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Lid and handle in dragon shape, body with engraved pegasus design; part of the Hōryū-ji treasures 0600 Tang dynasty or Nara period , 7th century Pitcher; gold- and silver-plated bronze, line engraving; body diameter: 18.9 cm (7.4 in), overall height: 49.9 cm (19.6 in)
Most traditional Indian pottery vessels are large pots or jars for storage, or small cups or lamps, occasionally treated as disposable. In contrast there are long traditions of sculpted figures, often rather large, in terracotta; this continues with the Bankura horses in Panchmura, West Bengal.
Saucepans are round, vertical-walled vessels used for simmering or boiling. Saucepans generally have one long handle. Larger pans of similar shape with two ear handles are sometimes called "sauce-pots" or "soup pots" (3–12 litres). Saucepans and saucepots are denominated by volume (usually 1–8 L).
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Generally, plants planted in bigger pots will end up being larger; on average plants increase 40–45% in biomass for a doubling in pot volume. [16] This will in part be due to a higher availability of nutrients and water in larger pots, but also because roots will get less pot-bound. This does not mean that all plants will thrive better in ...
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