This stew pot, known as 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). To make this dish, beef or lamb are marinated in red wine and simmered for hours with bacon and spices. Such stew pots may be used for many other dishes as well, and are sometimes called a faisandière-chaponnière (pheasant-capon pot) or braisière (braising pan).
Stew pots were generally made of copper, a relatively inexpensive material compared to bronze, the material used for this Museum piece dating from 1714. This stew pot has three legs, so it could be stood directly in the fire. The lid covers the entire pot, thus ensuring it is sealed tightly while cooking. This particular lid also has a high, finely crafted zigzag rim. The pot could thus also be heated from the top by placing hot coals, water or a wet cloth on the lid.