Clay Pot Cooking

Carolina Q

I have owned a Romertoph clay pot for years and mostly use it for the occasional pot roast. Soak it in water for 15-20 minutes, fill it with onions, carrots, celery, chuck roast, beef stock, water, maybe a little wine, and then place it in a COLD oven (preheated will crack it of course). Set oven for desired temp and come back later to add potatoes. Always comes out great. Supposed to be good for bread and lots of other things too.

I just noticed mine in the pantry and wondered if anyone uses one of these in an Egg. Or even if it's possible given the cold start requirement. Not sure there's any benefit over a cast iron dutch oven...just curious mostly.

Here's what I'm talking about...

http://www.romertopfonline.com/clay-bakers/01112/

Celtic Wolf

looks like a good place to grow herbs :woohoo:

Bacchus

No sense in it Mike. The Egg is a clay pot itself. Except really it's a few generations more advanced, now utilizing ceramic and other technologies. The BGE is modeled after the Japanese Komodo which is/was kind of a clay pot with lid and fire box.


Hope your feeling better!

Carolina Q

Pretty much what I figured. Hey, I know - I could use it to grow herbs! :laugh:

Feeling a bit better today. Thanks for asking, Ron. No trip to the Egg store just yet.