Daubière Pots: Rediscovering Traditional Hearth Cooking

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a copper and iron daubière, dating from 1780-1810 in France, when people used to cook their meals in a hearth.
A daubière is a type of rectangular pot that has a unique lid with an ingenious purpose. The lid allows the cook to nestle the pot into an open flame in the hearth and place hot embers on top. The embers simulate the surrounding heat of an oven to braise food for hours in a gentle cooking process. Today, daubières have been replaced with cast iron Dutch ovens and braisers, which serve a similar function.
Learn more about the museum and visiting hours: www.ciaatcopia...
Watch videos about a selection of museum artifacts: • Chuck Williams Culinar...
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
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CIA for Enthusiasts: www.ciafoodies...
CIA at Copia: www.ciaatcopia...
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Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.