I make homemade bread a couple of times a week and have been using this clay pot for about a year to make the best crusty breads. It makes AMAZING bread. I have the smaller one and am thinking about buying another so that I can bake two loaves at once. I have also made veggies and chicken in it and both have turned out beautifully. It is a breeze to clean. I love it!
Twenty years ago, I purchased just the bottom part (lid was missing) of this at a yard sale for 75 cents. It was my most used piece of cookware and added the best flavor to any and all food prepared in it. It made several long-distance moves with us since then. Recently, my cat knocked it off the stove and it broke. I miss it every day and need to replace. Wonderful product.
I've cooked in my Romertopf for over 25 years. Everything I've cooked in it has turned out delicious and moist. From oven to table, food comes out browned and very eye appealing. My children always feel I've prepared something extra special when I cook in my clay cooker, so I'm giving each of them one for Christmas this year so they can start their own family traditions with their Romertopf.
We put our baker in a cold oven after first soaking the baker in water for about 20 minutes before putting the chicken in. WE turn the oven to 450 for ten minutes and after turn it down to 350. My son has one also and cooks his chicken on a high temp. for the entire baking. Best chic hen- moist and always a big hit.
Romertopf recipes suggest a rather hot oven (450 degrees) for most of its recipes. If you dig a little, you will find recipes on the web. Just be careful NOT to put the Romertopf pot on a cool surface for it will crack ( been there...done that several times).