This is a vintage Romertopf clay cooker made in Germany. These were popular in the 60s and 70s for making all kinds of delicious foods, but especially moist and juicy chicken. You soak the clay cooker in water for a few minutes before adding the food; when it's put in the oven, the water in the clay evaporates from the heat of the oven and the food inside is cooked and steamed at a very steady temperature. It also requires very little added liquid or fat. It's great for any dish that you'd slow cook, like stews, roasts, braises, whole chicken, pot roast, baked beans, and even loaves of bread. The clay baker also keeps food warm after it's taken out of the oven, so you can serve food in it at the table. It's easy to use and easy to clean.
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