Though this Pommery Moutarde de Meaux pot isn’t vintage, the recipe does go back to the 18th century. It is one of the few ceramic pots or crocks of this shape that turn up in the US. People here are content to buy their dijon mustard in a plastic bottle.
Someone had been using this as a plant pot which it is certainly not designed for as it has no drainge. Being a tough little ceramic pot, it should respond well to a little cleaning. These are almost always misidentify this as antiques and sometimes bear ridiculous prices. This was well worth the $2 sticker price.
A smooth finished ceramic pot such as this, usually doesn’t need very powerful chemicals. Jars of this type are glazed on the inside and it takes a lot for something to penetrate the glaze. I added about 1/4 cup of baking soda and made sure the water was filled up to the top, since under the shoulders was icky and I wanted to get that part too. Then I just left it all day, I figured I would check it and then let it sit a lot longer. The baking soda did exactly what It was supposed to do, it softened all the gook and made it soluble in water. I did take a small bit of steel wool and a detail brush to the inside to loosen anything stuck on the bottom or under the shoulders.
And voila, I am very pleased with how clean this came out. Now it is be suitable for mustard or honey or any other homemade item that needs with a wide mouth. I used to do pickled eggs in one of these.
The next step is to get out the calipers and measure the inside of the neck and order a rubber stopper from ebay. It may be a little pricier than cork, but it will last longer and can be sterlized.