Romertopf Clay Roaster | Non-Stick Dutch Oven | Health Pot Cooking | Clay Baker | Versatile Cooking Vessel - 1.6 Quarts (1.5 Liters) for up to 2 people

One of the best purchases I've ever made for my kitchen, and this will undoubtedly last until after I'm gone. The quality is incredible and it has this way of cooking evenly and making everything taste incredible. I purchased the bread pan too- don't be afraid of the cost, it is well worth it!

Works as described. We got one around 1970 that lasted several decades. Great to get a new one and enjoy some of the best and most moist whole roast chicken ever. Was even a hit with our 9 year old granddaughter who wants us to do it again very soon.

Love it for bread baking

Love this item! Food cooked in it is great!

makes good bread.

I love this clay baker! I use it mostly to make roast chicken, but I've used it to braise beef, just roast veggies, and bake very tall sourdough batards. It's simple, straightforward, light weight and yields excellent results each time I use it. I just soak the lid in water (top side down in the bottom part of the bake that has some water, and then I fill the interior part of the lid up with water) 30 minutes before using, which is usually how long it takes me to prep the food. What's nice is that the clay absorbs the water and while baking, it creates steam, making bread rise and chickens juicy.My typical roast chicken recipe is usually loads of root veggies or whatever is at hand, chopped and put in the Römertopf. I filled it almost to the tip with veggies, which is fine, because the lid is tall. I usually add some olive oil, herbs and seasonings then mix. Then, take a 3-4 lb whole chicken, remove the giblets, and stuff its cavity with an onion and some fresh herbs (if you have any on hand). Use olive oil or butter on the skin along with some herbs and seasonings, place it on top of the veggies, then cover and put in a cold oven. Turn oven on and bake at 425 for 1 hour. After 1 hour, remove lid and bake for another 20-30 min to get the bird golden. Let rest for 15 min and then *boom!* an amazing roast chicken dinner.It's easy to clean after, which is a bonus, since the bottom is glazed. I keep it on my hutch because it looks good too. Highly recommend!

ad another that broke from a fall. Bought this one to replace the old one. It's slightly larger than my last one, but cooks just as well. Wort having for a change of pace from the regular cookware.

My first attempt for my new clay baker was two boneless skinless chicken breasts (6 oz each) and a medley of veggies: broccoli spears, cauliflower, onions, zucchini and carrots, along with par-cooked chunks of sweet potato. I’d read that it’s important to size things to cook within the same time, and that was excellent advice. Looking to add moisture, I added some turkey stock and seasoned with herbs. When I took off the lid to brown things a bit, I threw in the zucchini and a handful of shredded Swiss gruyere cheese.Terrific! The clay really does impart an extra layer of earthy goodness. Very happy with my purchase!