Confit jars - authentic or reproduction

Confit pots - French authenticity

There is something quite special about pots – regardless of their size, they are some of the most rewarding items to decorate with.

It is largely about contrasts. Many modern homes are filled with smooth surfaces, sharp edges, and lots of glass and metal. Bringing in a pot with organic and round shapes softens everything a little.

If there is one type of pot that stands out for being incredibly beautiful and has stolen my heart (along with the Martres-Tolosane pot), it is the southwestern French classic; the yellow or green-glazed confit pot, or "pot à graisse" as it is also called.

Under Pots on our shop, you can find a bit more information regarding origin, etc. - this post is about how to tell if it is a genuine confit pot you have found or a newer copy.

Genuine or copy?

Does it not matter if they are imitations or reproductions when they are used in interior design? Well, in principle, it doesn't – it is, after all, about how the pot plays together with the rest of the decor. But price should correlate with authenticity and value.

The original confit pots hold their value – and an antique pot often increases in price as the supply drops.

With the high demand for a pot that is becoming harder and harder to find, people are getting creative. Reproductions/imitations are starting to appear – unfortunately, often at the same price level as the originals.

So, if you want to get your hands on a genuine antique, here are my best tips for what you should look for.

The glaze

When we talk about glaze, both form and structure are interesting.

On genuine confit pots, the glaze has often dripped a bit down the side (because they were dipped by hand). Even more important are the small cracks that have formed in the glaze (craquelure) over the years, as the clay and glaze have expanded and contracted under different temperatures.

The crazing on old pots is irregular and follows the shape. It can be fine in some places and coarser in others, depending on the tension in the clay. On a tall pot, the crazing will often run vertically. Artificial crazing is typically much more uniform across the entire surface.

At the same time, the natural cracks have become discolored from decades of fat and dirt in different layers. This makes some crazing dark and others lighter. On copies, they often use a uniform dye that is rubbed into the artificial cracks, which gives an overly neat and uniform "patina".

The base

The base can be divided into two: the underside itself and the bottom, unglazed part.

The underside: Since the pots are hand-thrown, the underside has a certain rawness. You can often perceive the circles or marks from when they were cut free from the potter's wheel with wire.

The color of the underside will have a different shade than the unglazed part of the pot itself, as it has stood on dirt or stone floors and absorbed moisture and dust.

Many pots also have chips on the base, precisely because they have been placed (sometimes hard) on stone floors.

The unglazed part: The lower part of the pot is always unglazed. This is because the pots were buried in the cool ground in the cellar to preserve the fat and meat inside. Look at the edge where the glaze stops; it is often uneven, and the raw clay here will appear "saturated" and darker.

Wear / patina

A confit pot that is over 100 years old and has been actively used in cooking will have small nicks and chips. Some of the most revealing places are:

The ears (handles): On antique pots, they are attached by hand and are therefore often asymmetrical. A quick test with a ruler can reveal whether the pot was made in a perfect, symmetrical mold or by hand.

The rim: The top was originally sealed with fabric and tight string. Therefore, you often see small flakes along the edge and just below the rim. If the edge is perfectly straight and flawless, it has probably never seen a French country kitchen.

A quick test for the wear is to run your finger over it – if the flakes, chips, etc. feel soft and "rounded," it is a sign of natural wear over many years. If they are sharp, they are likely newer.

I hope the guide helps you in your search for your next confit pot, and you are welcome to stop by our store at Smallegade 28, 2000 Frederiksberg to see our selection. Not all confit pots are online on the webshop.

Thank you for reading along :)