More commonly known as the «lip terrace», this utensil was originally intended for pharmacists for their preparations. Cheesemakers have used it differently for preparing their cheeses: the lip allows them to easily empty the whey. As for the regional French culinary specialties, it has been used for unique recipes such as the famous cinnamon rice called «Teurgoule» in Normandy, the delicious vegetable tian in Provence.