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Question: Does anyone know if the glaze is lead free? Also is it safe in a 450 degree oven?  Thanks!
Document: I ruined my first loaf of bread with this product today. The manual claims the surface is non-stick because of the glaze. That is completely false. I'm still trying to get the thing clean after the first use. If you do decide to use this, I'd strongly encourage you grease it first with a high smoke point oil. But, knowing what I know, I'd suggest just putting your money toward an iron dutch oven and use that instead. Otherwise, you'll be baking for bread crumbs.
You have to do the loaf proof at room temperature if you want to use the clay baker. This restricts your options and your flexibility considerably and makes the cast iron durtch oven a better choice.Other things to consider: with the cast iron dutch oven you don't have to constantly worry that you might break it. It's easier to clean. Also, I like the shape of the bread better, with a flat bottom and a round top.
I would buy again and suggest others also buy it. (These are just more words to fulfill the required(?) word amount . . . )
If you like great looking nice crusted bread, this is what you need. It also is pretty good looking kitchen addition.
I bought this for my wife so that she could bake bread in it, and she loves it. The bread (no-knead) is fantastic. We have also cooked beans and roasts in this and they turn out great. This is probably my favorite cooking vessel now.
I bought this to make artisan bread and was very pleased at how beautiful this pot is. Of course I've just started to use it and it works extremely well. I know I can make more than bread in this pot and plan to use it often.
Stuck into a box only 1/2&#34; larger than it's box, with zero padding, 'natch it arrived broken, how dumb, anyone could have figured it would with that type of non-packing!
The first loaf of bread I made stuck to the bottom of the glazed pot. You definitely need to use non stick spray! I had to contact the company because I was unclear on a few things - I originally sent an email but never got an answer so I called the company and she told me to send her an email with my questions. I needed to know if you should preheat the baker before putting in dough to rise (you do). My last two questions weren't really answered.
If you are into making bread, the best way I've found to get a great crust with a moist/soft interior is with a cloche. This one appealed to me because of the high dome. I love making large loaves of sourdough bread for dinner parties, so this allows you to make a big boule. Love the interior glaze in this one and can't wait to try a chicken/lemon/rosemary recipe I have. So far, this was a great investment.
Very happy with this dome baker. My sourdough bread came out perfect...crispy crust, good crumb, perfect shape. The inside is glazed so the bread did not stick at all, though just to be safe, I did spray it lightly with cooking oil. After the first rise, you can shape the loaf and let it second rise directly in the baker.The only complaint is what others have mentioned: it's very difficult to get the lid off when it's hot.
Answer: If it's made in china, no-one knows if the glaze is lead-free. C'mon....