Natures Oven by Reco No.110
Cooking chicken Tetrazzini in the oven or on the barbeque often requires frequent basting and attention to prevent a dry and bland meal. Meanwhile, frying the chicken in a skillet necessitates the use of fatty cooking oil. Each year, the dilemma of cooking juicy, savory meats without the toil and fat inspires a plethora of fresh tools and appliances. Despite all this new-fangled technology, the most effective solution was born during the Roman Empire era: the clay pot. Reco International Romertopf has launched the renaissance of clay-pot cooking with quality products, such as this baker. The smallest model available holds 2 to 5 pounds of food, or 1-1/2 quarts, to accommodate one or two people. In addition to succulent meat, the baker adapts for Shepard's pie or an apple crisp.The baker features the classic Romertopf design. The porous clay construction is free of lead, cadmium, and other impurities. Two shaped handles enable baker transportation. A lid fits on top to contain steam and nutrients. Prior to each use, soak the baker for 10 to 15 minutes to allow the clay to absorb moisture. While cooking, the baker releases this moisture to infuse the dish's natural juices for greater flavor and tenderness. Do not preheat the oven when cooking with Romertopf as sudden temperature shifts may result in irreparable damage. Place the filled baker instead in a cold oven for gradual heating. Wash the baker with warm water and sponge and dry immediately. Avoid hardy detergents that may permeate the clay for negative flavor. The baker's interior will stain over time, a reflection of natural seasoning. The baker comes with a limited guarantee. Read all enclosed materials with care before the baker's initial use. Made in Mexico, the baker measures 12 by 6 by 8-1/2 inches and weighs 5 pounds upon shipping.--Jessica Reuling