THE’TOUPIN’ WAS A VERY PERSONAL COOKING UTENSIL. ONCE YOU HAD YOUR OWN, THE TASTES DEVELOPED OVER THE YEARS WERE PART OF YOUR PERSONAL STAMP. YOU CAN SEE THE LONG’POIGNEE’ (HANDLE)… WITH A HOLE AT THE END. THIS CAUSED AN AIR FLOW THAT KEPT THE LONG POIGNEE FROM GETTING TO HOT. THE REASON BEING, THE TOUPIN WAS USED TO START A RECIPE. IN THE SOUTH MANY AREAS HAD A NON-REFRACTORY CLAY WHICH MEANT IT COULD NOT BE USED IN HEAT. THIS POTTERY CLAY OF ST QUENTIN WAS DIFFERENT AS IT WAS POSSIBLE TO USE OVER THE HEATING SOURCE. IT COULD BE USED FOR BRAISING, WARMING MIXTURES OVER A FIRE AND STARTING INGREDIENTS OF GARLIC OLIVE OIL, BASIL AND.. THIS GLAZE DESIGN WAS A STAB AT THE BEGINNING OF PRODUCING JASPE USIN DIFFERENT WEIGHTED CLAYS WITH SPECIFIC MINERALS WHICH PRODUCED DIFFERENT COLORS. THE WEIGHT DIFFERENCE HELPED KEEP THE COLORS SEPARATE. I HAVE NEVER FOUND ANOTHER LIKE ONE HERE. LATE 18TH C, LARGE AT 9 INCHES AND PRIMITIVE GLOSSY JASPE. A VERY RARE COMBO THAT WILL PULL FOCUS WHEREVER IT IS PLACED. NEVER HAS ONE PIECE ARRIVED WITH A PROBLEM! Jaunes et Vertes Antique French Glazed Pottery.