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[quote=Anonymous]Yes, I've had one since the 90s or so.  Meats cooked in it come out very tender. I've used it for roasting chicken, pork roast, and even a small turkey. I learned here on DCUM that you can roast chicken thighs in high heat and they come out with crackly skin and tender meat. I tried that in my oven. It indeed is a very nice way to prepare chicken thighs, but it made a big mess in the oven with spattered fat. I began making them inside the Romertopf. Worked like a charm, avoiding the mess in the oven. You can remove the lid towards the end of the baking process if the meat has not browned enough, and I remove the juices in the bottom of the pan.

Don't forget to soak the lid in water for about 30 minutes prior to use. Also, you need to place it in the oven before you heat it, or it can crack if you place it cold into a hot oven. It needs to be handled gently. When I remove it from the oven, I set it on a folded kitchen towel or a cork trivet. Same with the lid - when I remove it I set it down on a folded towel.[/quote]

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