This stew pot, called a daubière, is used for braising meat. It owes its name to a dish from southern France called daube (derived from the Italy word adobbo = seasoning): beef or lamb are marinated in red wine and simmered for hours with bacon and spices. A stew pot like this may be used for many other dishes as well and is sometimes called a faisandière-chaponnière (pheasant-capon pot) or braisière (braising pan).
Most stew pots of this kind are made of copper, a relatively inexpensive material compared to bronze, the material used for this Museum piece, which dates from 1714. The lid fits into the pot and ensures that it can be sealed tightly while cooking. The three-legged stew pot may be put directly on the fire and additionally heated from the top by placing hot coals, water or a wet cloth on the lid, which has a high, finely crafted zigzag rim.