Tian (dish)

[1] Tian comes from the ancient Provençal word designating a terracotta cooking dish, and is also used to refer to food prepared in it.

The word comes from the ancient Greek "teganon" (frying pan).

[2] The classic vessel is a truncated cone, flattened at the base and flaring outward to a wide rim.

It is shallower than the cassole, the earthenware vessel characteristic of the Camargue and Languedoc.

[3] The shape has become less definitive, though the earthenware body remains key.