Tian_(dish)
A tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it[1] and baked in an oven.
Tian comes from the ancient Provençal word designating the dish (the container), and nowadays by extension names what's cooked in it. A tian is actually the terracotta dish used for cooking, the word tian coming from the ancient Greek “teganon” (frying pan). [French encyclopedia]
The classic vessel is a truncated cone, flattened at the base and flaring outward to a wide rim. It is traditionally glazed on the inside, and unglazed on the outside. It is shallower than the cassole, the earthenware vessel characteristic of the Camargue and Languedoc.[2] The shape has become less definitive, though the earthenware body remains key.[1]