striking colors. They have a long history, being used centuries ago in French kitchens to preserve goose or duck. Confit is from the French word “confire” which means “to preserve” and the confit pots were used to do just that. Before refrigeration, the confit pots were a standard “must have” in French country kitchens.
The French have a long history of loving confit d’oie {preserved goose] and confit de canard {preserved duck} – which could be used to make cassoulet in the winter months. In the 17th century King Henry IV of France missed confit so much he ordered barrels of it to be sent to Paris during his reign.
French country cooks would immerse either goose or duck meat in their fat, and slowly cook it for hours in the pot, until it was tender. After cooling, they would bury the pots in their cellars, which had an earth ground.
This is why most {but not all} confit pots are only glazed on the top, because the unglazed pottery allowed the coolness of the earth to keep the meat cooler. The glaze usually marks how deep the pots were meant to be buried.
These pots that are a testimony to the Provincial cooks of the past are quite collectible.
Some of the smaller pots were made to hold just one or two servings, these bring a premium today.
No matter that the original purpose of these beautiful pots is now gone. They are gorgeous statement making pieces, works of art that were hand made. They add their stories, history and sheer good looks to any room in your home.
WHAT TO LOOK FOR:
- Pots should have a luminous glaze, the glaze should glow.
- Most authentic confit pots will have an un-glazed bottom.
- Chips and wear authenticate the antique pots, they were used.
- There will be wear and perhaps a crack, but nothing too major.
- Having said that, our most desired pots (by clients} are ones that are missing almost all the glaze!
Prices can range from a few hundred dollars to almost a thousand dollars.
Some of you asked what I look for when searching out confit pots for FrenchGardenHouse clients. It’s the same as with everything else I source….I look for the oldest, the most interesting, the ones that show they’ve had a life.
I pass up the ones that look like most of the others and the ones that don’t talk to me. {don’t call me crazy} and buy ones that I feel a connection with. There, now you know….I’m really demanding of the antiques I buy for our FrenchGardenHouse clients.
Confit pots come in all sizes and shapes, most have “ears” – those little ring like handles on two sides. The smaller, more petite pots are more rare to find, perhaps they were used more often and broke quicker? These smaller pots are highly prized by collectors, more coveted, and therefore expensive.
The green glazes are less common, again accounting for their higher cost.
Most of our clients fall in love with confit posts because of their rich colored glazes, their history, and their ability to bring iconic French Country style to their homes.
The antique confit pots, together with the French Country cruche or jugs, grouped together elevate your home, there is no better way than to add a snippet of rural France at home!
With storied pasts, and colors that still glow after more than a century, confit pots add beauty and style. Group some together, perhaps with an antique French boulangerie board, and your home will parle français!
SHOP FRENCH COUNTRY CONFIT POTS >
ps. for a recipe to make your own Duck Confit >
MARIGOLD YELLOW OR GREEN? WHICH IS YOUR FAVORITE COLOR OF THESE DELIGHTFUL PROVENCAL POTS?
A BIENTOT
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So happy to read this! I bought a marigold confit pot when we attended the market at L’isle sur la Sorgue, it was at the top of my shopping list! Now, of course, I wish I had bought more. I did not realize that the unglazed portion revealed how deep confit pots were buried. Mine shows a little more than half of unglazed pottery and lots of wear. But that just makes them more endearing, right? Thanks for the post, Lidy. I always learn something new from you.
Janet, such a great memory! Your pot is all the more meaningful. Lots of wear really does authenticate the pots, There are lots of newer ones from Turkey masquerading as the real thing, unfortunately.
Love to some day own a fabulous Confit Pot! These are gorgeous!!
Oh, Marigold please!
Isn’t that sucH a beautiful color Shirley? There is something about them, they glow. 🙂
I had 1 cofit pot with one handle and spout in green for years and didn’t know what it was, so I donated it with other household stuff. When I found out what it was I was so upset. I can’t find any…and I shop alot of antique stores. I’ve seen some that I think are reproductions so I won’t buy. Maybe one day I’ll find one!
Nancy, what a shame you donated it! We do on occasion obtain and sell confit pots here at our FrenchGardenHouse shop. They can be found in the French Country category. xo
Please comment … What is the importance of an interior glaze?! I’ve read conflicting information. My confits do not have an interior glaze.
And, may I use a confit for planting? Directly adding soil and a beautiful monstera?!
Amy, as far as I know, the antique confit pots are always glazed on the inside, because they were used to store food, often food that either incorporated duck or other animal fat, or sealed off with some sort of fat. If the inside was unglazed,this fat could permeate through the unglazed bottom half and the flavors would change, or the food could technically take on an earthy taste.
If your confit pots are antiques that are valuable, then I wouldn’t really plant directly in the pot. If it’s the kind of pot with straight sides could you insert a plant inside another pot?