This clay baker arrived safely, well packed, and perfectly in tact. It is stamped GERMANY on the bottom. (Less reliable units are no longer being made in Mexico). Although I read the information carefully, I am pleasantly surprised that this is bigger than I envisioned it to be, and not as heavy as I thought either (6.6 lbs). The bottom is glazed and the top is not. The glaze is not non-stick so a quick spray of the bottom with non-stick coating is OK for ease of clean up. I hesitate to spray the top because the steam may not release from the clay if the top is coated. A nice stiff brush will clean the top if necessary.
This clay cooker will easily hold a whole 4-4 1/2 pound chicken, or a whole cut up chicken, or 4 large thick pork chops, or a corned beef, or a brisket, or a whole rack of ribs, plus there is still room for all the potatoes, carrots, onions and such. The directions are clear, (in many languages). Soak the lid 10 minutes and place the cooker and contents into a cold oven. Most meats take about 1 to 2 hours at 425-450 degrees. Simple! The steam from the lid will make the meats moist and tender. You can leave the lid off for 10-30 minutes after cooking to crisp up the contents. I purchased this because of the many things I can make in it including artisan bread. The bowl is deep and the dome is high, just right for great bread with a very crisp crust. Amazon has many clay cooker cookbooks available. This clay pot cooker is very versatile and with care it will last a long time. I may get a second smaller clay pot for the desserts!
Update January 2014: I have just learned (from Breadtopia) that I do not have to start breads from a cold oven, nor do I need to soak the unit as I have been doing. The unbaked loaf has enough moisture in it to provide plenty of steam for the bread, when the lid is kept on the cooker. My bread came out with the same crisp crust as with soaking.
Clarification: You DO need to pre-heat the cooker, lid and all, starting from a cold oven to baking temperature. THEN put the bread dough in the baker and bake the required time. (If you just put the baker into a preheated oven it may crack). This is the same procedure for using a cast iron dutch oven. By the way, I am using this for "NO KNEAD" breads. Works great!
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Number of Slices: 2 Slices
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Four years and cracked
Well, it had a good run. It worked so well for four years and then one day making Brussels sprouts and clack, it gave in and cracked. Oh well!
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Reviewed in the United States on January 11, 2021
Size: MediumVerified Purchase
Creates a beautiful all-over crust and color. Preheated w/soaked lid on in a 425F oven for 30 minute, transferred dough to pot, covered and baked for 30 minutes then another 20 minutes w/out lid. Just the way I like my breads, crusty. Cleanup a breeze but I did use parchment paper as a transfer method. I hope to try a roast or chicken soon. Had been searching for an enamel coated oval cast iron pot and found this instead. I'll update when I've used this for an actual meal. Thanks for all who answered my questions. Recommend? Oh yes. 👍
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