At the same time, as the bottom of the “oeillet” is also colder than the water, the salt crystallises on the clay. This is coarse salt, which will be finer if the water is hot.

If it is too hot for several days/weeks, the clay base becomes so hot that there is no temperature difference – crystallisation no longer occurs and the “oeillet” is covered with powder. We say that it is “cooked”. This is the only moment when the salt worker wants rain to put things back in order.