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

Have used this clay pot to bake several loaves of bread now and it truly works great. I've used baking stones, baking steeles, and cast iron dutch ovens in the past to bake my sourdough bread - and this clay pot makes a better loaf than any of those other methods. The bread from this comes out with a nice crisp, well blistered crust, while the crumb is moist, airy, and light. The loaves expanded better during the bake - I think because the clay is soaked in water before the bake and then the pot, with dough inside, is put into cold oven to start the bake. This gives a more gentle start to the bake, with nice steam generated from the damp clay - giving the crust more time to easily expand before the crust hardens, Great 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!

I am new to clay pot cooking and have really enjoyed my new Romertopf. I spent the last month teaching myself what this does, and does not do well. In essence, you are steaming your meals with a clay pot. There are techniques that you can use to crisp meal, but that does take a little time to learn. I really like that the bottom portion of the cookware is glazed, this makes for easy clean up. Both pieces are dishwasher safe, but I have had little difficulty keeping my clean while washing it by hand. There are a few things that you are going to have to accept, when using clay / one pot cookers. They are:1. You are cooking at a high heat for about an hour. Though you place the Romertopf in the oven cold I figure that the first 15 minutes of the cook are devoted to bringing the dish up to temp. After that you are cooking at 400-450 degrees usually for 30-60 minutes. These are higher heats (many of my recipes are low and slow cooks), so I have had to adjust.2.. Putting all of the ingredients in a pot (one pot meals) leads to some things being done well, while others really suffer from overcooking. It is nice to have all of the flavors meld, but vegetables really end up being overcooked. When cooking a protein (whole chicken, pork loin, etc.) I cook the sides in separate containers. I learned this lesson after cooking a pork Florentine roast. All of the cheese cooked out of it, the spinach reduced to mush and the pork ended up being steamed and rubbery. Clearly an example of my not understanding the concepts of clay pot cooking. However, I have made some great roasted chickens, meat-loafs, shepherds pies and other dishes.3. One of the benefits of all of that heat is that there are a lot of drippings that you can use to make wonderful gravies.4. The company cookbook needs a lot of work. This is not a miracle piece of cookware, it will not replace all of the cookware in your kitchen. Yet in the cookbook they focus to much on things you would not normally make in the oven (soup) and not enough on things you would want to make (like more recipes on roasts). Further, if you look to YouTube for insights, there is a very little in terms recipes and "how to's".Overall, I am very happy with my Romertopf and am looking forward to years of use.

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!

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.

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.

I have used my original clay cooker in 1984. LOVED it. Top broke so I ordered a new one, The box was not damaged, well packed, yet the lid was cracked in half ??? Returning.THANK YOU FOR REPLACING THE BROKEN (LID) PRODUCT!! THIS IS THE BEST WAY TO COOK LOL

Great for making bread!