Romertopf Clay Baker

The familiar terra-cotta Romertopf clay baker, with its domed cover, is based on the ancient “Roman pot”—a two-part, fitted cooking container made of unglazed earthenware that acts as a miniature oven. These porous vessels work differently from any other pot you’re likely to use, and for this reason alone I consider them indispensable for certain recipes in this book. Prior to each use, the Romertopf is soaked in water until thoroughly saturated. As a result, when it’s heated in the oven, the clay first releases steam, which keeps the food moist, and then, when all the moisture has evaporated, it acts as a dry roaster.